Toasted Ravioli Recipe

Bring water to a simmer

Fill a large pot with water and bring to a gentle boil. Add a pinch of salt.

Working in batches if necessary, add the ravioli to the boiling water and cook until just tender but still slightly firm (al dente) — typically 1 to 2 minutes for refrigerated/fresh ravioli. Do not overcook; they should hold their shape.

Use a slotted spoon to transfer ravioli to a large rimmed baking sheet lined with a kitchen towel or paper towels to drain. Let cool until they are cool enough to handle, about 5–7 minutes. Pat gently to remove excess surface moisture.

Set up a breading station: in a shallow bowl whisk the egg and milk until combined. In a second shallow bowl combine both types of breadcrumbs (panko and plain or two cups total), grated Parmesan, salt, and black pepper; mix well.

Working one at a time, dredge each slightly cooled ravioli first in the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat thoroughly on both sides. Place breaded ravioli on a clean baking sheet and repeat until all are coated. For a thicker crust, double-dip: return to egg wash then breadcrumbs again.

Pour oil into a large sauté pan to a depth of about 1/4 to 1/2 inch (or 1 cup total across the pan). Heat over medium-high heat until shimmering and a small piece of breadcrumb sizzles immediately (about 350°F / 175°C). If you don't have a thermometer, test with a breadcrumb or edge of a ravioli.

Fry the breaded ravioli in batches, do not overcrowd the pan. Cook 1 to 2 minutes per side, until golden brown and crisp. Use tongs to gently turn so they don't tear. Adjust heat to maintain oil temperature; lower if browning too fast.

Transfer fried ravioli to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 200°F (95°C) oven while you finish remaining batches if desired.

Warm the marinara in a small saucepan over low-medium heat until simmering gently, about 5–8 minutes. Stir occasionally.

Arrange toasted ravioli on a serving platter. Spoon warm marinara into a small bowl for dipping or spoon some over the ravioli if preferred.

Garnish with torn basil leaves and a sprinkle of grated Parmesan. Serve immediately while the ravioli are crisp.

Leftover ravioli: re-crisp in a 375°F (190°C) oven for 5–7 minutes or in a single layer in a 400°F (200°C) air fryer for 3–5 minutes.