Toasted Ravioli
Toasted Ravioli are crispy, golden-fried pockets of pasta filled with savory meat or cheese. A beloved St. Louis appetizer, they’re perfect for game days, parties, or a tasty snack. Served with marinara or dipping sauces, they offer a satisfying crunch and rich flavor with every bite.
Equipment
- Deep fryer or heavy-bottomed pot
- Cooking thermometer
- Three shallow bowls or plates (for breading station)
- Slotted spoon or spider strainer
- Wire rack and paper towels
- Tongs or fork
- Measuring Cups and Spoons
Ingredients
For the toasted ravioli:
- 24 ravioli (store-bought or homemade; meat or cheese filled)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups Italian-seasoned breadcrumbs
- 1 teaspoon garlic powder (optional)
- ½ teaspoon dried Italian herbs (basil, oregano)
- Salt and black pepper to taste
- Vegetable oil, canola oil, or peanut oil (for frying)
For serving:
- Marinara sauce or preferred dipping sauces
- Fresh grated Parmesan and chopped parsley (optional garnish)
Instructions
- Prepare breading stations: Place flour in one shallow dish, beaten eggs in a second, and seasoned breadcrumbs mixed with garlic powder, Italian herbs, salt, and pepper in a third.
- Bread the ravioli: Dredge each ravioli first in flour, shaking off excess. Dip into the eggs, then coat evenly with the breadcrumb mixture. Set aside on a plate.
- Heat oil: Preheat oil in a deep fryer or heavy pot to 350–375°F (175–190°C). Use a thermometer for accuracy.
- Fry ravioli: Working in small batches, fry breaded ravioli for 2–3 minutes, turning gently to brown all sides evenly. Avoid overcrowding.
- Drain: Remove ravioli with a slotted spoon and place on a wire rack over paper towels to drain excess oil. Let rest for a few minutes.
- Serve: Arrange on a platter, garnish with Parmesan and parsley if desired, and serve with warm marinara or dipping sauces.
Notes
- Use ravioli with tightly sealed edges to prevent filling leakage during frying.
- For a lighter version, bake breaded ravioli at 400°F (200°C) on a wire rack for 15–20 minutes, flipping halfway.
- Season breadcrumbs well for extra flavor.
- Avoid overcrowding the oil to maintain temperature and crispiness.
- Leftovers reheat well in an oven or air fryer to restore crunch.