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
Scale
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
