Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
More popularly known to many as toasted ravioli, this appetizer is basically cheese-filled, breaded pasta pillows that have been fried to a golden color. These are best eaten dipped in tomato sauce. Save yourself the trouble of making the ravioli from scratch; just rely on the store-bought frozen kind.
Set up a dredging station: Place flour, beaten eggs, and breadcrumbs in three separate shallow bowls. Season breadcrumbs with salt and pepper.
Dredge ravioli in flour, then dip in eggs and toss in breadcrumbs until fully coated.
In a large deep skillet or shallow pot, heat vegetable oil, enough to deep fry, until shimmering. Add ravioli and fry until golden, about 3 minutes.
Using a slotted spoon, transfer ravioli on to a paper towel-lined baking sheet or plate.
Sprinkle with Parmesan and parsley and serve with marinara sauce.
This recipe was originally published in Delish US.
No, you should not thaw the ravioli before starting the dredging process. Using frozen ravioli ensures the pasta maintains its structural integrity and prevents the cheese filling from leaking out or becoming too watery during frying. Simply move the ravioli straight from the freezer into your flour, egg, and breadcrumb station for the best results.
The secret to a perfect crust is the three-step dredging station and a brief rest. Ensure each ravioli is fully coated in flour (which acts as glue), thoroughly dipped in egg, and pressed firmly into the breadcrumbs. For the best adhesion, let the breaded ravioli sit on a wire rack for 5–10 minutes before frying to allow the coating to “set.”
Aim for an oil temperature between 350°F and 375°F (175°C–190°C) using a neutral oil like vegetable or canola. If the oil is too cool, the ravioli will become greasy and soggy; if it is too hot, the outside will burn before the cheese center has melted. A shimmering oil surface or a breadcrumb sizzle test usually indicates it is ready.
Yes, you can achieve a crispy “toasted” ravioli by air frying them at 400°F (200°C) for about 6–8 minutes. Be sure to spray the breaded ravioli generously with non-stick cooking oil spray on both sides to ensure they turn golden brown. Flip them halfway through the cooking time to ensure an even, crunchy texture without the excess oil of deep frying.
Store leftovers in an airtight container in the refrigerator for up to three days. To maintain the crispy exterior when reheating, avoid the microwave, which makes the pasta rubbery. Instead, place them in a 400°F (200°C) oven or air fryer for 3–5 minutes until they are heated through and the breading has regained its signature crunch.
