I tried a recipe for Toasted Ravioli that turned out to be a delightful surprise. I took cheese ravioli, coated them in flour, eggs, and seasoned breadcrumbs, and fried them to a golden crisp. The addition of Parmesan and fresh parsley creates a finish that pairs with tangy marinara sauce.

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I recently discovered this amazing recipe for Easy Toasted Ravioli that quickly became one of my go-to appetizers, especially when I’m in the mood for some football food. I gotta say, it all started when I found a package of 25 oz cheese ravioli, lightly dusted in all-purpose flour, dipped in 2 beaten eggs and then coated with 2 cups seasoned breadcrumbs mixed with 1/2 cup grated Parmesan cheese, salt and pepper.

After frying in enough vegetable oil until golden brown, it became irresistible with a splash of fresh chopped parsley on top. The best part is serving it with a side of 1 cup marinara sauce for dipping.

I know it might sound simple, but trust me, this toasted ravioli recipe is one of those super easy appetizers that pulls inspiration from salad pasta and other classics like tortellini and buffalo chicken appetizers. It’s definitely a party pleaser that always draws a crowd.

Why I Like this Recipe

I like this recipe because it’s super easy to make even when I’m in a rush and it makes me feel really proud of my cooking skills.
I love how crispy the ravioli get on the outside while staying cheesy on the inside, which makes every bite really satisfying.
I appreciate that it’s a fun twist on a classic appetizer and it’s perfect for sharing with friends during football season, which always makes game day feel more festive.
I also enjoy the blend of flavors, like the savory Parmesan with the tangy marinara and a sprinkle of fresh parsley, it just hits all the right notes every time.

Ingredients

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The cheese ravioli adds protein and carbs, making each bite hearty and satisfying.
The eggs provide high-quality protein while helping bind the batter, adding creaminess.
All-purpose flour contributes carbohydrates and acts as a base for a crispy coating.
Seasoned breadcrumbs deliver crunchiness, flavor, and the right amount of texture.
Grated Parmesan boosts flavor with a salty tang and calcium, enhancing overall taste.
Marinara sauce introduces a tangy, rich, and slightly sweet finish for dipping.
A handful of parsley gives a fresh taste and a hint of fibre and vitamins.

Ingredient Quantities

1 package (about 25 oz) cheese ravioli

1 cup all-purpose flour

2 large eggs, lightly beaten

2 cups seasoned breadcrumbs

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Enough vegetable oil for frying (about 2 cups)

1 cup marinara sauce for dipping

A handful of fresh chopped parsley

How to Make this

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1. Start by prepping your three bowls: one with 1 cup of flour mixed with a pinch of salt and pepper, one with 2 large, lightly beaten eggs, and another with 2 cups seasoned breadcrumbs mixed with 1/2 cup grated Parmesan cheese.

2. Open your package of about 25 oz cheese ravioli and lay them out on a flat surface for easy dipping.

3. Heat enough vegetable oil (about 2 cups) in a deep, heavy pan over medium-high heat until it’s hot enough for frying.

4. Dip each ravioli first in the flour, then in the beaten egg, and finally in the breadcrumb mixture, making sure they are fully coated.

5. Carefully place the coated ravioli into the hot oil. Fry them in small batches to avoid overcrowding, which can lower the oil temperature.

6. Fry each piece for about 1-2 minutes on each side, or until they turn a nice golden brown colour.

7. Use a slotted spoon to remove the ravioli from the oil, and let them drain on a plate lined with paper towels.

8. While they’re still warm, sprinkle a handful of fresh chopped parsley over the fried ravioli.

9. Serve your toasted ravioli with a side of 1 cup marinara sauce for dipping.

10. Enjoy these crispy, cheesy delights as the perfect party appetizer for football season!

Equipment Needed

1. Three assorted mixing bowls – one for the flour and seasonings, one for beating the eggs, and one for the breadcrumb and Parmesan mixture.
2. A set of measuring cups and spoons – to accurately measure out the flour, breadcrumbs, oil, and marinara sauce.
3. A fork or whisk – for lightly beating the eggs.
4. A flat work surface – to lay out the cheese ravioli for an easy dip.
5. A deep, heavy frying pan – large enough to hold about 2 cups of vegetable oil and facilitate frying in small batches.
6. A slotted spoon – for safely removing the fried ravioli from the hot oil.
7. A plate lined with paper towels – to drain the excess oil from the fried bites.
8. A cutting board and knife – for chopping the fresh parsley before sprinkling.

FAQ

Q: Can i bake these toasted ravioli instead of frying them?

A: Sure, you can! Just preheat your oven to 400 F, lightly coat the ravioli in oil and bake for about 15-20 minutes until they are crispy.

Q: What kind of cheese is that in the ravioli?

A: They are usually filled with a mild cheese blend but you might come across different types based on the brand. They all work pretty well for this recipe.

Q: How do i get them extra crunchy?

A: Make sure the breadcrumbs are well seasoned and avoid crowding the pan when frying. Too many ravioli in the oil can make them soggy.

Q: Is marinara the only dipping sauce option?

A: Nah, marinara is classic, but you can try other sauces like garlic aioli or even a spicy ranch if you're feeling adventurous.

Q: Can i add extra herbs to the breadcrumb mix?

A: Yeah, go for it! Adding some dried oregano or basil can amp up the flavor of the outer crust.

Easy Toasted Ravioli Recipe Substitutions and Variations

If you dont have all-purpose flour, try using a gluten free flour blend or even rice flour for a similar effect.
If you’re out of eggs, mix 1 tablespoon of flaxseed meal with 3 tablespoons water and let it sit for a few minutes to thicken up like an egg substitute.
If seasoned breadcrumbs are scarce, crushed panko or even cornflakes with a pinch of dried herbs works just as well.
If you’re missing out on Parmesan cheese, Pecorino Romano or Asiago cheese can be great alternatives to sprinkle on top.

Pro Tips

1. Make sure your oil is hot enough before frying. I usually test by dropping a tiny bit of breadcrumb in – if it sizzles right away its ready to go which helps avoid soggy ravioli.
2. Fry the ravioli in small batches so they don’t stick together and the temperature stays consistent. If you crowd the pan, they might turn out greasy or unevenly cooked.
3. Dry the ravioli a bit before dipping them in the egg. Excess moisture can make the flour and crumbs slide off easily so give ’em a pat with paper towel if needed.
4. Sprinkle the parsley right away after frying to lock in that fresh flavor. Waiting too long could let the herb lose some of its vibrant taste.

Easy Toasted Ravioli Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Three assorted mixing bowls – one for the flour and seasonings, one for beating the eggs, and one for the breadcrumb and Parmesan mixture.
2. A set of measuring cups and spoons – to accurately measure out the flour, breadcrumbs, oil, and marinara sauce.
3. A fork or whisk – for lightly beating the eggs.
4. A flat work surface – to lay out the cheese ravioli for an easy dip.
5. A deep, heavy frying pan – large enough to hold about 2 cups of vegetable oil and facilitate frying in small batches.
6. A slotted spoon – for safely removing the fried ravioli from the hot oil.
7. A plate lined with paper towels – to drain the excess oil from the fried bites.
8. A cutting board and knife – for chopping the fresh parsley before sprinkling.

Ingredients

1 package (about 25 oz) cheese ravioli
1 cup all-purpose flour
2 large eggs, lightly beaten
2 cups seasoned breadcrumbs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Enough vegetable oil for frying (about 2 cups)
1 cup marinara sauce for dipping
A handful of fresh chopped parsley

Directions

Start by prepping your three bowls: one with 1 cup of flour mixed with a pinch of salt and pepper, one with 2 large, lightly beaten eggs, and another with 2 cups seasoned breadcrumbs mixed with 1/2 cup grated Parmesan cheese.
Open your package of about 25 oz cheese ravioli and lay them out on a flat surface for easy dipping.
Heat enough vegetable oil (about 2 cups) in a deep, heavy pan over medium-high heat until it's hot enough for frying.
Dip each ravioli first in the flour, then in the beaten egg, and finally in the breadcrumb mixture, making sure they are fully coated.
Carefully place the coated ravioli into the hot oil. Fry them in small batches to avoid overcrowding, which can lower the oil temperature.
Fry each piece for about 1-2 minutes on each side, or until they turn a nice golden brown colour.
Use a slotted spoon to remove the ravioli from the oil, and let them drain on a plate lined with paper towels.
While they're still warm, sprinkle a handful of fresh chopped parsley over the fried ravioli.
Serve your toasted ravioli with a side of 1 cup marinara sauce for dipping.
Enjoy these crispy, cheesy delights as the perfect party appetizer for football season!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.