Toasted Ravioli Recipe

Prepare sauce

Heat a medium saucepan over medium heat. Add 2 tablespoons extra-virgin olive oil. When shimmering, add the diced onion and sauté until softened and translucent, about 5–6 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar, 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning. If using, stir in torn fresh basil leaves at the end. Keep warm over the lowest heat while you fry the ravioli, stirring occasionally to prevent skin forming.

Set up dredging station

Arrange three shallow bowls or rimmed plates: bowl 1 with 1 cup all-purpose flour; bowl 2 with 2 eggs beaten with 2 tablespoons milk (whisk until smooth); bowl 3 with 1 cup plain breadcrumbs mixed with 1/4 cup grated Parmesan, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

Dry ravioli

Pat the 24 ravioli dry with paper towels to remove excess moisture (this helps coating adhere and prevents splatter).

Dredge ravioli

One at a time: lightly coat each ravioli in flour, shaking off excess, dip into the egg wash letting excess drip off, then press into the breadcrumb mixture to fully coat. Place finished ravioli on a wire rack set over a baking sheet. Continue until all ravioli are coated. For best adhesion, let coated ravioli rest 10 minutes at room temperature to set the breading.

Heat oil

Pour about 2 cups vegetable oil into a large heavy skillet or sauté pan to a depth of about 1/2 inch. Heat over medium-high until oil registers 350°F (175°C) on a deep-fry thermometer, or until a small breadcrumb sizzles and browns in about 30 seconds.

Fry ravioli

Working in batches (do not crowd the pan), carefully add 6–8 ravioli to the hot oil. Fry until golden brown and crisp on both sides, about 1 to 1 1/2 minutes per side. Use a slotted spoon or tongs to turn as needed. Transfer fried ravioli to a paper towel–lined baking sheet to drain and sprinkle immediately with a little grated Parmesan if desired. Keep finished ravioli in a warm oven (200°F/95°C) while you finish remaining batches.

Alternative: Bake

To reduce oil: preheat oven to 425°F (220°C). Place coated ravioli on a parchment-lined baking sheet, spray lightly with cooking oil, and bake 10–12 minutes, flipping once, until golden and crisp.

To serve, spoon warm marinara sauce onto a serving platter or individual plates. Arrange toasted ravioli on top or alongside. Sprinkle 1/4 cup grated Parmesan and 2 tablespoons chopped fresh parsley over the ravioli. Provide extra marinara for dipping and garnish with torn fresh basil if used.

Serve immediately while ravioli are hot and crisp. Makes an excellent appetizer for sharing.