Description
Toasted Ravioli is a delicious appetizer featuring breaded and fried ravioli that are crispy on the outside and tender inside. Originally a St. Louis specialty, this recipe uses frozen or refrigerated beef or cheese ravioli, coated in a savory mixture of Italian seasoned breadcrumbs and Parmesan cheese, then fried to golden perfection. Served warm with marinara sauce for dipping, it’s a perfect crowd-pleaser for parties or casual meals.
Ingredients
Scale
Main 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
Breadcrumb Seasoning (if using regular breadcrumbs)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Freeze the Ravioli: If using refrigerated ravioli instead of frozen, freeze them for 1 hour to ensure they hold up well during frying.
- Prepare Egg Mixture: In a small bowl, whisk together milk and eggs until smooth to create the egg wash for coating.
- Mix Breadcrumbs: In a large ziplock bag, combine Italian seasoned breadcrumbs, salt, and freshly grated Parmesan cheese by shaking the bag thoroughly.
- Coat the Ravioli: Dip each frozen ravioli into the egg mixture, then place them into the breadcrumb bag. Shake the bag gently to evenly coat each ravioli with the breadcrumb mixture.
- Heat the Oil: Pour 3-4 cups of vegetable oil into a heavy pot to a depth of about 2 inches. Heat the oil over medium heat until it reaches the right temperature for frying, testing by dropping a few breadcrumbs in; they should sizzle and turn golden quickly.
- Fry the Ravioli: Fry the coated ravioli in batches, placing only a few at a time into the hot oil. Cook each side for about 1 minute or until they turn golden brown and crispy. Avoid overcrowding the pot.
- Drain and Serve: Remove fried ravioli with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Sprinkle with additional freshly grated Parmesan cheese and serve warm with marinara sauce for dipping.
Notes
- Ravioli: Traditional toasted ravioli is often filled with ground beef, but any ravioli flavor works well in this recipe.
- Breadcrumbs: If using plain breadcrumbs, add 1 teaspoon Italian seasoning, ½ teaspoon onion powder, and 1 teaspoon garlic powder to replicate the flavor.
- Air Fryer Option: Preheat air fryer to 400°F. Spray the bottom of the air fryer with cooking spray. Place ravioli in a single layer, spray tops with cooking spray, and cook for 3 minutes. Repeat in batches.
- Baked Option: Use refrigerated or thawed ravioli. Line a baking sheet with foil and spray lightly. Place coated ravioli, spray tops, and bake at 400°F for 10-20 minutes until toasted.
- Reheating: Oven: Bake at 375°F for 10-15 minutes. Air Fryer: Reheat at 350°F for 3-5 minutes until warmed through.
Nutrition
- Serving Size: 3 pieces (about 85g)
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
