Toasted Ravioli Recipe

Prepare dredging stations

Place flour in a shallow bowl and season with 1/4 tsp salt and a pinch of pepper. In a second shallow bowl, whisk eggs with 2 tablespoons milk until combined. In a third bowl, combine panko, 1/4 cup grated Parmesan, Italian seasoning, 1/4 tsp salt, and 1/4 tsp black pepper.

Pat the ravioli dry with paper towels. One at a time, coat each ravioli in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the panko mixture to fully coat. Place coated ravioli on a wire rack and let rest 5 minutes to help coating adhere.

Heat 1 to 1 1/4 cups vegetable oil in a heavy skillet (cast-iron or stainless) over medium-high heat to reach 350°F (175°C). If you don't have a thermometer, heat until a cube of bread turns golden in ~30 seconds.

Fry ravioli in batches (do not overcrowd), 2–3 minutes per side, until golden brown and crisp. Use a slotted spoon or spider to turn and transfer to a paper towel–lined plate to drain. Keep warm in a single layer on a baking sheet in a 200°F (95°C) oven if making multiple batches.

Taste and adjust salt on a small fried piece if needed before serving all.

In a small saucepan, warm 1 tablespoon olive oil over medium heat. Add the minced onion and cook, stirring, until softened and translucent, about 4 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, careful not to brown.

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, red pepper flakes (if using), 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally, to slightly concentrate the sauce.

Carefully add the 2 tablespoons vodka, stir, and simmer 1–2 minutes to burn off alcohol and meld flavors.

Reduce heat to low. Slowly stir in the heavy cream until fully incorporated and sauce becomes pale and smooth, 1–2 minutes. Stir in 1/4 cup grated Parmesan until melted. Taste and adjust seasoning.

Keep warm until ready to serve. The texture should be a pourable dipping consistency; if too thick, thin with 1–2 teaspoons warm water or cream.

Arrange eight toasted ravioli on a warm serving plate. Spoon the warm vodka dipping sauce into a small ramekin placed in the center or alongside.

Sprinkle chopped parsley and 1 tablespoon grated Parmesan over ravioli and sauce. Serve immediately so the ravioli remain crisp and the sauce warm.