This Toasted Ravioli Recipe makes the perfect appetizer and is so addicting! Cheese raviolis are breaded then fried until golden brown and crispy! These taste so much better then the store bought or restaurant version and are surprisingly super simple to make!
Love easy appetizer recipes? Then you’ve got to try my Homemade Pretzel Bites and my Easy BLT Dip!
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Toasted Ravioli Recipe
I just found my new favorite appetizer! These Toasted Raviolis are so delicious and addicting. If you have ever tried the toasted raviolis from Olive Garden these are just like them!
They are also super easy to throw together making them an awesome appetizer to serve at a party. There’s barely any prep time and I always seem to have these ingredients on hand! Simply take your favorite raviolis (I did cheese), and dip them in an egg and milk mixture then in herb breadcrumbs. The raviolis get deep fried for 3-4 minutes or until they are golden brown. That’s it!
These homemade toasted ravioli make a great appetizer, snack, or light meal. And they’re kid-approved! Serve with marinara sauce for dipping! These are also amazing served with pesto or an aioli for dipping!
Toasted Ravioli Ingredients
- Cheese Ravioli: I used frozen store-bought ravioli just to keep things easy, but you can use any ravioli you like. Pesto, beef or chicken would all be amazing. If you don’t have raviolis on hand make this with tortellini!
- Italian Breadcrumbs: Make the breading so crunchy! You can also just Panko but I personally prefer Italian breadcrumbs because they are finer and have more flavor!
- Herbs and seasonings: These breadcrumbs are loaded with herbs! I add freshly chopped parsley, freshly chopped oregano, garlic powder, onion powder, salt, and pepper. Change up the herbs and seasonings as you like! If you don’t have fresh parsley or oregano substitute 1/2 tsp dried of each.
- Milk: I used whole milk but use whatever you have on hand.
- Eggs: Are added to the wet ingredients to help the breading stick to the raviolis.
- Oil: For deep frying. Any neutral oil like canola, vegetable or peanut oil will work!
How To Make Toasted Ravioli
- Step one: Combine your milk and eggs in a shallow bowl. Next add your breadcrumbs, parsley, oregano, garlic powder and onion powder to another shallow bowl.
- Step two: Dip raviolis into the egg mixture then into the breadcrumb mixture making sure to coat both sides.
- Step three: Place the breaded ravioli on a baking sheet lined with parchment paper. Place in the freezer for 30 minutes.
- Step four: Meanwhile fill a large pot with at least 2 inches of oil and heat to 350 degrees.
- Step five: Remove ravioli from the freezer. Working in small batches cook the raviolis for 3-4 minutes.
- Step six: Place the raviolis on a plate lined with paper towels and season with a sprinkle of salt and pepper.
- Step seven: Serve immediately with a sprinkle of parmesan cheese, parsley and your favorite dipping sauce!
baking instrucions
Bake these raviolis in a 425 degree oven for 15 minutes or until golden brown on both sides and crispy.
storage and reheating instructions
- Refrigeration Instructions: You can store leftover toasted ravioli in an airtight container in the fridge for up to 5 days.
- Reheat: In the air fryer or oven until heated through and crispy.
frequently asked questions
Can You freeze toasted raviolis?
Absolutely! Once the ravioli is breaded transfer it to a baking sheet and place in the freezer for 30 minutes. Transfer to a ziplock bag and freeze for up to 2 months!
What should I serve with toasted ravioli?
Top the Toasted Ravioli’s with grated parmesan cheese and fresh chopped parsley. I love serving warm marinara with the raviolis. You could also serve these with homemade pesto, aioli or Ranch dressing would also be amazing!
Should I use fresh or frozen raviolis?
I have used both fresh refrigerated raviolis as well as frozen raviolis. It’s very difficult to tell the difference between the two. I would go with what you can find in the supermarket or what you have on hand! Either way they are going to be delicious!
More Appetizer Recipes
- Spicy Chipotle Guacamole
- Air Fryer Chicken Wings
- Hoisin Chicken Lettuce Wraps
- Slow Cooker Sriracha Meatballs
- Crab Toast
- Sweet Potato Fries
equipment
Toasted Ravioli
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
- salt and pepper to taste
- parmesan cheese for serving, if desired
- chopped fresh parsley for serving, if desired
- marinara sauce for serving, if desired
Instructions
- Add milk and eggs to a shallow bowl and mix to combine.In another shallow bowl add breadcrumbs, parsley, oregano, garlic powder and onion powder and stir to combine.Dip raviolis into the egg mixture then into the breadcrumb mixture making sure to coat both sides.
- Place the breaded ravioli on a baking sheet lined with parchment paper. Place in the freezer for 30 minutes.
- Meanwhile fill a large pot with at least 2 inches of oil and heat to 350 degrees F.
- Remove ravioli from the freezer. Working in small batches cook the raviolis for 3-4 minutes.
- Place the raviolis on a plate lined with paper towels and season with a sprinkle of salt and pepper.
- Serve immediately with parmesan cheese, fresh parsley and marinara sauce, if desired.
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Chris
These were as good as they look!
Freddy
These are great, everyone loved them!
One small suggestion about the quote from your post below. Sorry to be the “Grammar Police”, but when I see or hear “unthawed” it is like finger nails on a chalk board to me.
Think about it….
If something is unthawed, then it is frozen.
You are saying that in a pinch we can use frozen frozen raviolis???
Also, (you’re) in a pinch, not your in a pinch.
“If using frozen you can thaw overnight or if your in a pinch frozen unthawed raviolis can be used.”
Julia
I’ve just come across this recipe and I love it! I have never toasted ravioli but can’t wait to give it a go 🙂
Deb
Toasted ravioli is NEVER made with cheese ravioli! It is always made with meat ravioli!
Karen
My ravioli puffed up quiet a bit. Made these a number of times. This was the first time this happened. Thoughts on why?
Kelley Simmons
Hi Karen,
When they start to get puffy that’s when I pull them out. The longer they cook the puffier they will get.
Hope this helps! Thanks!
Kelley
Andrea Rielly
Im unclear, should these be prepared frozen or thawed? What works best?
Kelley Simmons
Hi Andrea,
Either option works great it’s totally preference. If they are already frozen don’t worry about thawing. If they are fresh than that’s perfect use them refrigerated. I typically just use whatever I have.
I hope this helps! Happy Holidays!
Kelley
Talia
Will the breading stick if using frozen?
Kelley Simmons
Yes it will! The egg and milk mixture help the breadcrumbs to stick to the raviolis.
Kelly
If using fresh ravioli l, do they have to be frozen after putting on ingredients? Can’t wait to make these
Kelley Simmons
Hi Kelly,
Yes they do still need to be place in the freezer for 30 minutes. This helps the coating stick to the ravioli and is an important step.
Thanks!
Kelley
Megan M
Can these be made beforehand and then reheated?
Kelley Simmons
Hi Megan,
To make these before hand you could dredge them in the breading them keep them in the fridge or freezer until you are ready to fry them and serve.
Thanks!
Kelley
Hugh Wardlaw
If you use frozen toasted ravioli and cook it at 375 or above for 10 minutes you will have a verrrrry hard ravioli to try to eat. We are looking at ignoring the recipes that call for so much heat and cook time and will go for shorter cook times and possibly lower temperatures. The ones we prepared according to these instructions could only be cut with a sharp knife. We are learning to question any online recipes. We are retirees who want to use our Ninja Foodi because of the reduced cook times.