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Toasted Ravioli recipe
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Toasted Ravioli - Baked or Fried

Toasted ravioli is a wonderful party appetizer when served with marinara sauce for dipping, and is easy to prepare baked or fried.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer
Cuisine: Italian
Servings: 8
Calories: 268kcal

Ingredients

  • 16 ounces cheese ravioli (thawed if frozen)
  • 2 egg
  • 2 tablespoons water
  • 1 cup breadcrumbs
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • Cooking Spray for baking or Oil for deep frying

Serving

  • Marinara Sauce

Instructions

Breading

  • Set up a dredging station by combing the egg and milk in a dish, and beating it together. In a separate dish mix together breadcrumbs, Parmesan, Italian seasoning, garlic powder, and salt.
  • Working in batches, dip the ravioli fully into the egg wash, then let the excess run off and toss in the breadcrumb mixture to fully coat.
  • Lay the breaded ravloili in a single layer on a large baking sheet until ready for cooking.

Frying

  • Add cooking oil to a straight walled pan or Dutch oven until it is a couple inches deep. Heat the cooking oil to 350 degrees.
  • Add the breaded ravioli in batches and fry for approximately four minutes, or until golden brown.
  • Remove each finished batch and set on a wire rack, or paper towels, to drain.

Baking

  • Preheat oven to 400 degrees.
  • Spray ravioli lightly with cooking spray on each side and place the baking sheet in the oven to bake for 10 minutes.

Serving

  • Serve with warmed Marinara sauce for dipping.

Notes

This recipe is just enough egg and breading for 16 ounces of ravioli. If your package is bigger, just scale up the breading and egg quantities as needed.

Nutrition

Calories: 268kcal | Carbohydrates: 34g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 784mg | Potassium: 48mg | Fiber: 2g | Sugar: 2g | Vitamin A: 84IU | Calcium: 71mg | Iron: 7mg