Warm and crispy Toasted Ravioli made from frozen raviolis dipped in egg and breadcrumbs, fried, and served with marinara sauce for dunking.
Don’t miss my other favorite appetizers, like cheesy Bean Dip, Potato Skins and taquitos.
Talk about EASY and FUN for any occasion, these Toasted Ravioli (or “fried ravioli”) are a great appetizer for any occasion. The idea and recipe for Toasted Ravioli originated in Saint Louis, which will always have a special place in my heart (three of my kids were born there)! If you’re from that area, be sure to check out my Gooey Butter Cake recipe!
How to make Toasted Ravioli:
- If the ravioli are not frozen, freeze for 1 hour before preparing recipe.
- Combine milk and eggs in a small bowl and whisk until smooth. Place breadcrumbs, salt and parmesan cheese in a large ziplock bag and shake to combine.
- Dip frozen raviolis in egg mixture, then add to bag with breadcrumbs. Shake to coat.
- In a heavy pot pour oil to a depth of about 2 inches. Heat over medium heat until oil is hot. Test it by adding a small sprinkle of bread crumbs to the oil and if they sizzle and turn golden, its ready.
- Fry raviolis, only a few at a time, for about 1 minute on each side, until golden. Remove to a paper towel lined plate. Sprinkle with fresh grated parmesan cheese and serve warm, dipped in marinara sauce.
Variations:
Air Fryer Toasted Ravioli: Cook in 2-3 batches. Preheat air fryer to 400 degrees F. Spray the bottom of the airfryer with cooking spray and add a few ravioli in a single layer. Spray the tops of the ravioli with cooking spray cook for 3 minutes. Repeat with remaining ravioli.
Baked Toasted Ravioli: Use refrigerated (or thawed, if frozen) ravioli. Line a baking sheet with aluminum foil and spray lightly with cooking spray. Add prepared, dipped raviolis, and spray with cooking spray on top of them. Bake at 400 for 10-20 minutes or until toasted.
To Reheat Toasted Raviolis:
- Oven: Bake at 375 degrees for 10-15 minutes.
- Air Fryer: Fry at 350 degrees for 3-5 minutes, until warm.
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Recipe
Toasted Ravioli
Ingredients
- 3 tablespoons milk
- 2 eggs
- 1 cup Italian seasoned breadcrumbs*
- 3/4 teaspoon salt
- 20 ounce package refrigerated or frozen ravioli , beef or cheese ravioli
- 3-4 cups vegetable oil for frying
- 1/3 cup freshly grated Parmesan cheese
- Warm marinara sauce , for dipping
Instructions
- If the ravioli are not frozen, freeze for 1 hour before preparing recipe.
- Combine milk and eggs in a small bowl and whisk until smooth. Place breadcrumbs, salt and parmesan cheese in a large ziplock bag and shake to combine.
- Dip frozen raviolis in egg mixture, then add to bag with breadcrumbs. Shake to coat.
- In a heavy pot pour oil to a depth of about 2 inches. Heat over medium heat until oil is hot. Test it by adding a small sprinkle of bread crumbs to the oil and if they sizzle and turn golden, its ready.
- Fry raviolis, only a few at a time, for about 1 minute on each side, until golden. Remove to a paper towel lined plate. Sprinkle with fresh grated parmesan cheese and serve warm, dipped in marinara sauce.
Notes
- Oven: Bake at 375 degrees for 10-15 minutes.
- Air Fryer: Fry at 350 degrees for 3-5 minutes, until warm.
Nutrition
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This is not St. Louis style and not from scratch. St. Louis style are meat filled. I would use a meatball mixture and a sausage mixture for making the ravioli really from scratch. Make sure there is some parm/romano. I am just guessing because I no longer live in St. Louis and am missing them. If I don’t get them right , I am going to have to call some places on The Hill.
I can’t find the pre-cooked ravioli in my town. What is the procedure if I have to cook the ravioli first? I bought some fresh that aren’t frozen they do OK. But the ones that were frozen don’t work they need to be cooked first.
These are one of my absolute favorites! I fell in love with these while living in STL, but have yet to find them in AZ. I didn’t even think about making them myself – until now. We made them last night and they were as good as any I had in STL. Thanks for a great recipe!
Lived in Cape Girardeau for many years. Would go to “the Hill” in St. Louis, frequently. Had the best Italian markets and restaurants. These days, I use Ranna fresh ravioli for this recipe. In Fl. now.