Servings
Font
Back
5.0 from 24 votes

Toasted Ravioli (Fried or Baked)

This Toasted Ravioli is fried OR baked, a delicious appetizer or light meal dipped in warm marinara sauce! Make ahead and freeze if you want.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 352 kcal
Course: Appetizer
Cuisine: Italian

Ingredients

  • 10 oz. ravioli fresh or frozen, any flavor (see notes)
  • 1 egg
  • 2 tablespoons milk or cream preferably whole (low fat, skim, plant-based, or even water will do in a pinch)
  • kosher salt and black pepper
  • 3/4 cup Italian seasoned bread crumbs (see notes for how to make your own)
  • 1/4 cup extra-virgin olive oil plus more if needed (for frying), or another oil (regular olive oil or canola or vegetable).
  • marinara sauce, chopped fresh parsley, and parmesan cheese for serving (optional)

Instructions

    Cup of Yum
  1. Mix the egg and milk (2 tablespoons) along with a pinch of kosher salt and black pepper in a shallow bowl. Pour the bread crumbs (1 cup) into another shallow bowl. Get out a baking sheet or large plate to place prepared ravioli.
  2. With one hand, dip each ravioli into the egg and milk mixture, shaking gently to remove excess. Place in the bread crumbs and bread each side thoroughly, using your other clean hand to pat the breadcrumbs into the surface. Place breaded ravioli on a baking sheet or large plate.
  3. Heat 1/4 cup olive oil in a large heavy skillet (I like to use cast iron) over medium-high heat. When the oil is hot (place the handle of a wooden spoon into it to see if it bubbles), add the ravioli to the skillet. Fry for about 2 minutes on each side, until the bread crumb coating is golden brown. I recommend using a fish turner/slotted spatula to flip them. Remove to a paper towel lined plate or baking sheet. Note: make sure the ravioli are spread out to not touch each other - you may need to do two batches, and you may need to add more oil if you do this. Also, keep an eye on the temperature of the oil, since all burners are different - if the ravioli is turning too dark or the oil starts smoking, turn the heat down to medium or even medium-low.
  4. Garnish the ravioli with fresh parsley and parmesan cheese if desired, and serve with marinara sauce for dipping.

Notes

  • To bake instead of fry: Preheat oven to 425 degrees. Pour the 1/4 cup oil onto a rimmed baking sheet and spread out. Place the breaded ravioli onto the baking sheet. Bake for 7 minutes, then flip over and bake for 7 more minutes. 
  • If using frozen ravioli, you can use them frozen OR defrost them before using. The breadcrumbs may stick a little better if they are defrosted, and if frying it will be easier if they are a little more malleable, but either way is fine!
  • I used spinach and ricotta ravioli for this. You can use any flavor you want - cheese, beef, mushroom... any kind! Ravioli also comes in different sizes and shapes - any is fine for this recipe.
  • This recipe serves 4 as an appetizer and 2 as a light meal (I like pairing it with a salad for lunch).
  • To make your own Italian seasoned bread crumbs, mix 1 cup plain bread crumbs with 1 tablespoon Italian seasoning (or 1/2 teaspoon each of dried parsley, dried basil, dried oregano, onion powder, garlic powder, and black pepper) and 1/2 teaspoon kosher salt. Here's more on how to make your own Italian Bread Crumbs.
  • Make ahead and freeze by breading the ravioli, flash freezing on a baking sheet, then transferring to a zip top bag or airtight container. You can cook directly from frozen! Allow for a little more frying time (at a slightly lower burner temperature) if frying, and change the oven temp to 400 and cook for 10-12 minutes on each side if baking.

Nutrition Information

Calories 352kcal (18%) Carbohydrates 37g (12%) Protein 13g (26%) Fat 17g (26%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 58mg (19%) Sodium 649mg (27%) Potassium 47mg (1%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 65IU (1%) Vitamin C 1mg (1%) Calcium 136mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 352

% Daily Value*

Calories 352kcal 18%
Carbohydrates 37g 12%
Protein 13g 26%
Fat 17g 26%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 58mg 19%
Sodium 649mg 27%
Potassium 47mg 1%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 65IU 1%
Vitamin C 1mg 1%
Calcium 136mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.