Italian · Appetizer/Side
Toasted Ravioli
Cheese ravioli coated in seasoned Parmesan breadcrumbs, fried until crisp, and served with warm marinara for dipping.
- Prep time
- 25 minutes
- Cook time
- 20 minutes
- Total time
- 45 minutes
- Servings
- 6 appetizer servings
Ingredients
- 20 oz refrigerated cheese ravioli (560 g)
- 1 cup all-purpose flour (120 g)
- 2 large eggs
- 2 tbsp milk (30 mL)
- 1 1/2 cups Italian breadcrumbs (150 g)
- 1/2 cup grated Parmesan cheese (50 g)
- 1 tsp garlic powder (3 g)
- 1 tsp dried Italian seasoning (2 g)
- Vegetable oil for frying
For Serving
- 2 cups marinara sauce (480 mL)
- Extra grated Parmesan cheese
- Fresh parsley, chopped (optional)
Directions
- Cook the ravioli according to package directions until just tender. Drain and allow to cool slightly.
- Place flour in one shallow bowl.
- In a second bowl, whisk together eggs and milk.
- In a third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
- Dredge each ravioli in flour, then egg mixture, then breadcrumb mixture, coating evenly.
- Heat 2–3 inches of oil to 350°F (175°C).
- Fry ravioli in batches for 2–3 minutes, turning occasionally, until golden brown and crispy.
- Transfer to a paper towel-lined tray.
- Sprinkle with Parmesan cheese and parsley.
- Serve warm with marinara sauce for dipping.