Crispy, savory bites of your favorite ravioli are crunchy on the outside and warm and creamy on the inside. Serve with marinara for a crowd-pleasing appetizer or a simple light weeknight meal at home.
While we often serve our favorite pasta recipes for dinner, this toasted ravioli makes the best quick and easy appetizer with a bowl of warmed marinara served on the side. Toasted ravioli, aka fried ravioli, turns your favorite fresh ravioli into a crispy, cheesy finger food you’ll be looking for an excuse to make.
This recipe is incredibly versatile as you can use any type of ravioli you’d like, from cheese to mushroom-stuffed or more decadent seafood or sausage-stuffed pasta. You can even make your own for this recipe by making your own pasta dough and cheesy herb ricotta stuffed ravioli. But if you’re short on time, this recipe is just as good with a quality store-bought fresh ravioli, taking less than 25 minutes from start to finish. And if you’re looking for an alternative to frying your ravioli in oil, you can also air-fry or bake them for a little lighter (and less messy) version.
Where Does Toasted Ravioli Come From?
Legend has it that toasted ravioli originated in the Italian-American neighborhood of The Hill in St. Louis, Missouri, in the 1940s. As two area restaurants claim origination, the exact inventor is up for debate. One story goes that a chef, not well versed in English, was told to “drop some ravioli” and tossed them in a pan of hot oil instead of hot water.
Whoever and however they were made, we’re just happy to enjoy them.
How to Make Toasted Ravioli
Ingredients
Process
- Fill a large skillet with tall sides with 2 inches of oil and heat to 350˚F.
- In a small, shallow dish, combine panko, grated Parmesan, and Italian seasoning. Stir together and set aside.
- Dip each ravioli in the beaten eggs, allowing any excess to drip off, followed by the panko mixture(making sure the entire ravioli is covered).
- Transfer all coated ravioli to a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
- Carefully drop a few ravioli into the hot oil and fry for about 4 minutes or until golden brown, flipping halfway through if needed.
- Transfer ravioli to a paper towel-lined plate (or a baking sheet lined with a cooling rack) and lightly season with salt.
- Fry the remaining ravioli in batches until all have been made. Transfer the finished ravioli to a platter and top it with grated Parmesan. Serve with marinara on the side for dipping.
Air Fryer and Baking Instructions
To air fry or bake your toasted ravioli, prepare the ravioli through step 4, then choose your method of cooking below.
Air Fryer
Preheat the air fryer to 350˚F. Place the prepared ravioli in a single layer in the air fryer basket, lightly spraying with olive oil, and air fry for 6 minutes or until toasted.
Oven Baked
Preheat the oven to 400˚F and prepare a baking sheet with parchment paper. Place the ravioli on the baking sheet and spray the tops lightly with olive oil. Bake for 15 minutes, flipping half way through, until the ravioli is lightly browned and toasted.
Make Ahead and Freezing Instructions
You can easily prepare a double or even triple batch of these toasted ravioli and freeze them for a quick and easy appetizer or light meal.
Make Ahead/Freezing
Prepare your ravioli all the way through, then lay the prepared ravioli out on a parchment-lined baking sheet and freeze for 1-2 hours or until mostly frozen. Add them to a freezer-safe bag or container and store them in the freezer for up to 3 months.
Heating From Frozen
Reheat the toasted ravioli straight from frozen by laying the ravioli out in a single layer on a prepared baking sheet in an oven that’s been preheated to 400˚F. Bake them for 15 minutes, flipping halfway through, or until the inside is warm and the outside is toasted.
Preferred Ravioli Brands to Use
- Rana (our favorite ravioli to use!)
- Buitoni
- Capello’s
- Kite Hill
More Delicious Appetizer Recipes You Will Love!
Hungry for more?
Subscribe to never miss a recipe.
Toasted Ravioli
Crispy, savory bites of your favorite ravioli are crunchy on the outside and warm and creamy on the inside. Serve with marinara for a crowd-pleasing appetizer or a simple light weeknight meal at home.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings:
INGREDIENTS
INSTRUCTIONS
Fill a large skillet with tall sides with 2 inches of oil and heat to 350˚F.
In a small, shallow dish combine panko, grated Parmesan and Italian seasoning. Stir together and set aside.
Dip each ravioli in the beaten eggs, allowing any excess to drip off, followed by the panko mixture(making sure the entire ravioli is covered).
Transfer all coated ravioli to a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
Carefully drop a few ravioli into the hot oil and fry for about 4 minutes or until golden brown, flipping halfway through if needed.
Transfer ravioli to a paper towel lined plate (or a baking sheeted lined with a cooling rack) and lightly season with salt.
Fry remaining ravioli, in batches, until all have been made. Transfer finished ravioli to a platter and top with grated Parmesan. Serve with marinara on the side for dipping.
NOTES
Calories: 780kcal Carbohydrates: 83g Protein: 31g Fat: 36g Saturated Fat: 10g Polyunsaturated Fat: 7g Monounsaturated Fat: 4g Trans Fat: 0.1g Cholesterol: 154mg Sodium: 1326mg Potassium: 75mg Fiber: 6g Sugar: 4g Vitamin A: 165IU Vitamin C: 0.02mg Calcium: 157mg Iron: 19mg
CUISINE: American
KEYWORD: easy appetizer
COURSE: Appetizer, Snack
