Toasted Ravioli
There’s a reason toasted ravioli has become a party favorite: crunchy exterior, pillowy pasta, and oozy cheese inside. This version is approachable, weeknight-friendly, and follows a simple three-step coating process that yields golden, crunchy bites every time. The ingredients are pantry staples and the technique is forgiving, so you can make a big batch for game day or keep it casual for an appetizer at dinner.
Before we dive into the how-to, here’s what you’ll need. The ingredient list below is the single source of truth — quantities are exact so you can measure at the start and move through the steps without guessing.
Ingredients
- ▢Canola oil for frying
- ▢2 large eggs, slightly 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
About the ingredients
Canola oil gives a neutral frying flavor and tolerates the higher temperatures needed to crisp the coating without smoking. The combination of Italian seasoned breadcrumbs and Panko gives a great textural contrast: the Italian crumbs bring herb and seasoning, and the Panko yields that signature airy crunch. A 16-ounce package of cheese ravioli is the perfect size for a crowd or a family appetizer. Slightly beaten eggs and milk form an easy wash that helps the crumbs adhere, while the grated Parmesan finishes the coating with savory depth.
Equipment
- Large, heavy-bottomed skillet or deep fryer
- Wire rack or paper towels for draining
- Three shallow bowls or pie plates for the dredging station
- Slotted spoon or spider for removing ravioli from the oil
- Instant-read thermometer (optional but helpful)
Tips for success
- Dry the ravioli with a paper towel if they are wet after thawing; excess moisture prevents the coating from sticking.
- Use a thermometer and heat the oil to about 350–365°F (175–185°C) for even browning without burning the crumbs.
- Fry in batches so the oil temperature doesn’t drop too much; overcrowding yields soggy rather than crisp results.
- Keep finished ravioli warm on a wire rack set over a rimmed baking sheet so they stay crispy all the way through serving.
Step-by-step instructions
The recipe directions below are rewritten into clear, numbered steps. They follow the original order, use the exact ingredient amounts listed above, and make small clarifications where necessary so the technique is easy to follow.
- Set up your dredging station. In the first shallow bowl, pour the slightly beaten eggs. In the second, whisk together 1 cup milk with the eggs if you prefer a combined wash, or keep as written and use the eggs in one bowl and the milk in another — either approach creates a wet layer for the crumbs to cling to. In the third shallow bowl, combine 1 cup Italian seasoned breadcrumbs, 1 cup Panko breadcrumbs, and ¼ cup freshly grated Parmesan cheese; stir them together so the Parmesan is distributed evenly through the breadcrumb mixture.
- Prepare the ravioli. If using frozen ravioli, make sure it is thawed and gently pat each piece dry with a paper towel. Dry ravioli will pick up the coating better and won’t cause the oil temperature to drop when they go in.
- Heat the oil. Pour canola oil into a large, heavy-bottomed skillet or pot to a depth of about 1½ to 2 inches — enough to allow the ravioli to float while frying. Warm the oil over medium heat until it reaches 350–365°F (175–185°C). If you don’t have a thermometer, test by dipping the edge of a single breadcrumb into the oil; it should sizzle and brown slowly and steadily, not burn immediately.
- Coat the ravioli. Working with a few pieces at a time so the crumbs stay crisp, first dip a ravioli into the slightly beaten eggs (and milk if using them as a combined wash) to moisten both sides. Let any excess drip off for a second, then press the ravioli into the breadcrumb-Parmesan mixture until fully coated on both sides. Shake off loose crumbs and transfer to a plate in a single layer. Repeat until all ravioli are coated.
- Fry the ravioli. Carefully lower a few coated ravioli into the hot oil. Don’t overcrowd the pan; leave space so each piece can float freely. Fry for about 2 to 3 minutes per side, or until the coating is a deep golden brown and crisp. Turn them once with a slotted spoon or spider to brown both sides evenly.
- Drain and finish. Remove the toasted ravioli from the oil and transfer them to a wire rack set over a rimmed baking sheet, or to a layer of paper towels to absorb excess oil. Allow them to rest for a minute so the interior finishes warming and the exterior stays crisp. If you like, sprinkle an extra pinch of grated Parmesan on top while they’re hot.
- Repeat and serve. Continue frying the remaining ravioli in batches, rechecking the oil temperature between batches and adjusting the heat as needed to maintain roughly 350–365°F (175–185°C). Serve the toasted ravioli warm with your preferred dipping sauce.
Serving suggestions
Toasted ravioli pairs beautifully with a bright marinara for dipping. You can also serve them with a garlic-herb butter, a creamy roasted red pepper dip, or a simple yogurt-based dip seasoned with lemon and herbs. Garnish with a sprinkle of extra Parmesan and a few torn basil leaves for color and freshness.
Make-ahead and storage
You can assemble the coating ahead of time and refrigerate the crumb mixture in an airtight container. Coated ravioli are best fried immediately, but you can refrigerate assembled ravioli for up to 2 hours before frying; let them sit uncovered briefly to firm up in the fridge and then fry from cold. Leftover toasted ravioli will soften over time; to re-crisp, place them on a baking sheet in a preheated 375°F oven for 6–8 minutes, flipping once, until heated through and crunchy again.
Variations and swaps
- Add heat: Mix a teaspoon of smoked paprika or cayenne into the breadcrumb mixture for a smoky kick.
- Herb-forward: Stir in a tablespoon of finely chopped fresh parsley or basil into the breadcrumbs for extra brightness.
- Cheese boost: Fold in an extra two tablespoons of grated Parmesan into the breadcrumb mixture for more savory punch.
- Air-fryer option: Arrange coated ravioli in a single layer in the basket and spray lightly with oil. Air-fry at 375°F for 6–8 minutes, flipping halfway, until golden and crisp.
Why this method works
The triple-station coating — wet wash, then seasoned breadcrumb mixture — creates a reliable bond that crisps up beautifully during frying. Using both Italian seasoned breadcrumbs and Panko brings an herbal flavor plus a textured crunch. Frying at the right temperature seals the coating quickly and warms the cheese filling without overcooking the pasta.
Nutrition notes
These are savory, indulgent bites best enjoyed in moderation. You can reduce overall oil absorption slightly by draining on a wire rack rather than paper towels and by ensuring the oil stays hot enough that the coating sets quickly.
Final thoughts
Toasted ravioli is one of those retro-classic appetizers that feels special yet is straightforward to make at home. With a little planning and a steady hand at the fryer, you’ll achieve crunchy, cheesy pockets that disappear fast. Invite friends over, put out a few dipping sauces, and watch these golden bites become the star of the table.
Toasted Ravioli
Ingredients
Equipment
Method
- Line a work area with three layers of paper towels and set a wire rack on top for draining the fried ravioli.
- Pour canola oil into a deep frying pan or pot to a depth of about 2 inches and heat over medium until a deep-fry thermometer reads 325°F (about medium heat).
- Whisk the eggs and milk together in a shallow bowl to make the egg wash.
- In a separate shallow bowl, combine the Italian seasoned breadcrumbs and the Panko breadcrumbs.
- Working in batches, dip each ravioli into the egg and milk mixture to coat completely, letting excess drip off, then dredge thoroughly in the breadcrumb mixture.
- Fry 3–5 ravioli at a time (do not overcrowd) until golden brown and crispy, about 1–3 minutes, turning as needed with a slotted spoon or spider.
- Transfer fried ravioli to the prepared wire rack to drain and immediately sprinkle with grated Parmesan.
- Repeat the dredging and frying process until all ravioli are cooked, then serve hot with your favorite dipping sauce.
Notes
- Do not boil or cook the ravioli before dredging.
- Freeze cooked ravioli for later use.
- Reheat frozen ravioli on a rimmed baking sheet at 375°F for 10–15 minutes or until hot.
