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!

crispy ravioli in a green enameled pan.

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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.

4 toasted ravioli on a gray plate, one is dipped in tomato sauce.
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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!

Is toasted ravioli the same as fried ravioli?

Yep! They’re just like regular ravioli, but deep-fried. This tasty app was invented in St. Louis.

Why is toasted ravioli a St. Louis thing?

The story goes that a chef at Mama Campisi’s in St. Louis dropped a ravioli in a fryer and ended up with this fried ravioli… the rest is history! It was too good not to keep making, and I for one am very grateful for this accidental dish.

Does ravioli need to be boiled before frying?

Nope! If you’re using frozen ravioli like I did, you’ll want to thaw them first, but don’t boil them. This will make them turn out soggy and overcooked.

a hand dipping a fried ravioli into marinara sauce.

More Cheesy Fried Appetizers To Try

5-Star Review

“I just discovered your site yesterday and I made this recipe today. They were delicious and filling! I ate 6, my 3 year old daughter ate 4, and my friend ate 4. I’m just sorry I can’t eat more!” -Janne Lynch

Recipe Card

Toasted Ravioli (Fried Ravioli Recipe)

4.73 from 18 votes
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 6
Author: Becky Hardin
a bowl of toasted ravioli
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 

  • 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

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.

Video

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.

oil in a frying pan with a temperature probe and text that reads "325 degrees fahrenheit".

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.

two forks holding a wet ravioli above an egg and milk mixture in a bowl next to a bowl of breadcrumbs.

Coat the Ravioli: Dredge the ravioli in the breadcrumbs.

a hand dipping a ravioli in a bowl of breadcrumbs next to a bowl of egg and milk.

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.

5 ravioli frying in oil.

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.

5 fried ravioli on a wire rack.

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

a hand reaching for a toasted ravioli coated in parmesan cheese on a plate.

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.73 from 18 votes (11 ratings without comment)
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22 Comments
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Linda
Linda
September 17, 2021 1:46 pm

1 cup of milk for 2 eggs?!? I don’t think so.

Becky Hardin
Becky Hardin
September 22, 2021 10:15 am
Reply to  Linda

Modify to your liking!

karen
karen
December 16, 2020 10:34 am

I’ve made these a bunch of times. This time the raviolis puffed up a lot. Can you think of any reason? Also I find it hard to maintain the temperature and have a wait in between each batch to get up to temperature again (making it a lot longer process). Thoughts? Thanks.

Becky Hardin
Becky Hardin
February 5, 2020 4:02 pm

I think most refer to any deep fried ravioli as STL style, since most places do not serve them this way :)

Susan Nelson
Susan Nelson
December 16, 2019 4:17 am

Do you thaw frozen ravioli before frying them

Becky Hardin
Becky Hardin
December 17, 2019 3:24 pm
Reply to  Susan Nelson

Yes!

Janne Lynch
Janne Lynch
July 27, 2019 8:21 pm

I just discovered your site yesterday and I made this recipe today. They were delicious and filling! I ate 6, my 3 year old daughter ate 4, and my friend ate 4. I’m just sorry I can’t eat more!5 stars

Becky Hardin
Becky Hardin
July 29, 2019 3:14 pm
Reply to  Janne Lynch

Time to make another batch!

Kimberly
Kimberly
December 30, 2018 8:47 pm

What a totally awesome idea, how have I never thought of this?? YUM!5 stars

Erin
Erin
December 30, 2018 8:25 pm

I think I’d try these in my air fryer.

Courtney O'Dell
Courtney O'Dell
December 30, 2018 9:56 am

This recipe was so much easier than I thought it would be – and so delicious!5 stars

Sabrina
Sabrina
December 29, 2018 10:53 pm

The crispy toasted breading on this looks perfect! Such a party must have!5 stars

Kara
Kara
December 29, 2018 5:40 pm

This looks like a perfect appetizer for New Year’s Eve. My boys would love it!!5 stars