Name: Crispy Toasted Ravioli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 tbsp milk; 2 eggs; 1 cup Italian seasoned breadcrumbs; 3/4 tsp salt; 20 ounces package refrigerated or frozen ravioli, beef or cheese ravioli; 3-4 cups vegetable oil for frying; 1/3 cup freshly grated Parmesan cheese; Warm marinara sauce, for dipping

Crispy Toasted Ravioli

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Hot, crunchy, and ready for a generous dip in marinara, these toasted ravioli are the kind of appetizer that’s hard to stop eating. Beneath that golden breadcrumb crust is a warm, tender ravioli filling, and a little Parmesan on top makes them even better.

There’s something especially satisfying about turning a simple package of ravioli into a crispy appetizer. Dip each one in the egg mixture, tumble it through the seasoned breadcrumbs, and a quick trip through the hot oil transforms it into a golden little pocket with plenty of crunch.

I love serving these straight from the fryer while the coating is at its crispiest. Put a bowl of warm marinara in the middle of the table, add a little freshly grated Parmesan, and they’re ready for sharing. They’re simple, comforting, and especially good when everyone can grab them while they’re still hot.

Why You’ll Love This Recipe

The best part of toasted ravioli is that first bite. The breadcrumb coating is crisp and golden, while the ravioli underneath stays tender with a warm beef or cheese filling inside. Dip it into marinara, and you get crunch, savory filling, Parmesan, and tomato sauce all in one bite.

They’re also wonderfully uncomplicated. You can start with refrigerated or frozen ravioli, and the entire recipe takes just 20 minutes once the ravioli are frozen and ready to go. Make them for a party, set them out for game day, or serve a plate before dinner. Just don’t expect them to stay on the table for very long.

Toasted Ravioli Ingredients

You only need a handful of simple ingredients to turn ordinary ravioli into a crispy, golden appetizer.

Ravioli – You’ll need a 20 ounce package of refrigerated or frozen ravioli. Beef and cheese both work well here, so choose whichever filling you prefer. If using refrigerated ravioli, freeze them for 1 hour before breading and frying.
Milk and Eggs – 3 tablespoons of milk and 2 eggs make the wet coating. This gives the breadcrumbs something to cling to and helps create that crisp outer layer.
Italian Seasoned Breadcrumbs – 1 cup gives the ravioli their crunchy coating while adding Italian herbs and seasoning at the same time.
Salt – 3/4 teaspoon seasons the breadcrumb mixture and brings out the flavor of the ravioli and Parmesan.
Parmesan Cheese – 1/3 cup of freshly grated Parmesan adds a savory, cheesy flavor to the breading, with a little more sprinkled over the ravioli while they’re warm.
Vegetable Oil – You’ll need 3-4 cups for frying. The ravioli cook quickly in the hot oil, giving them that crisp, golden exterior.
Warm Marinara Sauce – For dipping! The bright, tomatoey sauce is especially good with the crunchy breading, Parmesan, and warm ravioli filling.

Using regular breadcrumbs? Add 1 teaspoon Italian seasoning, ½ teaspoon onion powder, and 1 teaspoon garlic powder to give them the seasoned flavor called for in the recipe.

Step-by-Step Instructions

First, get the ravioli nice and cold. If you’re using refrigerated ravioli, place them in the freezer for 1 hour before you begin. Starting with frozen ravioli makes them easier to handle as you dip and coat them.

Next, make the two coatings. Whisk the milk and eggs together in a small bowl until smooth. In a large ziplock bag, combine the breadcrumbs, salt, and Parmesan cheese, then give the bag a good shake to distribute everything evenly.

Now for the breading. Dip the frozen ravioli into the egg mixture, then transfer them to the bag of seasoned breadcrumbs. Shake the bag until the ravioli are thoroughly coated.

Pour the vegetable oil into a heavy pot to a depth of about 2 inches and place it over medium heat. You can tell the oil is ready by dropping in a small sprinkle of breadcrumbs. If they sizzle and quickly turn golden, it’s time to fry.

Cook just a few ravioli at a time for about 1 minute on each side, until beautifully golden. Transfer them to a paper towel-lined plate, sprinkle with freshly grated Parmesan cheese, and serve them warm with marinara sauce for dipping.

Expert Tips

Start with frozen ravioli. If your ravioli came from the refrigerated section, don’t skip their hour in the freezer. The firmer texture makes them much easier to coat and fry.

Watch the oil before you start frying. A little sprinkle of breadcrumbs is all you need to test it. They should sizzle and turn golden when they hit the oil.

Give the ravioli some room. It can be tempting to cook a large batch at once, but frying just a few at a time helps them cook evenly and develop that crisp, golden coating.

Eat them while they’re hot. Toasted ravioli are at their best shortly after frying, when the breadcrumb crust is still wonderfully crunchy and the filling is warm.

No Italian breadcrumbs? Regular breadcrumbs work too. Add 1 teaspoon Italian seasoning, ½ teaspoon onion powder, and 1 teaspoon garlic powder to give them the seasoned flavor this recipe needs.

Recipe Variations

The ravioli filling is an easy place to change things up. Beef ravioli are a classic option, but cheese ravioli work beautifully too. You can use another flavor you enjoy without changing the basic preparation.

Air Fryer Toasted Ravioli

Cook in 2-3 batches. Preheat air fryer to 400 degrees F. Spray the bottom of the air fryer with cooking spray and add a few ravioli in a single layer. Spray the tops of the ravioli with cooking spray cook for 3 minutes. Repeat with remaining ravioli.

Baked Toasted Ravioli

Use refrigerated (or thawed, if frozen) ravioli. Line a baking sheet with aluminum foil and spray lightly with cooking spray. Add prepared, dipped raviolis, and spray with cooking spray on top of them. Bake at 400 for 10-20 minutes or until toasted.

Storage & Reheating

These are especially delicious fresh, when you can enjoy the contrast between the crunchy breading and warm ravioli center. If you do end up with extras, keep the leftovers covered in the refrigerator.

When it’s time to warm them again, the oven or air fryer is the way to go. Both give the outside a chance to crisp back up instead of becoming soft.

Oven: Bake at 375 degrees for 10-15 minutes.

Air Fryer: Fry at 350 degrees for 3-5 minutes, until warm.

Serving Suggestions

For me, toasted ravioli need one thing on the side: a warm bowl of marinara. The bright tomato flavor is just right with the crunchy breadcrumbs, Parmesan, and savory ravioli filling.

Serve them on their own as an easy appetizer, or make them part of a bigger Italian-inspired spread. They’d be right at home alongside garlic bread, a crisp green salad, roasted vegetables, or a simple pasta dinner.

And don’t forget that final sprinkle of freshly grated Parmesan. Add it while the ravioli are still warm, set the marinara nearby, and dig in.

Recipe FAQs

1. Can I use refrigerated ravioli instead of frozen?

Yes, you can use refrigerated ravioli. Just place them in the freezer for 1 hour before preparing the recipe. This firms them up and makes them easier to dip in the egg mixture and coat with breadcrumbs without falling apart.

2. How do I know when the oil is hot enough?

Add a small sprinkle of breadcrumbs to the oil. If they sizzle right away and start turning golden, the oil is ready. If there’s not much bubbling, let the oil heat a little longer before adding the ravioli.

3. Why is the breading falling off my ravioli?

Make sure the ravioli are completely coated in the egg and milk mixture before adding them to the breadcrumbs. Starting with frozen ravioli also helps. Once breaded, handle them gently so that delicious crispy coating stays in place.

4. Can I make toasted ravioli without frying?

Yes! You can easily make them in the air fryer or oven. For the air fryer, cook in 2-3 batches at 400°F for 3 minutes. For the oven, use refrigerated or thawed ravioli and bake at 400°F for 10-20 minutes, or until toasted.

5. How do I keep toasted ravioli crispy?

The biggest tip is to fry only a few ravioli at a time. Adding too many to the pot at once can make it harder to get that golden, crispy coating. Once fried, place them on a paper towel-lined plate and serve warm with freshly grated Parmesan and marinara sauce.

Crispy Toasted Ravioli

Golden on the outside and tender and cheesy or savory inside, these crispy ravioli make an easy appetizer or snack. Frozen ravioli are coated in an egg mixture and seasoned breadcrumbs, then fried until crisp and served hot with marinara sauce.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Ingredients

3 tbsp milk
2 eggs
1 cup Italian seasoned breadcrumbs
3/4 tsp salt
20 ounces package refrigerated or frozen ravioli, beef or cheese ravioli
3-4 cups vegetable oil for frying
1/3 cup freshly grated Parmesan cheese
Warm marinara sauce, for dipping

Instructions

Freeze the ravioli if needed. If you're starting with refrigerated ravioli rather than frozen, place them in the freezer for 1 hour before continuing with the recipe.
Prepare the coating. Add the milk and eggs to a small bowl and whisk together until evenly combined. Put the breadcrumbs, salt, and Parmesan cheese into a large ziplock bag, seal it, and shake until the ingredients are thoroughly mixed.
Bread the ravioli. Dip the frozen ravioli into the egg mixture, making sure each one is coated. Transfer them to the bag containing the breadcrumb mixture and shake until the ravioli are covered with the breading.
Heat the frying oil. Pour vegetable oil into a heavy pot until it reaches a depth of about 2 inches. Heat over medium heat. To check whether the oil is ready, drop in a small amount of breadcrumbs. The oil is hot enough when the crumbs immediately sizzle and begin turning golden.
Fry until crisp. Working with only a few ravioli at a time, fry them for about 1 minute on each side, or until golden. Transfer the cooked ravioli to a paper towel-lined plate to drain. Finish with freshly grated Parmesan cheese and serve warm with marinara sauce for dipping.