Toasted Ravioli

Toasted Ravioli is a classic St. Louis appetizer that deserves worldwide recognition. These deep-fried ravioli are crispy, flavorful, and absolutely addicting! This fried ravioli recipe is perfect for parties, pre-dinner apps, or pretty much any occasion. Just dip them in marinara sauce and enjoy!

Why We Love This Fried Ravioli Recipe

If you’re from St. Louis, then you already know about this one. But for everyone else in the world, it may be totally new to you. Imagine ravioli stuffed with cheese or beef, deep fried in breadcrumbs, and then dipped in marinara sauce. It’s crispy and crunchy, super savory and cheesy, hot and fresh. It’s everything you could want in an appetizer!

These deep-fried ravioli are perfect for parties– Just grab, dip, and pop in your mouth! They’ll fly off the plate, so make plenty.

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How to Store and Reheat 

Store leftover toasted ravioli in an airtight container in the refrigerator for up to 4 days. To reheat, place the ravioli in a single layer on a rimmed baking sheet, and bake for 10-15 minutes at 375°F. Reheating in the oven is always best so that you don’t get soggy ravioli. Nobody likes that!!

How to Freeze 

You can freeze toasted ravioli after they’ve been deep fried. Make sure they cool completely before storing them. Place them in a freezer-safe container and freeze for up to 2-3 months.

Serving Suggestions

Toasted ravioli is good on its own, but the dipping sauce is what really makes it amazing. Classic marinara sauce is a must if you’re going to serve these, but you can give people some other options as well. Using honey mustard and ranch are simple dipping sauce options, and something cheesy will really add an addicting twist. If you want your sauce a little chunkier, try this Crockpot Spaghetti Sauce!

More Cheesy Fried Appetizers To Try

• Fried Taco Pizza Pockets
• Fried Mashed Potato Balls
• Fried Goat Cheese Balls
• Arancini Balls
• Taquitos
• Fried Blue Cheese Stuffed Olives
• Fried Mozzarella Sticks

Recipe Card

Toasted Ravioli (Fried Ravioli Recipe)

4.73 from 18 votes

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Servings: 6

Author: Becky Hardin

Print Rate Pin

Toasted Ravioli is one of the most delicious (and most addicting) appetizers. This deep-fried ravioli recipe will impress anyone and everyone!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ Canola oil for frying
• ▢ 2 large eggs lightly beaten
• ▢ 1 cup milk
• ▢ 1 cup Italian seasoned breadcrumbs
• ▢ 1 cup Panko breadcrumbs
• ▢ 16 ounces cheese ravioli thawed if frozen (1 package)
• ▢ ¼ cup freshly grated Parmesan cheese

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Instructions 

• Stack three paper towels near the work station and place a wire rack over the paper towels. (This is where the fried ravioli will drain.)
• In a deep frying pan, heat 2 inches of oil over medium heat until a deep-fry thermometer reaches 325°F.
  Canola oil
• While the oil heats, whisk the eggs and milk together in a shallow bowl.
  2 large eggs, 1 cup milk
• In a different bowl, mix together the Italian seasoned and the Panko breadcrumbs.
  1 cup Italian seasoned breadcrumbs, 1 cup Panko breadcrumbs
• Dip the ravioli in the milk/egg mixture to coat completely and allow excess milk/egg to drip off.
  16 ounces cheese ravioli
• Dredge the ravioli in the breadcrumbs.
• Fry just 3-5 ravioli at a time, depending on the size of your pan. Cook the ravioli for 1-3 minutes, or until crispy and golden brown. Stir and flip often with a wooden spoon or cooking spider.
• Transfer the cooked ravioli to the prepared wire rack and sprinkle each with grated Parmesan.
  ¼ cup freshly grated Parmesan cheese
• Repeat until all ravioli are cooked.
• Serve with marinara, honey mustard or your favorite dipping sauce.

Becky’s Tips

Yield: This recipe makes approx. 30 ravioli. A serving is 5 ravioli.

• Do not boil or cook the ravioli in any way before dredging them.
• The cooked ravioli can be frozen. To reheat the ravioli when ready to eat, heat the oven to 375°F and cook, on a rimmed baking sheet, 10-15 minutes or until sizzling and hot.

Storage: Store toasted ravioli in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Serving: 5ravioliCalories: 516kcalCarbohydrates: 55gProtein: 20gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 112mgSodium: 919mgPotassium: 157mgFiber: 4gSugar: 5gVitamin A: 231IUVitamin C: 1mgCalcium: 166mgIron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Toasted Ravioli Step by Step

Heat the Oil: Stack three paper towels near your work station and place a wire rack over the paper towels. (This is where the fried ravioli will drain.) In a deep frying pan, heat 2 inches of canola oil over medium heat until a deep-fry thermometer reaches 325°F.

Dip the Ravioli: While the oil heats, whisk 2 large eggs and 1 cup of milk together in a shallow bowl. In a different bowl, mix together 1 cup of Italian seasoned breadcrumbs and 1 cup of Panko breadcrumbs. Dip 16 ounces of cheese ravioli in the milk/egg mixture to coat completely and allow excess milk/egg to drip off.

Coat the Ravioli: Dredge the ravioli in the breadcrumbs.

Fry the Ravioli: Fry just 3-5 ravioli at a time, depending on the size of your pan. Cook the ravioli for 1-3 minutes, or until crispy and golden brown. Stir and flip often with a wooden spoon or cooking spider.

Sprinkle with Cheese: Transfer the cooked ravioli to the prepared wire rack and sprinkle them with ¼ cup of freshly grated Parmesan cheese. Repeat until all ravioli are cooked.

Serve the Ravioli: Serve with marinara, honey mustard, or your favorite dipping sauce.