This Toasted Ravioli Recipe is a super simple appetizer. Fried ravioli has a gooey cheese center, crispy breading, and a touch of garlic and parmesan cheese.
**Post, pictures, and content updated 3/2022**
Toasted Ravioli Recipe
Whether you are inviting friends over to watch the big game or are hosting a bridal shower, fried ravioli is a must. It’s a huge crowd pleaser and it’s so simple.
If you’ve been to a fancy Italian restaurant and tried the breaded ravioli you already know what the fuss is about. YUM!!!
Why You’ll Love Fried Cheese Ravioli
- Crowds love this fried ravioli recipe
- Only takes 15 minutes from start to finish
- Kids and adults will devour it
- Can be served as an elegant dish or for a fun event
- Uses common ingredients
How To Make This Toasted Ravioli Recipe
Step 1: Prepare the breading
Combine the eggs and milk in a shallow dish, set aside. Add flour in another shallow dish. Combine the breadcrumbs, garlic powder, cheese, basil, salt, and pepper in a third dish.
Step 2: Heat the oil
Pour oil in a large saucepan and heat to 350 degrees over medium low heat.
Step 3: Bread
Dip the ravioli into the flour, then egg wash, followed by the breadcrumbs. Repeat the process until all of the ravioli is coated.
Step 4: Fry and serve
Add the ravioli to the hot oil and fry until it’s golden brown. Remove from the skillet and place on a paper towel lined dish. Place in the warmed oven until you are ready to serve. Enjoy!
- Quality matters! When using cheap frozen ravioli the results just aren’t that great. Stick with refrigerated ravioli for best results.
- Makes a big batch. You’ll have enough fried cheese ravioli for about 12 servings. You can also double it if you are feeding a large crowd.
- Add breading first. 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!
Do I have to boil the ravioli before frying?
Nope, it’s not necessary to boil it. The ravioli will cook quickly as it fries. Just be sure to use refrigerated, not frozen ravioli.
Can you freeze toasted ravioli?
Yes, you can freeze this toasted ravioli recipe! After it’s done cooking, let it cool down all the way. For best results, layer the ravioli on a sheet pan and freeze for 2 hours. After it’s frozen, remove it from the pan and place it in a freezer safe bag or container. This will prevent it from sticking.
Can I make this fried ravioli recipe in the air fryer?
Yep! Place the breaded ravioli on the air fryer and use a pastry brush to lightly coat it in oil. Cook for 8-10 minutes at 375 degrees or until it’s golden brown.
What sauce goes with fried cheese ravioli?
Jarred pasta or marinara sauce tastes great with this fried ravioli recipe. You could also dip it ranch dressing or alfredo sauce.
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
- ¼ cup (30g) all purpose flour
- 1 cup (120g) Italian seasoned breadcrumbs
- ⅓ cup (40g) grated Parmesan cheese (the kind in the green can)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ 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.