Toasted Ravioli is a classic St. Louis appetizer that deserves worldwide recognition. These deep-fried ravioli are crispy, flavorful, and absolutely addicting! This fried ravioli recipe is perfect for parties, pre-dinner apps, or pretty much any occasion. Just dip them in marinara sauce and enjoy!
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Why We Love This Fried Ravioli Recipe
If you’re from St. Louis, then you already know about this one. But for everyone else in the world, it may be totally new to you. Imagine ravioli stuffed with cheese or beef, deep fried in breadcrumbs, and then dipped in marinara sauce. It’s crispy and crunchy, super savory and cheesy, hot and fresh. It’s everything you could want in an appetizer!
These deep-fried ravioli are perfect for parties– Just grab, dip, and pop in your mouth! They’ll fly off the plate, so make plenty.
How to Store and Reheat
Store leftover toasted ravioli in an airtight container in the refrigerator for up to 4 days. To reheat, place the ravioli in a single layer on a rimmed baking sheet, and bake for 10-15 minutes at 375°F. Reheating in the oven is always best so that you don’t get soggy ravioli. Nobody likes that!!
How to Freeze
You can freeze toasted ravioli after they’ve been deep fried. Make sure they cool completely before storing them. Place them in a freezer-safe container and freeze for up to 2-3 months.
Serving Suggestions
Toasted ravioli is good on its own, but the dipping sauce is what really makes it amazing. Classic marinara sauce is a must if you’re going to serve these, but you can give people some other options as well. Using honey mustard and ranch are simple dipping sauce options, and something cheesy will really add an addicting twist. If you want your sauce a little chunkier, try this Crockpot Spaghetti Sauce!
Yep! They’re just like regular ravioli, but deep-fried. This tasty app was invented in St. Louis.
The story goes that a chef at Mama Campisi’s in St. Louis dropped a ravioli in a fryer and ended up with this fried ravioli… the rest is history! It was too good not to keep making, and I for one am very grateful for this accidental dish.
Nope! If you’re using frozen ravioli like I did, you’ll want to thaw them first, but don’t boil them. This will make them turn out soggy and overcooked.
More Cheesy Fried Appetizers To Try
- Fried Taco Pizza Pockets
- Fried Mashed Potato Balls
- Fried Goat Cheese Balls
- Arancini Balls
- Taquitos
- Fried Blue Cheese Stuffed Olives
- Fried Mozzarella Sticks
5-Star Review
“I just discovered your site yesterday and I made this recipe today. They were delicious and filling! I ate 6, my 3 year old daughter ate 4, and my friend ate 4. I’m just sorry I can’t eat more!” -Janne Lynch
Toasted Ravioli (Fried Ravioli Recipe)
Ingredients
- Canola oil for frying
- 2 large eggs lightly beaten
- 1 cup milk
- 1 cup Italian seasoned breadcrumbs
- 1 cup Panko breadcrumbs
- 16 ounces cheese ravioli thawed if frozen (1 package)
- ¼ cup freshly grated Parmesan cheese
Instructions
- Stack three paper towels near the work station and place a wire rack over the paper towels. (This is where the fried ravioli will drain.)
- In a deep frying pan, heat 2 inches of oil over medium heat until a deep-fry thermometer reaches 325°F.Canola oil
- While the oil heats, whisk the eggs and milk together in a shallow bowl.2 large eggs, 1 cup milk
- In a different bowl, mix together the Italian seasoned and the Panko breadcrumbs.1 cup Italian seasoned breadcrumbs, 1 cup Panko breadcrumbs
- Dip the ravioli in the milk/egg mixture to coat completely and allow excess milk/egg to drip off.16 ounces cheese ravioli
- Dredge the ravioli in the breadcrumbs.
- Fry just 3-5 ravioli at a time, depending on the size of your pan. Cook the ravioli for 1-3 minutes, or until crispy and golden brown. Stir and flip often with a wooden spoon or cooking spider.
- Transfer the cooked ravioli to the prepared wire rack and sprinkle each with grated Parmesan.¼ cup freshly grated Parmesan cheese
- Repeat until all ravioli are cooked.
- Serve with marinara, honey mustard or your favorite dipping sauce.
Video
Becky’s Tips
- Do not boil or cook the ravioli in any way before dredging them.
- The cooked ravioli can be frozen. To reheat the ravioli when ready to eat, heat the oven to 375°F and cook, on a rimmed baking sheet, 10-15 minutes or until sizzling and hot.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Toasted Ravioli Step by Step
Heat the Oil: Stack three paper towels near your work station and place a wire rack over the paper towels. (This is where the fried ravioli will drain.) In a deep frying pan, heat 2 inches of canola oil over medium heat until a deep-fry thermometer reaches 325°F.
Dip the Ravioli: While the oil heats, whisk 2 large eggs and 1 cup of milk together in a shallow bowl. In a different bowl, mix together 1 cup of Italian seasoned breadcrumbs and 1 cup of Panko breadcrumbs. Dip 16 ounces of cheese ravioli in the milk/egg mixture to coat completely and allow excess milk/egg to drip off.
Coat the Ravioli: Dredge the ravioli in the breadcrumbs.
Fry the Ravioli: Fry just 3-5 ravioli at a time, depending on the size of your pan. Cook the ravioli for 1-3 minutes, or until crispy and golden brown. Stir and flip often with a wooden spoon or cooking spider.
Sprinkle with Cheese: Transfer the cooked ravioli to the prepared wire rack and sprinkle them with ¼ cup of freshly grated Parmesan cheese. Repeat until all ravioli are cooked.
Serve the Ravioli: Serve with marinara, honey mustard, or your favorite dipping sauce.
1 cup of milk for 2 eggs?!? I don’t think so.
Modify to your liking!
I’ve made these a bunch of times. This time the raviolis puffed up a lot. Can you think of any reason? Also I find it hard to maintain the temperature and have a wait in between each batch to get up to temperature again (making it a lot longer process). Thoughts? Thanks.