Say Hello to Toasted ravioli, perfectly golden, crunchy on the outside and soft on the inside… and when is it dipped in hot marinara sauce? Forget about it! This recipe for toasted ravioli can be baked OR in a pan (rather than fried). I like it serving them as an appetizer or as a light meal next to a salad. Use any type of ravioli you want for this delicious Italian-inspired appetizer!
I love ravioli and I love that you can find just about any type of fresh or frozen ravioli prepared in grocery stores. When you use ready-made ravioli, 20 minutes is enough to prepare this easy toasted ravioli recipe and it will be your new favorite way to enjoy ravioli! I like to eat them as a meal with a side salad but they are also perfect as an appetizer.
And especially? you can bread them and freeze them for later (and cook directly from frozen!) for an easy aperitif for unexpected guests or when suddenly you need something crunchy and crunchy and cheesy. Which is like every day for me if I’m being honest. Actually these might be a bit dangerous for me to keep in my freezer because they are so delicious!
In this post I will talk about ingredients and substitutions (including what kind of ravioli you can use), how to fry OR cook ravioli and how to prepare in advance and freeze for later.
Ingredients and substitutions
- Ravioli – I used a shop to buy fresh chilled ricotta and spinach ravioli for this. You can use any type you want: frozen or fresh! Cheese, beef, mushrooms, small, large … whatever you want. I recommend looking for ravioli with as few processed ingredients and added preservatives as possible. You can also use homemade ravioli if you like.
- Milk – this is mixed with the egg for dredging. Whole milk is best, but cream or low fat / skim / vegetable milk / water in a pinch can also be used.
- Italian-style seasoned bread crumbs – you can buy them prefabricated in the shop or you can easily prepare your Italian breadcrumbs mixing plain breadcrumbs with Italian seasoning and salt.
- Extra virgin olive oil – for frying or baking, or another oil such as canola or regular olive oil.
- Marinara sauce, parmesan and chopped parsley To serve (optional).
How to prepare fried or baked toasted ravioli
- First, bread the ravioli. Mix the egg and milk with a pinch of salt and pepper in a shallow bowl. Put the breadcrumbs in another shallow bowl. Dip the ravioli in the egg mixture with one hand, shaking off the excess, and place them in the bowl of breadcrumbs. Use the other (clean) hand to cover the ravioli with breadcrumbs, dabbing them as best you can. Transfer to a plate or baking sheet as you repeat for the others.
- Fry the ravioli. Heat about 1/4 cup of oil (or more if you need it) in a large, deep pan (I like cast iron for it). Add the ravioli and fry on each side for about two minutes each. Since you are pan frying instead of deep frying, you may need to use the back of a spatula to gently press down on the ravioli to maximize contact with the hot oil. Transfer to a paper towel lined plate and make two batches as needed so the pan isn’t too crowded.
- OR cook the ravioli! Add 1/4 cup of oil to a baking sheet (yes, the whole 1/4 cup) and bake at 425 degrees for 7 minutes, turn over and bake for another 7 minutes. Keep an eye on them and turn the heat down to 400 if they cook too quickly. For a low-fat version, you can use cooking spray on the pan and spray the tops of the ravioli as well, instead of oil.
- To serve immediately, warm, with warm Marinara sauce to dive.
How to go ahead and freeze
To freeze the prepared ravioli, bread the ravioli and place them on a baking sheet. Place the pan in the freezer for 30 minutes to 1 hour, until frozen enough, then transfer to a zip-lock bag or airtight container.
When you’re ready to cook, just cook them straight from frozen! Wait a little longer to fry (at a slightly lower burner temperature) if frying, change the oven temperature to 400 and cook for 10-12 minutes per side if cooking. You may also find that you need more oil to fry, as they will not be as malleable and therefore difficult to come into contact with hot pan / oil unless soaked.
More Italian-inspired appetizer recipes
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Toasted Ravioli (Fried or Baked)
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These Toasted Ravioli are fried OR baked, a delicious appetizer or light meal dipped in hot marinara sauce! Go ahead and freeze if you want.
Portions: 4 portions
- 10 oz. ravioli fresh or frozen, any flavor (see notes)
- 1 egg
- 2 spoons milk or cream preferably whole (low-fat, skim, plant-based, or even water-based will do just fine in a pinch)
- kosher salt and black pepper
- 3/4 mug Italian seasoned bread crumbs (see notes for how to make your own)
- 1/4 mug extra virgin olive oil more if necessary (for frying), or another oil (normal olive oil or canola or vegetable).
- marinara sauce, chopped fresh parsley and parmesan To serve (optional)
Mix the egg and milk (2 tablespoons) along with a pinch of kosher salt and black pepper in a shallow bowl. Pour in the breadcrumbs (1 cup) in another shallow bowl. Take a baking sheet or large plate to place the prepared ravioli.
With one hand, dip each ravioli into the egg and milk mixture, shaking gently to remove the excess. Place in the breadcrumbs and thoroughly bread each side, using the other clean hand to dab the breadcrumbs onto the surface. Arrange the breaded ravioli on a baking sheet or large plate.
Heat 1/4 cup of olive oil in a large, heavy skillet (I like to use cast iron) over medium-high heat. When the oil is hot (put the handle of a wooden spoon in it to see if it boils), add the ravioli to the pan. Fry for about 2 minutes on each side, until the breadcrumb coating is golden. I recommend using a file fish tilter / slit spatula to turn them over. Remove onto a paper towel lined plate or baking sheet. Note: Make sure the ravioli are spread out so they don’t touch each other – you may have to make two batches and you may need to add more oil if you do. Also, keep an eye on the temperature of the oil, as all burners are different: if the ravioli get too dark or the oil starts to smoke, turn the heat down to medium or even medium-low.
Garnish the ravioli with fresh parsley and Parmesan to taste and serve with marinara sauce for dipping.
- To cook instead of frying: Preheat the oven to 425 degrees. Pour 1/4 cup of oil onto a rimmed baking sheet and spread it out. Place the breaded ravioli on the baking sheet. Bake for 7 minutes, then flip and bake for another 7 minutes.
- If using frozen ravioli, you can use them frozen OR thaw them before use. The breadcrumbs might stick a little better if thawed, and if fried it’ll be easier if it’s a little more malleable, but either way it’s okay!
- For this I used the ricotta and spinach ravioli. You can use any flavor you want: cheese, beef, mushrooms … any kind! Ravioli also come in different sizes and shapes – anything is fine for this recipe.
- This recipe serves 4 as an appetizer and 2 as a light meal (I like to pair it with a salad for lunch).
- To make your Italian seasoned breadcrumbs, mix 1 cup of plain breadcrumbs with 1 tablespoon of Italian dressing (or 1/2 teaspoon each of dried parsley, dried basil, dried oregano, onion powder, garlic powder, and black pepper) and 1/2 teaspoon of kosher salt. Here’s more on how to make your own Italian breadcrumbs.
- Go ahead and freeze breading the ravioli, freezing quickly on a baking sheet, then transferring them to a zip-lock bag or airtight container. You can cook straight from frozen! Wait a little longer to fry (at a slightly lower burner temperature) if frying, change the oven temperature to 400 and cook for 10-12 minutes per side if cooking.
Calories: 352kcal | Carbohydrates: 37g | Protein: 13g | Fat: 17g | Saturated fats: 4g | Trans fat: 1g | Cholesterol: 58mg | Sodium: 649mg | Potassium: 47mg | Fiber: 4g | Sugar: 3g | Vitamin A: 65IU | C vitamin: 1mg | Football: 136mg | Iron: 2mg