Toasted Ravioli: How I Actually Make This Irresistible Snack
How Toasted Ravioli Turned Me Into That Person At The Party
Alright, so I first tasted toasted ravioli at a totally raucous Super Bowl party in St. Louis – back in college when I basically lived on cafeteria pizza and peanut butter. (Yup, it’s a St. Louis thing; I didn’t know either til my friend’s grandma slapped my hand away from the cooling rack because they were “still too hot, dear”). On a good day, I can eat half the batch straight off the pan. But anyway – I’d never made them myself until years later, and the first batch? Well, I still call them “The Incident.” We don’t talk about that batch, really. Now, though, I’ve got it down (mostly) and even my pickiest nephew asks for them. Not that it’s bragging… okay, maybe just a little.
Why You Gotta Try This — Or, Why My Family Gets Weirdly Excited
I make these when it’s too hot to turn on the oven for hours but I want, like, some kind of magic treat that brings everyone to the kitchen. My family goes wild for them because let’s be honest, who can say no to ravioli you get to eat with your hands? And ok, I admit sometimes the breading literally falls off and I get a bit grumpy – but honestly, that’s just more for “taste-testing.” (Let’s call it quality control). If you grew up thinking ravioli only belonged in a bowl of soup, prepare for a little culinary mind-blowing. They come out crispy; nobody ever asks for leftovers – if there are any, which… yeah.
What You’ll Need (And What You Can Totally Swap)
- 1 package frozen ravioli (regular cheese-filled is classic, but I’ve also used beef – once, I even tried pesto ricotta; it was fine but, not amazing)
- 2 large eggs (sometimes one is enough, but I always have trouble with running out right at the end; so I use two now)
- 1 cup Italian-style breadcrumbs (Panko gets things extra crunchy, but honestly, store brand is fine – my grandmother always insisted on Progresso and I just smile and nod)
- 1/4 cup grated Parmesan cheese (sometimes the green can, sometimes fresh; you do you)
- 1 1/2 cups marinara sauce, for dipping (here’s the thing – homemade, jarred, whatever’s lurking in the fridge; this is no time for purism)
- Vegetable oil, for frying (Canola works. Once I tried olive oil and it just… didn’t taste right.)
- Optional: fresh herbs, garlic powder, or chili flakes (my partner likes to sprinkle chili, I just go plain most nights)
How I Actually Make Toasted Ravioli — Step by Step, But Not Too Complicated
- Thaw the ravioli. Or, if you’re me and forget this literally every time, toss ’em in boiling water for a minute then drain really well so they don’t turn the breading into wall paste.
- Set up your station. A bowl for eggs (whisk ’em), another for breadcrumbs + parm + optional seasoning. Sometimes, one big plate for breaded ravioli before frying – or honestly, straight from bowl to oil if I’m in a rush.
- Dip ravioli in egg, then dredge in breadcrumbs; press gently. If you’re using fresh ravioli instead of frozen, go fast – it turns mushy pretty quick (just speaking form experience… yikes).
- Heat oil in a skillet; about an inch deep is good, medium-high. It should sizzle quietly – not violently. You can test with a sacrificial ravioli (is there any other way to know?).
- Fry in batches, about 1–2 min per side. They brown fast, faster than you’d think. Flip with tongs. If they stick or a few burst, don’t panic – it happens. This is where I usually sneak a bite (careful, lava-center!).
- Drain on a paper towel-lined plate. Sprinkle a bit more parm while they’re hot. If they look too dark, that’s just “extra flavor” – or that’s what I tell myself anyway.
- Serve warm with whatever marinara you like. Or eat them plain like my niece, who thinks sauce is “suspicious.” To each their own.
Notes That Only Come From Messing Up A Lot
- If you use giant ravioli (I mean, I tried once—total disaster), they won’t crisp up before bursting. Bite-sized is easier for everyone, including your sanity.
- Breading likes to slide off if the ravioli’s too wet – pat them pretty dry or you’ll end up with a sad little ravioli pond. Learned that the hard way more than once.
- Don’t crowd the pan. Really. I keep giving myself this advice, but I always think, “I’m sure these eight will fit,” and nope.
Some Variations I’ve Actually Tried (And A Few Ideas That Tanked)
- Air fryer? Works really nicely; just a spritz of oil, maybe 7-8 minutes at 400°F, but don’t skip the breading or they’re limp. I found this other air fryer method if you’re curious.
- Pepper jack in the breading for extra zip? Yes, please.
- Once I tried stuffing the ravioli with a sun-dried tomato tapenade before breading. Looked fancy, tasted… odd. Maybe skip that unless you’re feeling wild.
- Honestly, even gluten-free ravioli turns out surprisingly good, so don’t be shy if that’s your thing.
The Gear (Or, What To Do If You Don’t Have Fancy Stuff)
So in theory, you need a deep skillet and tongs. But I’ve used a regular old saucepan and even a pasta pot once. Tongs are nice, but a slotted spoon works just fine if you don’t feel like hunting for tools. I found a good list of kitchen tongs here if you’re out shopping, but like… don’t overthink it.
Storing These (If You Somehow Have Leftovers)
Put ’em in an airtight container; fridge is fine for up to two days. I rarely have any to store if I’m honest. They reheat best in a toaster oven so they don’t go soggy. Or, if you’re feeling lazy, cold out of the fridge with a dunk in sauce—don’t knock it til you try it. I never think they taste quite as magical as day one, but my husband disagrees.
How I Serve Toasted Ravioli (And Family Feud Stories)
I usually put them on a big platter with a bowl of whatever marinara is already open, sometimes a little sprinkle of flaky salt, and call it a day. On game night, I set out ranch as a second dip, even though my brother says that’s “heresy.” It’s a running joke now.
Pro Tips (A.K.A. Mistakes I’ve Actually Made So You Don’t Have To)
- I once tried rushing the oil temp (impatient much?) and ended up with ravioli oil-sponges. Wait for the sizzle, please!
- Double-dip for extra crunch, but it gets messy. Totally your call but good for nights you’re after serious crispy.
- If the breading falls off, patch it up with more egg and crumbs. They’re forgiving little guys (mostly).
FAQ — Real Questions I’ve Gotten From Friends (And Family Group Texts)
- Can I use fresh pasta ravioli?
- Yeah, but work fast — they get mushy. Actually, I think frozen is easier, but that’s me.
- What dipping sauces are good?
- Honestly, you can go classic with marinara, or mix it up with ranch, garlic aioli, or even leftover BBQ. Once someone asked if chocolate sauce was good — can’t recommend, sorry!
- Do I really have to fry these?
- Nope! I’ve air-fried and even baked them (brush with oil, 425°F for about 12 mins). They’re a different kind of crispy but still better than skipping them altogether.
- Does this work for meal prep for parties?
- I mean, sorta. They’re best fresh but you can reheat them. Actually, try assembling and refrigerating a few hours ahead, then fry right before your crowd shows up.
- How do you keep the filling from leaking out?
- Use well-sealed ravioli, and don’t over-boil if you’re thawing. If one splits, just call it “deconstructed” or… eat them faster?
Oh, and by the way, if you’ve never heard of St. Louis toasted ravioli, here’s the Wiki link for your next trivia night (it’s wild what folks will do with pasta). Because let’s face it – sometimes, the best dishes come from a happy accident and a little leftover marinara.
Ingredients
- 16 ounces cheese ravioli, refrigerated or frozen
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Vegetable oil, for frying
- Marinara sauce, for serving
Instructions
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1Bring a large pot of salted water to a boil. Cook ravioli for 2-3 minutes until just tender but not fully cooked. Drain and set aside.
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2In a shallow bowl, whisk together eggs and milk. In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, and dried Italian herbs.
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3Dip each ravioli into the egg mixture, then coat thoroughly with the breadcrumb mixture. Place on a baking sheet.
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4In a large skillet, heat about 1 inch of vegetable oil over medium heat. Working in batches, fry the breaded ravioli for 2-3 minutes per side until golden brown and crispy.
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5Remove fried ravioli with a slotted spoon and drain on paper towels. Serve warm with marinara sauce for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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