Warm and crispy, toasted ravioli is the ultimate comfort food. Serve it with marinara sauce, and you've got the perfect addicting appetizer to go along with any meal.
I love the story behind toasted ravioli! The unique dish was "discovered" in St. Louis when a chef accidentally dropped ravioli in a pot of boiling oil instead of water. The happy accident soon started appearing on many menus across The Hill (an Italian-American neighborhood in St. Louis.)
Contrary to what the name says, toasted ravioli is actually deep-fried rather than toasted. It was thought that "toasted" sounded more appealing than "fried."
🥘 Ingredients
- Olive oil, for frying
- Fresh or frozen cheese ravioli - Or you could easily use meat ravioli, it's really up to your preference.
- Italian bread crumbs - I prefer Italian bread crumbs because they include all of the seasonings already. If you opt for plain bread crumbs just make sure to mix in some Italian seasoning.
- All-purpose flour
- Milk
- Eggs
- Parmesan cheese, grated
- Marinara sauce, for dipping
- Fresh parsley, garnish
🔪 Instructions
- Whisk eggs and milk together to create an egg wash. Dip the ravioli into the wash.
2. Coat the ravioli in flour. Return ravioli to the egg wash.
3. Mix together the parmesan cheese and bread crumbs. Coat the ravioli in the mixture.
4. Place breaded ravioli on a baking sheet. Dip ravioli in oil at 300F and cook until ravioli is golden brown.
Hint: When breading the ravioli, I recommend using one hand for dipping the ravioli in the flour/bread crumbs and the other hand for dipping in the egg wash. This prevents the flour/bread crumbs from sticking to your hand.
💭 FAQs
Yes, these are the exact same thing. Fried ravioli is actually called toasted ravioli. When toasted ravioli was "discovered," it was thought that the word "toasted" was more appealing than "fried." Hence the name "toasted ravioli."
Toasted ravioli can be prepared ahead of time by following all of the steps through breading. Breaded ravioli can be stored in the refrigerator for 3-4 hours before frying.
Nope! You can fry it right from frozen. You may need to add an extra minute or two of frying time, as frozen ravioli can take slightly longer to cook than fresh.
🍝 More pasta recipes
Print📋 Recipe
Toasted Ravioli
Warm and crispy, toasted ravioli is the ultimate comfort food. Serve it with marinara sauce, and you've got the perfect addicting appetizer to go along with any meal.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Appetizers
- Cuisine: American
Ingredients
- Oil, for frying
- 20 ounces fresh or frozen cheese or meat ravioli
- 2 cups Italian bread crumbs
- 2 cups all-purpose flour
- ¼ cup milk
- 2 eggs
- ¼ cup grated parmesan cheese
- Marinara sauce for dipping
- Fresh parsley, for garnish
Instructions
- Whisk eggs and milk together in a small bowl. Add flour to one plate and bread crumbs and parmesan cheese to another.
- Dip ravioli in the egg wash, then flour, then back into the egg wash followed by the bread crumbs, turning until the ravioli is evenly coated.
- Heat a half an inch of oil in a frying pan to 300F degrees.
- Place 10-20 pieces of ravioli in the hot oil. Working in batches, fry ravioli for 2 minutes per side or until golden brown.
- Use a strainer spoon to remove ravioli from the oil. Place fried ravioli on a cooling rack with aluminum foil or a baking sheet underneath.
- Top ravioli with fresh parsley and serve with marinara sauce.
Notes
1. Toasted ravioli can be stored in an airtight container in the fridge for up to 5 days.
2. If you need to use plain bread crumbs, mix in 2 tablespoons of Italian seasoning and 1 teaspoon of salt.
Nutrition
- Serving Size: 1
- Calories: 609
- Sugar: 4
- Sodium: 1060
- Fat: 31
- Saturated Fat: 15
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 52
- Fiber: 3
- Protein: 28
- Cholesterol: 134
Keywords: pasta, ravioli, appetizer, cheese, italian
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