Toasted Ravioli

Craving a crispy, cheesy bite with an Italian-American twist? Toasted Ravioli is a beloved St.

Louis specialty that transforms frozen ravioli into golden, crunchy appetizers perfect for dipping in marinara sauce.

With a seasoned breadcrumb coating and a cheesy interior, these toasted bites are irresistible crowd-pleasers for any gathering or a cozy night in.

Ingredients List

Creating perfectly toasted ravioli starts with the right blend of ingredients. Here’s everything you’ll need for this crunchy, cheesy delight.

Main Ingredients

• 1 pound bag cheese ravioli, frozen
• 1 cup milk
• 2 eggs
• 1 cup Italian bread crumbs
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh oregano, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Vegetable oil (for frying)
• Salt and pepper, to taste
• Parmesan cheese, for serving (optional)
• Chopped fresh parsley, for garnish (optional)
• Marinara sauce, for serving (optional)

Required Kitchen Tools

Before diving into the cooking process, gather these essential tools to ensure a smooth and efficient cooking experience:

1. Mixing Bowls: Shallow bowls for the egg wash and breadcrumb mixture.
2. Baking Sheet with Parchment Paper: For prepping and freezing the breaded ravioli.
3. Slotted Spoon or Spider Strainer: To safely remove ravioli from hot oil.
4. Large Pot or Deep Fryer: For frying the ravioli to golden perfection.
5. Paper Towels and Plate: To drain excess oil post-frying.
6. Tongs: Helpful for dipping and turning ravioli without breaking the coating.

Breading and Preparation

Breading the ravioli is a key step that gives them that signature crispy exterior. Here’s how to prepare and coat them properly before frying.

Mixing the Coatings

Begin by setting up your breading station:

1. Egg Wash Bowl: In a shallow bowl, whisk together the milk and eggs until well combined.
2. Breadcrumb Mixture Bowl: In a separate shallow bowl, combine the Italian breadcrumbs with chopped parsley, oregano, garlic powder, and onion powder. Stir well to distribute the herbs and spices evenly.

Coating the Ravioli

1. Dip and Dredge: Working with one ravioli at a time, dip it into the egg wash, allowing any excess to drip off, then dredge it in the breadcrumb mixture. Press gently to ensure the crumbs adhere well to both sides.
2. Set Aside: Place each coated ravioli on a parchment-lined baking sheet. Continue until all the ravioli are coated.

Freezing Before Frying

To help the breading stick and prevent the ravioli from falling apart during frying:

1. Freeze: Place the baking sheet of breaded ravioli in the freezer for 30 minutes. This step firms them up and ensures even cooking.

Frying the Ravioli

Frying is the moment where the magic happens—transforming breaded ravioli into golden, crispy bites. Follow these steps for the best texture and flavor.

Oil Temperature and Frying Technique

1. Heat the Oil: Pour enough vegetable oil into a large pot to reach at least 2 inches deep. Heat the oil to 350°F (175°C)—a kitchen thermometer is helpful here to maintain the correct temperature.
2. Batch Frying: Remove ravioli from the freezer. Working in small batches (to avoid overcrowding), gently lower the ravioli into the hot oil using a slotted spoon or spider strainer.
3. Fry Time: Fry for 3–4 minutes, turning occasionally to ensure both sides become evenly golden and crisp.
4. Drain and Season: Use the slotted spoon to transfer the ravioli to a paper towel-lined plate. While still hot, sprinkle with salt and pepper to taste.

Frying in batches helps maintain the oil temperature, ensuring each ravioli turns out perfectly crisp on the outside and melty inside.

Serving Suggestions

Toasted Ravioli is best served fresh and hot, paired with flavorful toppings and dipping sauces for the ultimate experience.

Suggested Toppings and Dips

• Parmesan Cheese: Grate fresh parmesan over the hot ravioli for a rich, savory finish.
• Chopped Parsley: Sprinkle with fresh parsley for a pop of color and freshness.
• Marinara Sauce: Serve with a side of warm marinara sauce for dipping. It’s the perfect pairing for the crispy exterior and cheesy filling.

Storage Instructions

Toasted Ravioli is best enjoyed fresh, but if you have leftovers or want to prepare in advance, proper storage will help maintain flavor and texture.

Keeping Toasted Ravioli Fresh

• Refrigeration: Store any cooled leftover toasted ravioli in an airtight container in the refrigerator for up to 3 days.
• Reheating: To bring back their crispiness, reheat them in a preheated oven at 375°F (190°C) for 8–10 minutes or until heated through. Avoid microwaving, as it will make them soggy.

Freezing for Later Use

• Freezing After Frying: Place the cooled, fried ravioli in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. They’ll keep for up to 1 month.
• Reheating Frozen Ravioli: Reheat directly from frozen in a 400°F (200°C) oven for 12–15 minutes, turning halfway for even crispness.

Conclusion

Toasted Ravioli brings the irresistible charm of comfort food straight from the heart of St. Louis to your own kitchen.

With a crispy golden shell, gooey cheese center, and a side of zesty marinara, these bite-sized delights are perfect as an appetizer, snack, or party dish.

By following this guide—from breading and freezing to frying and serving—you’ll master the art of making perfectly toasted ravioli every time.