Toasted Ravioli Recipe
Beef or Cheese filled Ravioli fried to a golden brown
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Ingredients
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Ravioli
Breading station
For frying
Dipping sauce
Finishing
Method
Prep
- 1
Thaw and dry
If using frozen ravioli, thaw according to package directions until pliable but still cold. Pat each ravioli dry with paper towels to remove surface moisture. Lightly season ravioli with 1 tsp salt, sprinkling evenly and shaking off excess.
- 2
Set up breading station
Arrange three shallow bowls or rimmed plates: bowl 1 with all-purpose flour; bowl 2 with beaten eggs mixed with 3 tablespoons milk until uniform; bowl 3 with breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, and 1/2 tsp black pepper, mixed thoroughly.
Breading
- 3
Working in small batches (6–8 ravioli at a time), dredge each ravioli first in flour, tapping off excess, then dip into the egg wash ensuring it is fully coated, and finally press into the breadcrumb mixture, coating both sides and the edges. Place breaded ravioli on a wire rack set over a baking sheet and allow to rest for 10 minutes to help the coating adhere. Repeat until all ravioli are breaded.
Frying
- 4
Heat oil
Heat 3 to 4 cups vegetable oil in a heavy-bottomed skillet or Dutch oven over medium-high heat to reach 350°F (175°C). If you don't have a thermometer, test by dropping one breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.
- 5
Fry breaded ravioli in batches, careful not to crowd the pan (6–8 pieces per batch depending on pot size). Fry each side for about 1 to 1.5 minutes until golden brown and crisp. Use a slotted spoon or spider to turn ravioli gently so both sides color evenly. Cook time is short — watch closely to avoid over-browning.
- 6
Remove fried ravioli to a paper towel-lined plate or wire rack to drain excess oil. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.
Sauce and finish
- 7
Warm marinara sauce in a small saucepan over low heat until simmering. Stir in chopped basil and crushed red pepper flakes if using. Taste and adjust seasoning.
- 8
Arrange toasted ravioli on a serving platter. Sprinkle with 2 tablespoons grated Parmesan and 2 tablespoons chopped parsley. Serve immediately with warm marinara for dipping.