Toasted Ravioli (Fried Ravioli Recipe)

Course: Appetizer

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 516kcal

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.

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.

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.