Description
Toasted Ravioli is a delicious snack or appetizer featuring cheese-stuffed ravioli coated in seasoned bread crumbs, then fried to golden perfection. Crispy on the outside and melty on the inside, these bites are served with marinara sauce for dipping, making them a crowd-pleasing favorite.
Ingredients
Main 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
For Serving
- Parmesan cheese (optional)
- Chopped fresh parsley (optional)
- Marinara sauce (optional)
Instructions
- Prepare the egg wash and breadcrumb mixture: In a shallow bowl, whisk together the milk and eggs until well combined. In a separate shallow bowl, mix the Italian bread crumbs with chopped parsley, chopped oregano, garlic powder, and onion powder.
- Coat the ravioli: Dip each frozen cheese ravioli first into the egg wash ensuring it is fully coated, then dredge it in the breadcrumb mixture, pressing gently to cover both sides thoroughly.
- Freeze the coated ravioli: Arrange the breaded ravioli on a baking sheet lined with parchment paper. Place the tray in the freezer for 30 minutes to help the coating set and prevent them from falling apart during frying.
- Heat the oil: Fill a large, deep pot with at least 2 inches of vegetable oil and heat to 350°F (175°C). Use a thermometer to maintain the correct frying temperature.
- Fry the ravioli: Remove the ravioli from the freezer. Working in small batches, carefully fry them for 3 to 4 minutes or until golden brown and crispy. Avoid crowding the pot to maintain oil temperature.
- Drain and season: Using a slotted spoon, transfer the fried ravioli to a plate lined with paper towels to drain excess oil. Season immediately with salt and pepper to taste.
- Serve: Serve the toasted ravioli hot with optional grated Parmesan cheese, chopped fresh parsley, and marinara sauce for dipping.
Notes
- Freezing the breaded ravioli prior to frying helps the coating stick better and prevents tearing during frying.
- Use a thermometer to maintain oil temperature at 350°F to ensure even frying and prevent sogginess or burning.
- Work in small batches when frying to avoid overcrowding, which can lower oil temperature and lead to greasy ravioli.
- Vegetable oil with a high smoke point, such as canola or peanut oil, works best for frying.
- For a gluten-free version, substitute the bread crumbs with gluten-free breadcrumbs and confirm ravioli is gluten-free.
- Leftover toasted ravioli can be reheated in an air fryer or oven to retain crispiness.
