Name: Toasted Ravioli Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 pound cheese ravioli (frozen); 1 cup milk; 2 eggs; 1 cup Italian bread crumbs; 1 teaspoon fresh parsley (chopped); 1 teaspoon fresh oregano (chopped); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Vegetable oil (for frying); Salt and pepper to taste; Parmesan cheese (optional); Chopped fresh parsley (optional); Marinara sauce (optional)

Jump to Recipe·4 from 3 reviews

I absolutely love sharing this Toasted Ravioli Recipe with anyone who’s a fan of crispy, cheesy bites that pack a ton of flavor. It’s one of those appetizers that immediately transports me back to fun nights with friends and family, with the perfect balance of crunchy, tender, and saucy goodness. The best part is how simple it is to make, yet so impressive when you serve it. Every time I whip up these golden little pockets, they disappear in minutes, and I’m sure you’ll feel the same way once you try this recipe yourself.

Why You’ll Love This Toasted Ravioli Recipe

What truly makes this Toasted Ravioli Recipe stand out to me is the incredible flavor combination and texture. The ravioli gets this amazing crispy crust from the seasoned breadcrumb coating, while the inside remains perfectly tender and creamy with just the right amount of cheese. The herbs and spices in the breading add such a fresh, savory note that make each bite truly addictive. I always find myself sneakily grabbing one or two while I’m cooking because they smell so irresistible.

I also love how easy this recipe is to prepare, especially when you’re juggling a busy weeknight or hosting a casual get-together. The freezing step helps the ravioli hold up during frying so they remain perfectly crisp without getting soggy or falling apart. Plus, having a crowd-pleaser ready in under an hour makes it my go-to whenever I want to wow guests or enjoy a comforting snack. It’s perfect for parties, game days, or even a weekend treat where everyone can dig in!

Ingredients You’ll Need

The image shows a baking tray with about three rows of small, square ravioli pieces neatly placed with space between each. The ravioli have a light golden color with a powdery coating of breadcrumbs and tiny green herb flakes scattered on top. Each piece looks soft with slightly raised edges and a rough texture from the breadcrumb cover. The tray sits on a white marbled surface and the scene is brightly lit, showing clear details and soft shadows. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully straightforward, but each one plays a crucial role in the final dish. From the creamy cheese ravioli to the fresh herbs and crunchy breadcrumbs, these basics come together to create a delightful mix of textures and flavors.

1 pound bag cheese ravioli: Using frozen cheese ravioli keeps things easy, and their rich filling makes the center deliciously creamy.
1 cup milk: Helps the egg mixture stay smooth for a perfect coating.
2 eggs: Acts as the adhesive for the breadcrumb coating.
1 cup Italian bread crumbs: Provides a crispy, flavorful crust that toasts up beautifully.
1 teaspoon fresh parsley (chopped): Adds a bright, herby freshness to the breadcrumbs.
1 teaspoon fresh oregano (chopped): Brings that classic Italian flavor punch to the coating.
1/2 teaspoon garlic powder: Gives a subtle garlicky warmth without overpowering dishes.
1/2 teaspoon onion powder: Enhances the overall depth of flavor in the crust.
Vegetable oil: Essential for frying to get that perfect golden crunch.
Salt and pepper to taste: Ensures every bite is perfectly seasoned.
Parmesan cheese for serving (optional): Adds a salty, nutty finish once plated.
Chopped fresh parsley for serving (optional): Gives a pop of color and freshness on top.
Marinara sauce for serving (optional): Classic dipping sauce that beautifully complements the crispy ravioli.

Directions

Step 1: In a shallow bowl, whisk together the milk and eggs until fully combined. In a separate shallow bowl, mix the Italian bread crumbs, chopped parsley, oregano, garlic powder, and onion powder thoroughly.

Step 2: Take each frozen cheese ravioli and dip it first into the egg and milk mixture, coating it completely. Then immediately transfer it to the breadcrumb mixture, making sure to press the crumbs onto both sides so they are evenly covered.

Step 3: Lay the breaded ravioli out in a single layer on a baking sheet lined with parchment paper. Pop the tray into the freezer for 30 minutes. This step helps the coating set and prevents them from falling apart when frying.

Step 4: While the ravioli freeze, heat at least 2 inches of vegetable oil in a large pot or deep skillet to 350 degrees Fahrenheit. Use a thermometer for accurate temperature—this is the sweet spot for crispiness without greasiness.

Step 5: Carefully remove the ravioli from the freezer, and working in small batches, fry them for 3 to 4 minutes or until they turn golden brown and crisp. Avoid overcrowding the pot, as this can lower the oil temperature and affect the texture.

Step 6: Use a slotted spoon to transfer the fried ravioli to a plate lined with paper towels to drain excess oil. Immediately sprinkle with salt and freshly ground pepper to enhance their flavor.

Step 7: Serve the toasted ravioli hot, accompanied by grated Parmesan cheese, extra fresh parsley, and your favorite marinara sauce for dipping.

Servings and Timing

This Toasted Ravioli Recipe makes about 4 generous servings, perfect for sharing as an appetizer or snack. Prep time is approximately 10 minutes, mostly for mixing and breading. Freezing the ravioli takes 30 minutes, which is crucial for the perfect crispy texture. Frying itself is quick, around 3 to 4 minutes per batch, so total cook time is about 15 minutes depending on your batch size. Overall, you’re looking at around 45 minutes from start to finish, including freezing, which is totally doable for a special treat or party appetizer.

How to Serve This Toasted Ravioli Recipe

A white plate holds nine crunchy golden-brown fried ravioli pieces with a rough, crispy texture. Each ravioli is square and sprinkled with small green herb bits and white cheese shreds. On the top right of the plate, there is a small white bowl filled with thick red marinara sauce that looks smooth with soft tomato chunks. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving toasted ravioli piping hot right out of the fryer because the crispy exterior and creamy inside tastes at their absolute best. Pairing these with a warm marinara sauce is classic, but I’ve also enjoyed them with a garlicky aioli or even a tangy pesto dip for a twist. Garnishing with fresh parsley and a sprinkle of Parmesan cheese makes the presentation pop with color and adds an extra burst of flavor that always impresses guests.

For sides, consider a light arugula salad with lemon vinaigrette or some roasted vegetables to balance out the richness of the toasted ravioli. They are always a hit at parties because they’re so easy to eat finger-food style; I like to arrange them on a platter with small bowls of dipping sauces for guests to mix and match. Serving these alongside a chilled glass of red wine, like a Chianti, or even sparkling water with fresh lemon perfectly complements the herbs and crispy texture.

This recipe is wonderful for many occasions — from casual family dinners and holidays to game day snacks or even a fun appetizer at a weekend gathering. I recommend serving them warm, as they tend to lose some crispiness if cooled too much. Portion-wise, about 5-6 ravioli per person is just right when served as an appetizer, and they’re so satisfying that everyone will be asking for seconds!

Variations

One of the things I enjoy most about this Toasted Ravioli Recipe is how easy it is to adapt. If you want to switch things up, you can substitute the cheese ravioli with meat-filled or vegetable-filled ravioli for a flavor twist. Using different herbs like basil or thyme can add fresh new layers of flavor depending on your mood.

If you need a gluten-free option, simply swap the Italian breadcrumbs for gluten-free breadcrumbs and ensure your ravioli are gluten-free too. For a vegan take, try using dairy-free ravioli and replace the eggs and milk with a plant-based alternative like almond milk mixed with a little flour or aquafaba to help the coating stick. The flavors remain just as delicious with these tweaks.

I’ve also experimented with baking the breaded ravioli for a lighter version—just spray them with cooking spray and bake in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes until golden and crispy. While frying gives the most authentic texture, baking is a fantastic option when you want less oil without sacrificing crunch.

Storage and Reheating

Storing Leftovers

If you have any leftover toasted ravioli, let them cool completely before storing to keep their texture intact. I like to place them in an airtight container lined with a paper towel to absorb excess moisture, layering them gently if needed. Stored this way in the refrigerator, they keep well for up to 2 days. Just remember they are best enjoyed fresh for that perfect crunch.

Freezing

You can freeze the breaded ravioli before frying, which is a huge time-saver for quick snacks later on. After coating them, place them on a parchment-lined tray and freeze until solid, then transfer to a sealed freezer bag. These will keep well frozen for up to 3 months. When you’re ready to enjoy, fry them straight from the freezer—no need to thaw—to maintain the crispy exterior.

Reheating

To bring leftover toasted ravioli back to life, avoid the microwave as it tends to make the coating soggy. Instead, reheat them in a single layer on a baking sheet in a 350-degree Fahrenheit oven for about 5-7 minutes. This restores the crunch without drying out the filling. Alternatively, popping them briefly in a hot skillet with a little oil works wonders to refresh the crisp.

FAQs

Can I use fresh ravioli instead of frozen for this recipe?

Fresh ravioli can be used, but because they are softer, I highly recommend freezing them after breading for at least 30 minutes before frying. This step helps firm them up and prevents the coating from slipping off or the ravioli from bursting during frying.

What oil is best for frying toasted ravioli?

Vegetable oil is a great choice because it has a neutral flavor and a high smoke point, which is necessary for frying at 350 degrees Fahrenheit. You could also use canola or peanut oil with similar results. These oils help achieve the perfect golden crisp without overpowering the flavor.

How do I know when the oil is the right temperature?

The best way is to use a kitchen thermometer to maintain the oil at 350°F. If you don’t have one, test by dropping a small piece of bread or breadcrumb into the oil; it should sizzle and turn golden brown within about a minute. Too hot will brown the coating too fast; too cool will make it greasy.

Can I make this recipe ahead of time?

Absolutely! You can bread and freeze the ravioli well in advance, which makes quick frying on the day you want to serve a breeze. Just keep them sealed in the freezer until you’re ready. Finished toasted ravioli are best eaten fresh but can be reheated carefully as described.

What dipping sauces pair well with toasted ravioli?

Classic marinara sauce is the traditional and my personal favorite, but I also love pairing these with garlic aioli, spicy arrabbiata sauce, or even a creamy basil pesto. Offering a variety can make your appetizer platter even more exciting and tailored to your guests’ preferences.

Conclusion

I hope you’ll give this Toasted Ravioli Recipe a try soon because it’s one of those irresistible dishes that always brings joy to the table. It’s easy to make, full of comforting Italian flavors, and a guaranteed crowd-pleaser whether you’re feeding family or friends. Once you taste that perfect crispy crust paired with cheesy filling and fresh herbs, I’m certain it will become one of your favorite go-to recipes too!