This Toasted Ravioli is a super simple and easy to make appetizer. Plus it makes a large batch perfect for feeding a crowd!
**Post, pictures, and recipe updated January 2018**
I have one last appetizer to share with all of you before the big game this weekend. I wanted to share this toasted ravioli with you last week but I was super behind on other projects and we had a birthday! My first grader turned 7! It’s so hard to believe she is that old already! I also can’t believe that my oldest will be turning 11 next month! Somebody slow things down!
Anyway, I dug this toasted ravioli up from the archives because it needed a total makeover. Some of my earlier recipes I would just post because it was something we liked and I wanted to remember them. Honestly, that’s why this whole blog got started. I wanted an online catalog of everything I made.
But now things have changed and I owe a huge THANKS to all of you!
Now, this little blog of mine is becoming more than just a little online catalog for myself so I want to go back through the archives and make sure the recipes are in tip-top shape. And as I said this toasted ravioli was one of them.
I found that quality does matter when it came to this recipe. The cheap frozen ravioli just doesn’t cut it and I strongly recommend buying the refrigerated. I liked the Four Cheese Buitoni Ravioli the best as it provided some much needed flavor to an otherwise bland recipe. I also added a few extra spices just to make sure. 🙂
About this Toasted Ravioli:
- This is a super quick and easy appetizer to make. Plus it makes a large amount which is perfect for feeding a large crowd.
- Since this recipe does move fast I STRONGLY recommend coating all of the ravioli before you start frying. It is too hard to coat while you are trying to fry. Trust me!
- Keep the already fried ravioli warm in the oven set at 175 degrees F.
- These would be great served in this Make Your Own Bruschetta Bar, or with these Pepperoni Pizza Sliders, and this Vegetable Tray.
This Toasted Ravioli recipe is super simple and easy to make! Plus, it makes a large batch perfect for feeding a large crowd.
- 1 (20 oz)(567g) package refrigerated cheese ravioli
- 2 large eggs
- 2-3 tablespoons milk
- 1/4 cup (30g) all purpose flour
- 1 cup (120g) Italian seasoned breadcrumbs
- 1/3 cup (40g) grated Parmesan cheese (the kind in the green can)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt and pepper to taste
- oil for frying
- favorite jarred pasta sauce
In a shallow dish whisk together the eggs and milk; set aside.
In a separate shallow dish add flour; set aside.
In another shallow dish combine the breadcrumbs, cheese, garlic powder, oregano, basil, salt and pepper.
Pour about 3 inches of oil in a large saucepan and heat to 350 degrees F or heat over medium low to low heat.
Dip ravioli in the flour, then egg wash, then coat in breadcrumbs. Repeat until all ravioli are coated. Fry ravioli in preheated oil a few at a time until golden brown. Drain on paper towels and keep warm in a preheated oven set at 175 degrees F. Serve with warmed pasta sauce.
- I stongly suggest using the refrigerated ravioli ( I really like Buitoni four cheese).
- However, you can use frozen. You can use them frozen or thawed in this recipe.