Toasted Ravioli

Toasted ravioli are a crunchy, golden-brown appetizer or snack featuring ravioli that are breaded and fried to perfection. They can be served with marinara sauce for dipping. This recipe yields about 4 servings (approximately 24–30 ravioli).

---

Ingredients:

For the Filling (Optional if Using Store-Bought Filled Ravioli):

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Ravioli:

• 24–30 fresh or frozen ravioli (cheese, spinach, or your preferred filling)
• 1 cup all-purpose flour (for dredging)
• 2 large eggs
• 2 tablespoons milk
• 1 1/2 cups seasoned breadcrumbs (Italian-style or plain with added Italian seasoning)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional, for extra flavor)

For Frying:

• 2–3 cups vegetable oil (or canola oil) for deep frying

For Serving:

• Marinara sauce, warmed
• Grated Parmesan cheese, optional

---

Instructions:

1. Prepare the Filling (If Making Your Own Ravioli)

1. In a medium bowl, combine ricotta cheese, Parmesan, garlic powder, dried basil, salt, and black pepper.
2. Mix until smooth and well incorporated.
3. Use this filling to stuff fresh pasta sheets if you’re making homemade ravioli. Otherwise, skip to the next step if using pre-filled store-bought ravioli.

---

2. Prepare the Breading Stations

1. Place the flour in a shallow dish.
2. In another shallow bowl, beat the eggs with 2 tablespoons of milk until smooth.
3. In a third shallow bowl, combine the breadcrumbs, salt, pepper, and optional garlic powder.

---

3. Bread the Ravioli

1. Take one ravioli at a time. Dredge it in the flour, making sure it is coated on all sides.
2. Dip it into the beaten egg mixture, allowing excess to drip off.
3. Coat the ravioli thoroughly with the seasoned breadcrumbs. Press gently so the breadcrumbs stick well.
4. Place the breaded ravioli on a plate or tray and repeat with the remaining ravioli.

---

4. Fry the Ravioli

1. In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C). Use enough oil so the ravioli can float and cook evenly.
2. Fry the ravioli in small batches to avoid overcrowding. Overcrowding lowers the oil temperature and results in soggy breading.
3. Cook each batch for 2–3 minutes, turning once, until golden brown and crispy.
4. Remove the fried ravioli using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

---

5. Serve

1. Serve the toasted ravioli immediately while hot and crispy.
2. Pair with a bowl of warm marinara sauce for dipping.
3. Sprinkle lightly with grated Parmesan cheese and chopped fresh parsley, if desired.

---

Tips for Perfect Toasted Ravioli

• Ensure ravioli are completely sealed to prevent filling from leaking during frying.
• Use fresh or thawed ravioli, not frozen, to prevent oil splatter and soggy breading.
• Keep fried ravioli warm in a low oven (200°F / 90°C) if frying in batches.
• For a lighter version, toasted ravioli can be baked in the oven at 400°F (200°C) for 15–20 minutes, flipping halfway.