Toasted Ravioli is a classic Italian appetizer that is crispy on the outside, and tender and gooey on the inside. Your favorite ravioli gets seasoned with a flavorful seasoning blend, coated in crunchy breadcrumbs, and deep-fried for the best crunchy texture. The mouthwatering golden crust and cheesy center make this delicious ravioli appy hard to beat!
Bring the flavors of Italy home with this toasted ravioli recipe. In less than 30 minutes, you can prepare this easy appetizer from scratch. Serve warm with marinara dipping sauce and a sprinkle of fresh parsley and Parmesan and watch dinner guests fall head over heels for this toasted ravioli. It's a favorite amongst kids and adults alike.
Why You'll Love this Toasted Ravioli
- It's crispy and cheesy. The satisfying crunch of the exterior combined with the gooey cheesy filling inside makes this toasted ravioli incredibly delicious and craveworthy – you can’t eat just one!
- Quick and easy appetizer or snack. Whether you’re looking for something for guests to nibble on while you’re tending drinks or something to hold your kids over between meals, this toasted ravioli will be your new favorite recipe. Toasted ravioli takes just under 30 minutes to prep, cook, and serve. So fast!
- Classic Italian restaurant dish. You’ve probably had some version of this ravioli at your favorite Italian restaurant such as Olive Garden, but now you can bring it home (and make it better!) by making it from scratch in under 30 minutes. Serve it with a side of Homemade Marinara Sauce for the ultimate at home experience.
Ingredient Notes
To make this delicious Toasted Ravioli, you will need the following ingredients (full measurements in recipe card below):
- ravioli - use your favorite kind of ravioli – whether that is filled with cheese, spinach, or meat. We prefer using fresh ravioli but you can easily use frozen as long as you thaw it first.
- all-purpose flour - regular all-purpose flour works best, but if you happen to run out, you can use bread flour or a measure-for-measure gluten free blend in its place.
- garlic powder - finely ground garlic powder works best. You can also use the same measure of dehydrated minced garlic, but it will slightly change the texture and the flavor may be a little more intense.
- paprika - feel free to use smoked paprika for a slightly smokey taste.
- Italian seasoning - you can use either a homemade or a store-bought Italian blend. You can also substitute with dried oregano instead.
- salt and pepper
- eggs - we find that using eggs yields the best binding agent to help the panko adhere well to the ravioli. If you need to swap out the eggs due to an allergy or shortage, you can use 3 tablespoons of aquafaba (liquid from canned chickpeas) in place of each egg for a similar result.
- Panko breadcrumbs - we like the texture and crunch of Panko breadcrumbs, but regular breadcrumbs will work too. use your own homemade breadcrumbs or a store-bought brand for convenience.
- vegetable oil - any vegetable oil including avocado oil will work for deep frying.
- Parmesan cheese - topping the cooked ravioli with Parmesan adds delicious flavor but i completely optional. Asiago cheese or Pecorino Romano are close enough to Parmesan if you need a substitute.
- parsley - this fresh herb is also optional, for serving. You can leave it out or replace with your favorite fresh herbs such as oregano, thyme, or basil.
- marinara sauce - we recommend a side of marinara sauce for dipping. We used our Homemade Marinara Sauce but feel free to use your favorite store-bought brand for convenience.
You will also need measuring cups and spoons, mixing bowl, shallow bowls or plates, and a cooking pot.
How to Make the Best Toasted Ravioli
- Season ravioli. In a large mixing bowl (or ziploc bag), add ravioli, flour, garlic powder, paprika, Italian seasoning, salt, and pepper. Mix well until evenly coated.
- Dredge. Prepare 2 separate shallow bowls and place the beaten eggs in one and the breadcrumbs in the other. Dip the ravioli, one piece at a time, in the egg and then coat it with the breadcrumbs. You can gently press the crumbs into the ravioli to adhere as much as possible.
- Fry. In a medium cooking pot, add enough oil to fill the pot at least 2 inches deep. Preheat the oil over medium-high heat for 3-4 minutes until the hot oil shimmers. Deep fry the breaded ravioli in batches (about 4-5 pieces each time) until golden brown, about 1-2 minutes. Turn the ravioli occasionally to get an even golden crust on all sides.
- Cool. Transfer the ravioli onto a paper towel lined plate to drain any excess oil and allow them to cool for 5 minutes before serving.
- Serve. Transfer to a serving plate and sprinkle with Parmesan cheese and fresh parsley. Serve warm with marinara sauce.
Recipe Variations
- Spice it up. Add in a pinch of chili powder or cayenne powder when you mix in the other seasonings to make these ravioli spicy.
- Change the ravioli. Traditional toasted ravioli is usually filled with cheese, but you can also use meat fillings like beef or sausage for a heartier option.
- Serve with different dips. Most restaurants serve toasted ravioli with marinara dipping sauce. For a creamy twist, serve with a side of alfredo sauce or add some fresh flavor with a side of pesto sauce.
- Customize the toppings. You can also add toppings to your toasted ravioli, such as grated Parmesan cheese, chopped parsley, or diced tomatoes. Try different herbs, cheese, and veggies for a twist.
How to Serve
These Toasted Ravioli are delicious served as an appetizer with a side of Marinara Sauce for dipping. It's also great as a meal paired with some easy sides such as a soup or salad. Some of our favorites to serve with ravioli are:
- Minestrone Soup
- Italian Pasta Salad
- Creamy Turkey Gnocchi Soup
- Garden Salad
- Chicken Potato Soup
- Mediterranean Couscous Salad
Recipe Tips and Tricks
- Don’t overcrowd the fryer. One of the biggest mistakes people make when deep frying anything (including these toasted ravioli!) is trying to fry too many at a time, which will result in uneven browning and longer cooking times. Stick to a maximum of 5 raviolis at a time or even less if you’re using a smaller pan or fryer.
- Pre-make and freeze for extra easy serving. Planning on serving these toasted ravioli at your next big party and worried you’ll run out of time? Make them ahead and freeze to simplify your day-of preparations! See our easy freezing instructions below.
Storing and Freezing Instructions
How to Store
Allow the leftover toasted ravioli to cool completely to room temperature, then transfer to an airtight container and refrigerate for up to 5 days.
How to Reheat
Reheat in the oven by placing the ravioli on a lined baking sheet and bake at 375℉ for 10-15 minutes. You can also reheat in the air fryer in a single layer at 375F for 5-10 minutes.
How to Freeze
Place the cooked ravioli in a single layer on a lined baking sheet and freeze for 1-2 hours until the raviolis become solid. Then transfer them into a sealed freezer bag or freezer-friendly airtight container and freeze for up to 3 months. Reheat in the oven straight from frozen to prevent them from getting soggy. Add a few extra minutes to the reheating time.
More Appetizer Recipes
- 75+ Easy Appetizers
- Fried Mac and Cheese Balls
- Sweet Potato Croquettes
- Sheet Pan Quesadillas
- Baked Potato Wedges
- Cheesy Garlic Bread
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Recipe
Toasted Ravioli
- Total Time: 25 minutes
- Yield: 3-4 servings
- Diet: Vegetarian
Description
Toasted Ravioli is a classic Italian appetizer that is crispy on the outside, and tender and gooey on the inside. Your favorite ravioli gets seasoned with a flavorful seasoning blend, coated in crunchy breadcrumbs, and deep-fried for the best crunchy texture. The mouthwatering golden crust and cheesy center make this delicious ravioli appy hard to beat!
Ingredients
- ½ pound ravioli (any flavor), fresh or thawed from frozen
- ⅓ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- vegetable oil (for frying), about 3 cups
- ¼ cup Parmesan cheese, freshly grated (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for serving)
- ½ cup marinara sauce (for serving)
Instructions
- In a large mixing bowl (or ziploc bag), add ravioli, flour, garlic powder, paprika, Italian seasoning, salt, and pepper. Mix well until evenly coated.
- Prepare 2 separate shallow bowls and place the beaten eggs in one and the breadcrumbs in the other. Dip the ravioli, one piece at a time, in the egg and then coat it with the breadcrumbs. You can gently press the crumbs into the ravioli to adhere as much as possible.
- In a medium cooking pot, add enough oil to fill the pot at least 2 inches deep. Preheat the oil over medium-high heat for 3-4 minutes until the hot oil shimmers.
- Deep fry the breaded ravioli in batches (about 4-5 pieces each time) until golden brown, about 1-2 minutes. Turn the ravioli occasionally to get an even golden crust on all sides.
- Transfer the ravioli onto a paper towel lined plate to drain any excess oil and allow them to cool for 5 minutes before serving.
- Transfer to a serving plate and sprinkle with Parmesan cheese and fresh parsley. Serve warm with marinara sauce.
Notes
How to store: Allow the leftover toasted ravioli to cool completely to room temperature, then transfer to an airtight container and refrigerate for up to 5 days.
How to reheat: Reheat in the oven by placing the ravioli on a lined baking sheet and bake at 375℉ for 10-15 minutes. You can also reheat in the air fryer in a single layer at 375F for 5-10 minutes.
How to freeze: Place the cooked ravioli in a single layer on a lined baking sheet and freeze for 1-2 hours until the raviolis become solid. Then transfer them into a sealed freezer bag or freezer-friendly airtight container and freeze for up to 3 months. Reheat in the oven straight from frozen to prevent them from getting soggy. Add a few extra minutes to the reheating time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Fry
- Cuisine: Italian-American
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