Toasted Ravioli Recipe

Cook sausage

In a small skillet over medium heat, cook the pork sausage, breaking it up with a spoon, until fully cooked and no pink remains, about 6–8 minutes. Drain excess fat on paper towels and let cool slightly.

Prepare filling

In a bowl, combine the cooked sausage, ricotta, shredded mozzarella, Parmesan, chopped parsley, 1 tsp black pepper, and 1/2 tsp kosher salt. Mix until evenly combined and slightly firm. Taste and adjust seasoning if needed.

Fill ravioli (if using unfilled pasta)

If you started with unfilled pasta sheets, place about 1 teaspoon of filling onto one side of each pasta circle and top with another circle, pressing edges to seal well. For store-bought filled ravioli, skip filling and use as purchased. Ensure sealed edges to prevent filling leakage during frying. Arrange 10 ravioli on a floured tray.

Set up dredging stations

Place the 1/2 cup flour in a shallow dish. In a second shallow bowl, whisk together the 2 eggs and 2 tablespoons milk until blended. In a third shallow bowl, combine 1 cup breadcrumbs, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.

Coat ravioli

Working with one ravioli at a time, lightly dredge in flour, tapping off excess. Dip into the egg mixture, letting excess drip back into the bowl. Press into the breadcrumb mixture to fully coat all sides, pressing gently so crumbs adhere. Place coated ravioli on a wire rack or tray and repeat with remaining pieces. For a thicker crust, double-dip: return each coated ravioli to the egg, then breadcrumbs again.

Heat oil

Pour about 1 cup vegetable oil into a skillet (preferably cast-iron or heavy-bottomed) to create a shallow layer approximately 1/4–1/2 inch deep. Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 20–30 seconds.

Fry ravioli

Carefully add 3–4 coated ravioli to the hot oil without overcrowding. Fry until golden brown on the first side, about 1.5–2 minutes, then flip and fry the other side for another 1–1.5 minutes. Use a slotted spoon or spatula to transfer to a plate lined with paper towels to drain. Repeat with remaining ravioli, maintaining oil temperature between batches. (Total frying time for 10 pieces: ~10 minutes.)

Serve

Arrange 10 toasted ravioli on a serving plate. Serve immediately with 1/2 cup warmed marinara sauce on the side for dipping. Optionally garnish with a sprinkle of grated Parmesan and chopped parsley.