Name: Crispy Toasted Ravioli with Marinara Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American (St. Louis specialty)
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); 3-4 cups vegetable oil for frying; 1/3 cup freshly grated Parmesan cheese; Warm marinara sauce, for dipping; 1 teaspoon Italian seasoning; 1/2 teaspoon onion powder; 1 teaspoon garlic powder

If you’re craving a crunchy, golden appetizer that’s bursting with cheesy, savory goodness, you’ve got to try my Crispy Toasted Ravioli with Marinara Recipe. This fan-freaking-tastic recipe delivers that perfect crisp exterior with tender, flavorful ravioli inside — dipped in rich marinara sauce, it’s absolutely irresistible. Trust me, once you make these, you’ll be hooked just like my family and me. So let’s roll up our sleeves and dive into this delightful treat!

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Why You’ll Love This Recipe

Crunchy Texture: The perfectly toasted breadcrumb coating gives you that satisfying crunch every time.
Easy to Make: Minimal ingredients and straightforward steps make this a stress-free appetizer or snack.
Versatile Flavor: Use beef or cheese ravioli and customize the breading for your favorite taste.
Classic Crowd-Pleaser: Whether it’s game day or family dinner, these toasted ravioli always disappear fast.

Crispy Toasted Ravioli with Marinara Recipe - Recipe Step

Ingredients You’ll Need

The beauty of this Crispy Toasted Ravioli with Marinara Recipe is how simple the ingredients are, yet how deliciously they come together. The key is to use good-quality ravioli and flavorful breadcrumbs—the rest is just about technique.

Flat lay of fresh beef ravioli arranged neatly, two whole brown eggs with clean shells, a small white bowl of pale milk, a small white bowl filled with golden Italian seasoned breadcrumbs, a small white bowl with finely grated Parmesan cheese, a small white bowl of vibrant red marinara sauce, and coarse sea salt crystals scattered delicately on the white marble surface, perfect symmetry, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Crispy Toasted Ravioli with Marinara, toasted ravioli appetizer, crispy ravioli recipe, cheesy toasted ravioli, easy ravioli appetizer

Milk: Helps the eggs thin out for an even breading layer.
Eggs: Acts as the glue to help breadcrumbs stick perfectly to each ravioli.
Italian seasoned breadcrumbs: Adds flavor and crunch; if you don’t have seasoned ones, you can easily jazz up plain crumbs.
Salt: Just a touch boosts all the savory flavors.
Refrigerated or frozen ravioli: Beef or cheese ravioli both work, just freeze them first for best results.
Vegetable oil: For frying; you want neutral oil with a high smoke point.
Freshly grated Parmesan cheese: Sprinkled on top for that salty, nutty punch.
Warm marinara sauce: Essential for dipping—grab your favorite jar or homemade sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on the mood or occasion. You can easily tweak the breading or cooking method to suit different tastes or dietary needs—it’s all about what you enjoy in your kitchen.

Air Fryer Crispy Toasted Ravioli: When I first tried air frying, I was delighted by how much less oil it used while still achieving a fantastic crunch.
Baked Toasted Ravioli: For a lighter option, baking delivers great flavor without deep frying, though you’ll want to spray them generously to get nice browning.
Seasoned Breadcrumbs Swap: When I’m out of Italian seasoned crumbs, adding garlic powder, onion powder, and Italian herbs to plain breadcrumbs works wonders.
Ravioli Choices: Beef-filled ravioli is my go-to, but cheese or even spinach varieties bring their own charm for a vegetarian twist.

How to Make Crispy Toasted Ravioli with Marinara Recipe

Step 1: Freeze Ravioli for Perfect Firmness

If your ravioli aren’t frozen already, pop them in the freezer for about an hour before you start. I discovered this trick because when I tried coating soft ravioli, they just fell apart in the oil. Freezing helps them hold their shape perfectly while frying, giving that crispy exterior without melting all over.

Step 2: Prepare the Coating Mixture

Whisk together the milk and eggs in a small bowl until smooth—this is going to be your wet coating. Then, combine the seasoned breadcrumbs, salt, and Parmesan cheese in a large ziplock bag. I found that shaking the ravioli in the bag gives an even coating and less mess compared to dipping and dredging separately.

Step 3: Coat the Ravioli

Dip each frozen ravioli into the egg mixture, then toss it into the breadcrumb bag. Shake until each piece is fully coated. You’ll want to work in small batches here so the coating sticks nicely without clumping.

Step 4: Heat the Oil to Just the Right Temp

Pour about 2 inches of vegetable oil into a heavy-bottomed pot and heat over medium. Test if it’s ready by dropping a pinch of breadcrumbs in—the oil should sizzle and the crumbs turn golden quickly. This step makes a huge difference; too hot and your ravioli will burn, too cool and they’ll soak up oil and get greasy.

Step 5: Fry Until Golden and Crispy

Fry the ravioli in small batches for about 1 minute per side or until golden brown. Use a slotted spoon to remove them, then drain on paper towels. I love sprinkling extra Parmesan on top right as they come out—trust me, it elevates the flavor.

Step 6: Serve Warm with Marinara Dipping Sauce

Serve them piping hot with your warm marinara sauce for dipping. This is where everything comes together—a crispy, cheesy bite paired with tangy tomato goodness. I usually keep marinara simmering gently on the stove so it’s ready when my ravioli hit the plate.

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Pro Tips for Making Crispy Toasted Ravioli with Marinara Recipe

Freeze Ravioli First: Freezing keeps ravioli firm and prevents sogginess during frying.
Test Oil Temperature: Always test with breadcrumbs to ensure the oil is hot enough but not smoking.
Small Batches Matter: Fry only a few ravioli at a time to maintain oil temperature and crispiness.
Drain Properly: Use paper towels to soak excess oil so the coating stays crunchy, not greasy.

How to Serve Crispy Toasted Ravioli with Marinara Recipe

Crispy Toasted Ravioli with Marinara Recipe - Serving

Garnishes

I like to finish my toasted ravioli with a generous sprinkle of freshly grated Parmesan and a pinch of chopped fresh parsley – it adds a beautiful pop of color and a bright herbal note that balances the richness perfectly. Sometimes, I toss a little crushed red pepper flakes on the side for those who want a spicy kick.

Side Dishes

My go-to sides when serving this Crispy Toasted Ravioli with Marinara Recipe are a simple mixed green salad dressed with lemon vinaigrette and a loaf of crusty garlic bread. The freshness cuts through the fried goodness, and that garlic bread? You’ll want plenty to mop up every last drop of marinara.

Creative Ways to Present

For parties, I’ve arranged these ravioli on a large platter layered with fresh basil leaves and served the marinara in mini ramekins on the side. Another fun idea is threading a few on cocktail picks for easy appetizers that guests can grab and dip—perfect for casual gatherings or game day.

Make Ahead and Storage

Storing Leftovers

After frying, I let leftover ravioli cool completely, then store them in an airtight container lined with paper towels to keep them dry. They keep well in the fridge for up to 3 days. Reheating properly is key to preserving that delightful crunch.

Freezing

You can freeze unbattered (but frozen) ravioli ahead of time, but I don’t recommend freezing after frying because they tend to lose crispness. For a make-ahead option, prep and bread the ravioli, then freeze them on a tray before transferring to a container—fry or bake straight from frozen when ready.

Reheating

I usually reheat leftovers in the oven at 375°F for around 10-15 minutes or pop them in the air fryer at 350°F for 3-5 minutes. Either method revives the crunch without making them greasy or soggy, which stovetop or microwave heating can’t do as well.

FAQs

Can I use frozen ravioli straight from the package for this recipe?

Yes! In fact, I recommend freezing refrigerated ravioli for about an hour before breading and frying—it firms them up, so they hold their shape and get crispy without falling apart during cooking.
What type of breadcrumbs should I use?

Italian seasoned breadcrumbs are ideal because they add extra flavor. If you only have plain breadcrumbs, adding garlic powder, onion powder, and Italian seasoning creates a nice seasoning blend that works just as well.
Can I bake or air fry the ravioli instead of frying?

Absolutely! Baking or air frying are great lighter alternatives. I’ve had fantastic results baking at 400°F for 10–20 minutes or air frying at 400°F in small batches, spraying them with cooking spray for that golden crunch.
How do I store and reheat leftover toasted ravioli?

Store cooled ravioli in an airtight container lined with paper towels. Reheat in a 375°F oven for 10-15 minutes or air fryer at 350°F for 3-5 minutes to restore crispness.
What’s the best dipping sauce for Crispy Toasted Ravioli with Marinara Recipe?

Traditional marinara sauce is classic and delicious, with its bright acidity complementing the crispy cheesy ravioli perfectly. Homemade or your favorite jarred sauce will do just fine.

Final Thoughts

I absolutely love how this Crispy Toasted Ravioli with Marinara Recipe brings a restaurant favorite right into my own kitchen — crispy, golden bites of cheesy comfort that never fail to impress. My family goes crazy for these, and I know you’ll find the perfect balance of crunch and flavor with just a little effort. So go ahead and give it a try; I promise it’ll become one of your go-to snacks or party appetizers that everyone asks for again and again!