If you are unfamiliar with toasted ravioli, they are a popular midwestern appetizer of breaded and fried ravioli dipped in marinara sauce. They are crispy, salty and delicious and can be whipped up using fresh, scratch made or even frozen ravioli.
Let’s get started…
Begin by gathering enough canola oil to fill your skillet with about 2 inches for frying, plus 16 ounces of fresh or frozen ravioli (if you are using frozen ravioli, thaw them first).
You will also need 3 eggs, 1/2 cup of milk, 1 1/2 cups of Italian breadcrumbs, 1/2 cup of grated parmesan, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder and some salt and black pepper.
Whisk the 3 eggs and 1/2 cup of milk in a shallow bowl and season with a pinch of salt and black pepper. Combine 1 1/2 cups of Italian breadcrumbs, 1/2 cup of grated parmesan, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder and a pinch of salt and black pepper in a separate shallow bowl.
Add 2 inches of canola oil into a skillet over medium heat and heat the oil to 350 degrees or hot enough that breadcrumbs will sizzle as soon as you drop some into the oil.
Once the oil is ready, dip one ravioli into the egg mixture and then into the breadcrumbs. Be sure that the entire ravioli is coated with breadcrumbs.
Carefully drop the breaded ravioli into the hot oil and then repeat the process with the next ravioli.
Depending on the size of your skillet, only fry 4 or 5 ravioli at a time to avoid overcrowding the skillet, which will reduce the oil temperature and prevent the breading from getting as crispy as possible.
Transfer the golden brown toasted raviolis onto a paper towel lined plate while you fry the remaining ravioli.
Once all of the ravioli have been breaded and fried, sprinkle them with grated parmesan and fresh parsley. I also like to warm some marinara in a small saucepan while I am frying them up, because these crunchy pockets of deliciousness are so good dipped in some warm marinara.
Today, I used some of Aldi’s fresh four cheese ravioli and they were fantastic! Similar to mozzarella sticks, the cheese gets all melty inside and the crispy breading makes everything just perfect. You can use any kind of ravioli though! I love using meat filled ravioli, spinach filled or even veggie filled ravioli’s. They all fry up great and taste fantastic dipped in marinara.
You can make toasted ravioli ahead of time too! Just bread them, fry them and place them onto a parchment lined baking sheet in the refrigerator until you are ready to serve. Re-heat them for about 12-15 minutes in a 350 degree oven and serve!
They are delicious, easy and everyone will love them!
Toasted Ravioli
Ingredients
- canola oil (for frying)
- 16 ounces of fresh or frozen and thawed ravioli
- 3 eggs
- 1/2 cup of milk
- 1 1/2 cups of Italian breadcrumbs
- 1/2 cup of parmesan, grated
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- salt and black pepper
- parmesan, grated (garnish)
- parsley, finely chopped (garnish)
- marinara, warmed (for dipped)
Instructions
- Whisk 3 eggs and 1/2 cup of milk in a shallow bowl and season with salt and black pepper
- Combine 1 1/2 cups of Italian breadcrumbs, 1/2 cup of grated parmesan, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder and a big pinch of salt and black pepper in a separate shallow bowl
- Add about 2 inches of canola oil into a large skillet and place over medium to medium high heat
- While the oil is warming, add some marinara into a small covered saucepan and place over medium low heat to warm
- Once the oil reaches 350 degrees (or some breadcrumbs sizzle when dropped into the oil), begin prepping the ravioli
- Working with one ravioli at a time, dip them into the egg mixture and then into the breadcrumb mixture
- Fry the raviolis until golden brown and crispy
- Transfer freshly fried raviolis onto a paper towel lined plate while you fry the remaining ravioli
- Once all of the raviolis are fried, sprinkle with grated parmesan and parsley and serve with warm marinara
