Name: Loccino Italian Grill & Bars Toasted Ravioli Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 24 pieces store-bought cheese ravioli (fresh or frozen); 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs whole milk; 1 l water (for blanching, if using fresh ravioli); 1 cups plain dry breadcrumbs (or panko for extra crunch); 1 tsp grated Parmesan cheese; 0.5 cups Italian-style dried breadcrumbs (optional mix) or extra plain breadcrumbs; 0.5 tsp garlic powder; 0.25 tsp onion powder; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 1 cups vegetable oil (canola, peanut, or sunflower) for frying; 1 cups marinara sauce (store-bought or homemade), warmed; 1 tbs fresh parsley, chopped; 1 tsp grated Parmesan cheese (for sprinkling); 2 pieces lemon wedges (optional)

Method

Ravioli

Prepare ravioli

If using frozen ravioli, keep them frozen until ready to bread (no need to thaw completely). If using fresh ravioli, bring 1 L (about 4 cups) of salted water to a gentle boil and blanch fresh ravioli 30–60 seconds until they float, then drain and pat dry on paper towels to remove surface moisture. Dry ravioli thoroughly so breading adheres.

Set up breading station

Place flour in a shallow bowl. In a second shallow bowl, whisk together the 2 eggs and 2 tablespoons milk until uniform. In a third shallow bowl, combine plain breadcrumbs, 1/2 cup Italian-style breadcrumbs (if using), 1 teaspoon grated Parmesan, garlic powder, onion powder, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper; stir to combine.

Breading and Seasoning

Dredge ravioli

Working in batches, dredge each ravioli first in flour, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally coat thoroughly in the breadcrumb mixture, pressing gently so breadcrumbs adhere. Place breaded ravioli on a wire rack or tray while heating oil. Repeat until all ravioli are breaded.

Optional double-coat for extra crunch

For a thicker crust, after the first breadcrumb coat, return ravioli to the egg wash briefly and re-coat with breadcrumbs. Place finished pieces on a rack to rest 5 minutes so coating firms up before frying.

Frying

Heat oil

Pour about 1 cup oil into a 10–12 inch heavy skillet (a depth of about 1/2 to 3/4 inch). Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a cube of bread in the oil — it should brown in about 20–30 seconds.

Fry ravioli

Working in a single layer and not overcrowding the pan, fry breaded ravioli 1½–2 minutes per side until golden brown and crisp. Use a slotted spoon or tongs to turn them gently. Adjust heat as needed to maintain oil temperature — lower if browning too quickly, raise if not sizzling. For frozen ravioli you may need an extra 30–45 seconds per side.

Drain

Transfer fried ravioli to a paper towel-lined plate or a rack set over a sheet pan to drain excess oil. Sprinkle immediately with a pinch of salt and a light dusting of grated Parmesan if desired.

Serving

Serve

Arrange toasted ravioli on a platter. Spoon warm marinara sauce into a small bowl for dipping or drizzle sauce alongside. Garnish with chopped parsley and additional grated Parmesan. Serve hot with lemon wedges on the side if using.

Storage and reheating

Leftover toasted ravioli keep in the refrigerator overnight in an airtight container. Reheat in a 375°F (190°C) oven on a wire rack for 6–8 minutes to crisp, or 3–4 minutes in an air fryer at 375°F. Avoid microwaving or they will become soggy.