If you’re craving an appetizer that’s crispy, cheesy, and just downright addicting, you’ve got to try my Crispy Toasted Ravioli with Marinara Recipe. This St. Louis classic has become one of my family’s all-time favorite snacks, and once you taste that crunchy exterior paired with warm marinara, you’ll be hooked too. Whether you’re firing this up for a casual night in or serving it at your next party, it’s always a crowd-pleaser—and I’m excited to share all my tips to get it just right.
Why You’ll Love This Recipe
- Crisp Perfection Every Time: The double coating and frying technique ensure a golden, crunchy crust that never disappoints.
- Simple Ingredients, Big Flavor: Using basic pantry staples like seasoned breadcrumbs and Parmesan really amps up the taste effortlessly.
- Versatile and Crowd-Ready: Whether you’re feeding kids, friends, or a family gathering, these bite-sized delights vanish fast.
- Perfectly Paired Marinara: The warm, tangy dipping sauce adds that classic Italian touch you’ll find yourself craving again and again.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and you’ll find that these simple components come together beautifully to create those irresistible crispy pockets of flavor. Plus, I’ve included some shopping tips so you’ll know exactly what to look for.
- Milk: Adds moisture to the egg wash—use whatever kind you have on hand, whole milk or 2% works great.
- Eggs: Acts as the binder for the breadcrumb coating, making sure it sticks perfectly.
- Italian seasoned breadcrumbs: The key to flavor-packed crunch—if you can’t find these, make your own with regular breadcrumbs and a few dried herbs.
- Salt: Enhances the overall taste and balances the seasoning in the breadcrumb mix.
- Refrigerated or frozen ravioli: Beef or cheese ravioli both work wonderfully; I like frozen because it firms up for easier frying.
- Vegetable oil: Use something with a high smoke point for frying—this ensures crispy, non-greasy results.
- Parmesan cheese: Freshly grated Parmesan adds that beautiful salty bite and helps with browning during frying.
- Warm marinara sauce: For dipping—homemade or store-bought, either way, it’s a must-have.
Variations
I love how this recipe lends itself to customization—don’t hesitate to adjust it your way to suit what you have or dietary preferences. I’ve tried a few spins over the years, and it’s fun to switch it up!
- Air Fryer Version: When I’m short on time or want less oil, I air fry the ravioli. It keeps that crispy texture and saves on the mess, and honestly, it still tastes amazing.
- Baked Crispy Ravioli: Feeling indulgent but want to keep it lighter? Baking them gives a great crunch without deep-frying, perfect for a midweek snack.
- Different Fillings: I’ve tried spinach and cheese ravioli, and my family went crazy for that green twist—experiment with what you love!
How to Make Crispy Toasted Ravioli with Marinara Recipe
Step 1: Freeze the Ravioli for Better Frying
Start by freezing your ravioli for about an hour if they’re not already frozen. This tip is a game changer! Frozen ravioli hold their shape better when frying and absorb less oil, leaving you with that perfect golden crust instead of a soggy mess.
Step 2: Prepare the Egg Wash and Breadcrumb Mixture
Whisk together the milk and eggs in a small bowl until smooth—this will be your egg wash to help those breadcrumbs stick like a charm. Next, combine the Italian seasoned breadcrumbs, salt, and freshly grated Parmesan cheese in a large ziplock bag. Give it a good shake to mix everything evenly. I always find that tossing the seasonings right in the bag saves time and cleanup.
Step 3: Bread the Ravioli
Dip each frozen ravioli into the egg wash, letting the excess drip back into the bowl, then place a few in the breadcrumb bag. Shake it well to coat every nook and cranny with that delicious crust. I find working in batches helps make sure everything is evenly coated without becoming soggy.
Step 4: Heat the Oil and Fry the Ravioli
Pour about 2 inches of vegetable oil into a heavy pot and warm it over medium heat. To know when it’s hot enough, drop a tiny sprinkle of breadcrumbs in—if they sizzle and turn golden quickly, you’re good to go. Fry only a few ravioli at a time for about 1 minute on each side until they’re beautifully golden and crisp. Remove with a slotted spoon and drain on paper towels to keep that crunch intact.
Step 5: Serve with Parmesan and Marinara
Sprinkle your toasted ravioli generously with freshly grated Parmesan cheese while they’re still hot, then serve immediately with warm marinara sauce on the side for dipping. I promise, no matter how many times I make these, the dipping moment never loses its magic.
Pro Tips for Making Crispy Toasted Ravioli with Marinara Recipe
- Freeze First: Freezing ravioli before frying keeps them firm and prevents the filling from leaking.
- Don’t Crowd the Pot: Fry in small batches to keep oil temperature steady and ensure even crisping.
- Use Fresh Parmesan: Grating it yourself adds flavor and helps the coating crisp to perfection.
- Test Oil Temperature: Make sure your oil is hot enough by testing with breadcrumbs, so you avoid greasy ravioli.
How to Serve Crispy Toasted Ravioli with Marinara Recipe
Garnishes
I love tossing a little fresh chopped parsley on top to add some color and a hint of freshness. Sometimes I even sprinkle a pinch of red pepper flakes for a subtle spicy kick. These simple touches make a big difference when serving and impress guests!
Side Dishes
Pair your toasted ravioli with something light and crunchy like a mixed green salad or roasted veggies. Garlic bread or a crisp Caesar salad usually round out the meal nicely at my house.
Creative Ways to Present
For parties, I like serving the ravioli skewered on bamboo picks alongside a ramekin of marinara—that way guests can grab them easily. Another idea I’ve tried is making a “toasted ravioli tower” by stacking layers on a pretty platter for a fun centerpiece appetizer.
Make Ahead and Storage
Storing Leftovers
After frying, let any leftover toasted ravioli cool completely, then transfer them to an airtight container lined with paper towels. I find they keep their texture best stored this way in the fridge for up to 2 days.
Freezing
I’ve frozen both the breaded but unfried ravioli and the cooked ones—though I prefer freezing them before frying for best texture. Just freeze them spread out on a baking sheet first, then transfer to a ziplock bag for up to 2 months. When ready, fry from frozen!
Reheating
To reheat and keep that crunch, pop leftover toasted ravioli in a 375°F oven for 10-15 minutes or use the air fryer at 350°F for 3-5 minutes. Avoid microwaving if you can, as it tends to make them soggy.
FAQs
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Can I use fresh ravioli instead of frozen for this Crispy Toasted Ravioli with Marinara Recipe?
You can, but I highly recommend freezing fresh ravioli for at least an hour before coating and frying. Freezing firms them up, preventing filling from leaking out and ensuring a crispier exterior.
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Is there a way to make this recipe healthier?
Absolutely! You can bake or air fry the breaded ravioli instead of deep-frying to reduce oil use. Both methods still deliver a satisfying crunch without the added fat.
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What type of marinara sauce works best with toasted ravioli?
Any marinara sauce you love will do! I often use a simple homemade marinara with garlic and fresh basil, but store-bought sauces work well too. Just make sure it’s warm and flavorful to complement the crunchy ravioli.
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Can I use gluten-free breadcrumbs?
Yes! Gluten-free or panko breadcrumbs can be used as a substitute, though texture may vary slightly. Just be sure to use seasoned breadcrumbs or add Italian herbs for that classic flavor.
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How do I know when the oil is hot enough for frying?
Drop a tiny pinch of breadcrumbs or a small piece of ravioli dough into the oil; if it sizzles immediately and turns golden within seconds, your oil is ready. If it browns too fast or smokes, adjust the heat accordingly.
Final Thoughts
This Crispy Toasted Ravioli with Marinara Recipe holds a special place in my heart—it’s the perfect blend of comfort food that feels both fancy and fun. I remember first trying it at a family gathering and instantly falling in love with the playful crunch and cheesy filling. Trust me, once you make it, you’ll want to keep this recipe in your rotation forever. So grab some ravioli, warm up that marinara, and let’s get cooking—your taste buds are in for a treat!
Print
Crispy Toasted Ravioli with Marinara Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
Description
Toasted Ravioli is a delightful appetizer featuring breaded and fried ravioli, crisp on the outside and tender inside, traditionally served with warm marinara sauce for dipping. This recipe uses either beef or cheese ravioli, coated in an egg and milk mixture, then Italian-seasoned breadcrumbs, and fried until golden brown. It’s a perfect party snack or starter with customizable cooking options like air frying or baking for a lighter version.
Ingredients
Egg Wash
- 3 tablespoons milk
- 2 eggs
Breadcrumb Coating
- 1 cup Italian seasoned breadcrumbs*
- ¾ teaspoon salt
- ⅓ cup freshly grated Parmesan cheese
Main Ingredient
- 20 ounce package refrigerated or frozen ravioli (beef or cheese)
For Frying
- 3-4 cups vegetable oil
For Serving
- Warm marinara sauce, for dipping
Instructions
- Freeze Ravioli: If your ravioli are not frozen, place them in the freezer for 1 hour before starting. This helps the coating adhere better and keeps the filling from leaking during frying.
- Prepare Egg Mixture: In a small bowl, whisk together the milk and eggs until completely smooth and combined.
- Mix Breadcrumbs: In a large ziplock bag, add the Italian seasoned breadcrumbs, salt, and freshly grated Parmesan cheese. Shake the bag to evenly distribute the seasoning.
- Coat Ravioli: Dip the frozen ravioli into the egg mixture, ensuring each piece is fully coated, then place them into the ziplock bag with the breadcrumb mixture. Seal the bag and shake well to coat all ravioli evenly.
- Heat Oil: Pour vegetable oil into a heavy pot to a depth of about 2 inches. Heat over medium flame. Test readiness by dropping a pinch of breadcrumbs into the oil; if they sizzle and turn golden quickly, the oil is at the right temperature.
- Fry Ravioli: Fry the coated ravioli in small batches to avoid crowding, about 1 minute per side or until they turn golden brown. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
- Serve: Sprinkle extra grated Parmesan cheese over the hot toasted ravioli and serve immediately with warm marinara sauce for dipping.
Notes
- Ravioli: Traditional toasted ravioli from Saint Louis often uses ground beef filling, but any flavor, including cheese, works well.
- Breadcrumbs: If using plain breadcrumbs, add 1 teaspoon Italian seasoning, ½ teaspoon onion powder, and 1 teaspoon garlic powder to mimic Italian seasoned breadcrumbs.
- Air Fryer Option: Cook in 2-3 batches. Preheat air fryer to 400°F. Spray the air fryer basket with cooking spray, arrange ravioli in a single layer, spray tops with cooking spray, and air fry for 3 minutes.
- Baking Option: Use refrigerated or thawed ravioli. Line a baking sheet with foil and spray lightly with cooking spray. Arrange coated ravioli on the sheet, spray tops with cooking spray, and bake at 400°F for 10–20 minutes until toasted.
- Reheating: Oven – bake at 375°F for 10-15 minutes. Air fryer – fry at 350°F for 3-5 minutes until warmed through.
Nutrition
- Serving Size: 4 pieces (approximately 100g)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 40 mg
