Toasted Ravioli Recipe

This Toasted Ravioli recipe is a real treat for game day snacks or a fun Italian-style appetizer night and so easy to make! No fancy deep-fryer needed, just bread the ravioli and let the hot oil work its magic to create a crunchy, savory, and perfectly golden masterpiece. Make it once and you’ll never go back to standard boiled pasta again! It’s delicious with a bowl of warm marinara, a sprinkle of parmesan, a cold beer, a side of garlic knots; in fact most things.

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Toasted Ravioli Recipe Ingredients

• 16 oz meat ravioli (fresh or refrigerated, avoid frozen for the best texture)
• 2 large eggs
• 1/4 cup water
• 1 cup all-purpose flour
• 1 cup plain breadcrumbs
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• Vegetable, canola, or peanut oil (for frying)
• Marinara sauce (for dipping)

How To Make Toasted Ravioli

1. Set up the egg wash: In a medium bowl, crack the 2 eggs and add 1/4 cup of water. Whisk vigorously until the mixture is smooth and combined. This wash helps the breadcrumbs stick to the flour-coated pasta.
2. Season the crumbs: In a separate shallow bowl, mix the breadcrumbs, garlic salt, and Italian seasoning. Stir them together so the herbs and salt are evenly distributed throughout the crumbs.
3. Dredge the ravioli: Set up your “assembly line” with three bowls in this order: flour, egg wash, and then the seasoned breadcrumbs. Dip each ravioli into the flour (shake off the excess), then into the egg wash, and finally into the breadcrumbs. Really press the crumbs on with your fingers to ensure a thick, even coating.
4. Heat the oil: Fill a large, deep skillet or heavy pot with 2 to 3 inches of oil. Heat the oil to 175 C (350 F). If you don’t have a thermometer, drop a single breadcrumb into the oil—it should sizzle and bubble immediately.
5. Fry in batches: Carefully drop 4 to 6 ravioli into the hot oil at a time. Do not crowd the pan, as this will drop the oil temperature and make the pasta greasy. Fry for 2 to 3 minutes per batch, turning once, until they are deep golden brown.
6. Cool and serve: Use a slotted spoon to transfer the ravioli to a wire rack set over a paper towel. Using a wire rack is the secret to keeping them crispy on all sides. Serve them hot with a side of warm marinara sauce for dipping.

Recipe Tips

• Fresh is Best: While you can thaw frozen ravioli, using fresh or refrigerated ravioli is much better. They have more moisture, which helps the flour stick, and they cook through much faster in the oil.
• The Wire Rack Trick: Never place fried food directly onto a flat plate or paper towel. The steam trapped underneath will turn the bottom of the ravioli soggy. A wire rack allows air to circulate, keeping that crunch on both sides.
• Oil Temperature: If your oil is too cold, the ravioli will absorb too much grease; if it’s too hot, the breadcrumbs will burn before the pasta is hot in the middle. Aim for a steady 175 C (350 F).
• Press the Crumbs: When you reach the final bowl, don’t just toss the ravioli in. Actually press the breadcrumbs into the egg-washed surface to create a sturdy crust that won’t fall off during frying.

What To Serve With Toasted Ravioli?

This Toasted Ravioli Recipe is a crunchy, savory appetizer that needs a fresh or zesty pairing! Warm Marinara Sauce is the quintessential choice for a classic dipping experience. For a balanced snack plate, a side of Marinated Olives and Artichokes adds a lovely tangy contrast that pairs perfectly with the meat-filled pasta! A sprinkle of Fresh Parsley and Parmesan or a glass of Chilled Lager pairs wonderfully with the garlic and Italian herbs.

How To Store Toasted Ravioli

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: To get that “fresh-fried” crunch back, avoid the microwave. Reheat them in an oven or an air fryer at 190 C (375 F) for 3 to 5 minutes.
• Freezing (Uncooked): You can bread the ravioli and freeze them in a single layer on a baking sheet. Once frozen, move them to a bag. They will keep for up to 2 months.
• Freezing (Cooked): You can freeze the fried ravioli, but they may lose some of their crispness. Reheat directly from frozen in a hot oven.

Toasted Ravioli Recipe Nutrition Facts

• Calories: 320 kcal (per 4-piece serving)
• Total Fat: 18 g
• Saturated Fat: 4 g
• Cholesterol: 65 mg
• Sodium: 580 mg
• Total Carbohydrates: 28 g
• Protein: 12 g
• Fiber: 2 g

Nutrition information is estimated and based on standard meat-filled ravioli.

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