Name: Loccino Italian Grill & Bars Toasted Cheese Ravioli Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 24 pieces cheese ravioli (fresh or frozen); 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs water; 1.5 cups breadcrumbs (preferably panko); 0.25 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 4 tbs olive oil or neutral oil (for shallow frying or air-frying spray); 2 cups Loccino's marinara sauce (or your favorite marinara); 6 pieces fresh basil leaves; 0.25 cups extra grated Parmesan (for serving)

Method

Ravioli

Prepare dredging stations

Set up three shallow bowls: one with the flour, one with the eggs beaten together with 2 tablespoons water (whisk until smooth), and one with the breadcrumbs mixed with grated Parmesan, Italian seasoning, garlic powder, salt, and pepper.

Dry ravioli (if needed)

If using fresh ravioli, pat each piece dry with paper towels so the coating adheres. If using frozen ravioli, do NOT thaw completely; pat any excess frost dry so the egg wash will stick.

Dredge ravioli

Working in batches of 6–8 pieces, lightly coat each ravioli with flour, shake off excess, dip into the egg wash to fully coat, then press into the breadcrumb mixture so each ravioli is evenly covered. Place coated ravioli on a baking sheet in a single layer while you finish the rest.

Rest coated ravioli

Let the breaded ravioli rest 5–10 minutes on the baking sheet; this helps the coating set and reduces loss during cooking.

Cook the ravioli

Choose one cooking method: - Shallow frying: In a large skillet over medium heat, heat 3–4 tablespoons oil until shimmering. Add ravioli in a single layer (work in batches) and cook 1.5–2 minutes per side until golden brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain; keep warm in a low oven (200°F / 90°C). - Oven-baking: Preheat oven to 425°F (220°C). Place breaded ravioli on a parchment-lined baking sheet and lightly brush or spray the tops with oil. Bake 12–15 minutes, flipping once halfway through, until crisp and golden. - Air-fryer: Preheat air fryer to 400°F (200°C). Lightly spray the basket. Arrange ravioli in a single layer (do not overcrowd). Lightly spray tops with oil and air-fry 6–8 minutes, flipping halfway, until golden and crisp.

Finish ravioli

If cooking in batches, keep finished ravioli warm on a baking sheet in the oven. Taste one and adjust seasoning (a pinch of salt or pepper) if desired.

Sauce & Garnish

Warm the marinara

Pour Loccino's marinara sauce into a small saucepan and warm over low-medium heat until gently simmering, about 5–7 minutes, stirring occasionally. Keep warm.

Serve

Divide warm marinara between serving plates or a shallow bowl for dipping. Arrange 6 breaded toasted cheese ravioli per serving on a platter or on top of the sauce. Sprinkle extra Parmesan over the ravioli and garnish with torn fresh basil leaves. Serve immediately so the ravioli stay crisp while the sauce is warm.