Toasted Ravioli

If you’ve never had the pleasure of biting into a perfectly crisp, golden-brown toasted ravioli—get ready. You’re in for a real treat. This iconic appetizer, hailing from the Italian-American kitchens of St. Louis, is one of those recipes that instantly wins hearts. It’s everything you love about ravioli—cheesy, savory filling and tender pasta—but dressed up with a crunchy breadcrumb coating and fried to perfection. Add a side of warm marinara sauce for dipping, and you’ve got a snack that disappears faster than you can fry it.

Now, I have to admit—this recipe has saved me more than once during last-minute get-togethers or when the kids come home from school “starving” (and yes, they say it just like that). It’s quick, budget-friendly, and absolutely addictive. Whether you’re hosting game night, prepping appetizers for a potluck, or just treating yourself to a little indulgence, this toasted ravioli recipe is the way to go.

Let’s get into it and start making this crispy, cheesy magic happen!

this recipe

Ingredients You’ll Need:

• 1 package (about 20 oz) refrigerated or frozen ravioli (cheese or meat-filled)

• 2 cups Italian-style breadcrumbs

• ½ cup grated Parmesan cheese

• 2 large eggs

• ½ cup milk

• Vegetable oil, for frying

• Salt to taste

• Fresh parsley, chopped (optional, for garnish)

• Marinara sauce, for serving

Note: You can use either cheese or meat-filled ravioli, depending on your preference. Just make sure they’re fully thawed if frozen—this makes the breading process way easier and keeps the texture from turning soggy.

STEP 1: Set Up Your Breading Station

To get that beautiful, even crunch, we’re doing a classic two-part breading system.

Start by whisking together the eggs and milk in a shallow bowl. This will be your egg wash and helps the breadcrumbs stick.

In a separate bowl, mix the Italian-style breadcrumbs with the grated Parmesan cheese. The Parmesan adds that little extra something that makes these ravioli feel restaurant-worthy without the price tag.

STEP 2: Bread the Ravioli

Now, grab your ravioli and dip each piece into the egg wash, making sure it’s fully coated. Then, dredge it in the breadcrumb-Parmesan mixture, pressing gently so the coating sticks well.

Place each breaded ravioli on a tray or baking sheet. This is a great step to do with kids if you don’t mind a little mess in the kitchen—mine love being the “dipping station” while I man the frying pan.

Pro Tip: If your ravioli are frozen, be sure they’re completely thawed before breading. Trying to fry frozen ravioli not only makes them cook unevenly but can also cause hot oil to splatter.

STEP 3: Heat the Oil

Time to fry!

In a deep skillet or saucepan, heat about 2 inches of vegetable oil over medium heat. You’ll want the oil to reach 350°F (175°C) for that perfect golden crunch. If you don’t have a thermometer, you can test it by dropping a small piece of bread into the oil—it should sizzle and start to brown in about 30 seconds.

While the oil heats up, make sure your work area is ready. Have a paper towel-lined plate nearby for draining and a slotted spoon or spider to safely remove the ravioli from the oil.

STEP 4: Fry to Golden Perfection

Working in small batches, gently lower the breaded ravioli into the hot oil. Fry for about 2–3 minutes per side, or until beautifully golden brown. Be careful not to overcrowd the pan—you want that oil temperature to stay steady so each piece gets evenly crispy.

Once fried, transfer the ravioli to your prepared plate to drain. While they’re still hot, sprinkle with a little salt to bring out all the flavors. A pinch of salt right after frying? Game changer.

Alright, now that your ravioli are crispy, golden, and ready to impress, let’s talk about how to serve them, how to make a lighter version if frying’s not your thing, and a few helpful tips to make this recipe completely foolproof.

The first time I made toasted ravioli at home, I was a little nervous about the frying part (can anyone else relate?). But once I saw how quickly they browned up and how amazing the kitchen smelled, I was hooked. Trust me—once you try this recipe, you’ll find yourself making it again and again.

STEP 5: Serve Them Up Hot and Crispy

Toasted ravioli are best served fresh out of the oil, while the outside is still crackly and crisp and the inside is nice and warm. Arrange them on a platter and serve with a bowl of warmed marinara sauce for dipping. If you’re feeling fancy, sprinkle some chopped fresh parsley on top for color and a little extra flavor.

Optional: If you’re hosting a party or game day gathering, consider serving them alongside other dips like garlic aioli or spicy ranch for a fun twist. They pair well with just about anything.

Want to Lighten It Up? Try the Baked Version

Okay, maybe you’re not in the mood to fry—or you just want a lighter option. Totally fair. The baked version of toasted ravioli still delivers that crunchy texture with a lot less oil.

Here’s how to do it:

• Preheat your oven to 400°F (200°C).

• Line a baking sheet with parchment paper.

• After breading the ravioli as described earlier, arrange them on the baking sheet in a single layer.

• Lightly spray the tops with cooking spray to help them crisp up.

• Bake for 15–20 minutes, flipping them halfway through, until they’re golden and crunchy.

Note: The baked version works best with fresh or thawed ravioli. If they’re frozen, baking from solid can result in uneven cooking and a soggier texture.

I love using this method when I’m making a big batch—less mess, less oil, and they still come out delicious.

Tips for the Best Toasted Ravioli Every Time

Making toasted ravioli is pretty straightforward, but these little tips can take your results to the next level:

• Don’t overcrowd the pan. It might be tempting to toss in a bunch at once, especially if you’re feeding a hungry crowd, but frying in small batches is the way to go. Overcrowding lowers the oil temperature and can make your ravioli greasy instead of crispy.

• Let the oil come back up to temperature between batches. After each batch, give your oil a minute or two to return to 350°F before adding more ravioli. It’s a small detail, but it makes a big difference.

• Use a wire rack if you have one. Instead of draining the fried ravioli on paper towels, placing them on a wire rack set over a baking sheet helps them stay crisp on all sides.

• Air fryer option: You can also cook these in an air fryer at 375°F for about 8–10 minutes, flipping halfway through. Spray lightly with oil for extra crispiness.

• Cheese vs. meat ravioli? Honestly, both are great. Cheese-filled ravioli have a rich, gooey center that’s especially popular with kids, while meat-filled ones bring a more savory bite that pairs perfectly with marinara.

Make-Ahead and Storage Tips

Let’s be real—these go fast. But if you somehow end up with leftovers (or want to prep ahead), here’s what to know:

• Make-ahead: You can bread the ravioli and refrigerate them for up to a day before frying or baking. Just cover the tray with plastic wrap and keep them chilled until you’re ready to cook.

• Leftovers: Store any cooked, cooled ravioli in an airtight container in the fridge for up to 3 days. They’ll lose a little crunch, but nothing an oven or air fryer can’t fix.

• To reheat: Pop them in a preheated oven at 375°F for about 10 minutes, or into the air fryer for 5–7 minutes. Skip the microwave—it makes them too soft.