Toasted Ravioli  – Easy Olive Garden Copycat

This Olive Garden Toasted Ravioli copycat is a crispy, golden appetizer made from breaded meat ravioli fried until crunchy and served with warm marinara. It’s fast, filling, and honestly? Cheaper than takeout. Perfect for a snack dinner or when you’re just… over it.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: crispy, cheesy, garlicky
• Great for: stress-snacking, game nights, late dinners

Why I Like This Recipe

Honestly? Didn’t even wanna cook. Just needed something hot, fast, and fried. These came together in, like, 20 minutes. Super crunchy. Dippable. Weirdly therapeutic to make. I keep the stuff on hand now just in case.

Ingredients

• 16 oz meat ravioli (fresh or refrigerated, not frozen)
• 2 large eggs
• ¼ cup water
• 1 cup all-purpose flour
• 1 cup plain breadcrumbs
• 1 tsp garlic salt
• 1 tsp Italian seasoning
• Vegetable/canola/peanut oil (for frying)
• Marinara sauce, for dipping (optional, but you’ll want it)

How To Make Toasted Ravioli

• Set up the egg wash: Crack the eggs into a bowl, add the water, and whisk ’til smooth.
• Season the crumbs: Mix breadcrumbs, garlic salt, and Italian seasoning in a separate bowl.
• Dredge the ravioli: Set up three bowls — flour, egg wash, and breadcrumbs. Dip each ravioli in that order. Really press the crumbs on.
• Heat the oil: Fill a deep skillet with 2–3 inches of oil. Heat to 350°F (175°C). Drop in a crumb — it should sizzle.
• Fry in batches: 2–3 mins per batch, don’t crowd the pan. Use a wire rack to cool so they stay crispy.
• Serve: Plate ‘em up hot with marinara on the side. Eat right away. Best moment of your night.

Tips for Success

• Use a wire rack — paper towels = soggy regrets
• Don’t rush the oil — too cold and they just soak grease
• Press breadcrumbs in like you mean it
• Marinara is not optional (technically it is but… no)
• Sprinkle chili flakes in the breadcrumb mix if you want heat

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Flash freeze first, then bag up. Reheat straight from frozen.
• Air fryer (best): 375°F for 5 minutes — crispy again.
• Oven: 375°F until warmed through.
• Microwave: Hard no. Just don’t.

Frequently Asked Questions

• Can I use frozen ravioli?
  Not really — they release water while frying. Use fresh or refrigerated.
• Can I air fry them instead of deep frying?
  Yep, 400°F for about 7–8 mins. Spray with oil first.
• How do I know when the oil’s ready?
  Toss in a breadcrumb — if it sizzles and rises, you’re good.
• What kind of marinara should I use?
  Anything warm and garlicky. Store-bought is fine, just heat it.
• Can I prep these ahead of time?
  You can bread them and chill for a few hours before frying. Works great.

Common Mistakes and How to Dodge Them

• Using frozen ravioli straight from the bag: They steam, not fry. You’ll get soggy pasta puffs. Use fresh or defrosted.
• Letting them sit on paper towels: All that beautiful crunch? Gone. Use a wire rack instead.
• Not pressing the crumbs in: Light breading = flakes off in the oil. Press them like you’re sealing a deal.
• Overcrowding the pan: Drops the oil temp fast. Fry in small batches.
• Thinking they’ll reheat well in the microwave: They don’t. Use the oven or air fryer. Seriously.

Nutrition Facts (Per Serving)

• Calories: 306 kcal
• Total Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 60mg
• Sodium: 640mg
• Potassium: 210mg
• Total Carbohydrate: 26g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 11g

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