If you’re looking for a unique and irresistible appetizer, breaded toasted ravioli is a must-try! These crispy, golden pockets of deliciousness are filled with savory cheese or meat, offering a perfect balance of crunchy exterior and warm, melted filling. Whether served as an appetizer at a dinner party or a fun snack for family movie night, breaded toasted ravioli is sure to impress.
To make this dish, start by choosing your favorite ravioli—cheese-filled, meat-filled, or even veggie-filled. Fresh or frozen ravioli both work perfectly for this recipe, so you can easily prepare it with whatever you have on hand. The key to getting that perfectly crispy texture lies in the breading process.
Begin by setting up a breading station with three shallow bowls: one with seasoned flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese. The flour helps the egg adhere to the ravioli, while the breadcrumb coating creates that crispy, golden crust. Dip each ravioli first in the flour, then the egg, and finally coat it thoroughly with the breadcrumb mixture.
Once breaded, arrange the ravioli on a baking sheet and lightly spray them with cooking oil for a nice, even crisp. You can bake them in the oven at 375°F (190°C) for about 15-20 minutes, or until they’re golden and crunchy. If you prefer a quicker method, you can also fry them in hot oil for a couple of minutes until they reach a deep golden color.
For extra flavor, consider adding a sprinkle of Italian seasoning or garlic powder to the breadcrumb mixture. You can also make the toasted ravioli extra special by serving them with a dipping sauce on the side, like marinara, ranch, or even a spicy arrabbiata sauce.
Breaded toasted ravioli is a fun, crowd-pleasing dish that’s both easy to prepare and highly customizable. Whether you’re enjoying them as a snack, appetizer, or party treat, they are guaranteed to be a hit. Crispy on the outside, warm and cheesy on the inside—these toasted ravioli are everything you want in a bite-sized snack!
Ingredients
- 20 pieces ravioli frozen or fresh
- 1 cup breadcrumbs Italian seasoned
- 1/2 cup parmesan cheese grated
- 2 eggs beaten
- 1/4 cup milk
- 1 cup marinara sauce for dipping
- 1/4 cup oil for frying
Instructions
- Heat oil in a deep fryer or large saucepan to 350°F (175°C).
- In a small bowl, combine breadcrumbs and grated parmesan cheese.
- In another bowl, mix beaten eggs with milk.
- Dip each ravioli in the egg mixture, then coat with breadcrumb mixture.
- Fry ravioli in batches for 2-3 minutes, or until golden brown.
- Remove from oil and drain on paper towels.
- Serve hot with marinara sauce on the side.
Nutrition
I don’t know, something about frying ravioli sounds kinda weird. But I guess some people like it. Not for me, though.
These are sooo good! I made them for my friends and they devoured them in minutes. Will definitely make again!
These turned out insanely crispy—exactly the vibe of my favorite appetizer place. I used fresh ravioli and they still stayed sealed. Marinara dipping is a must.
Way too much oil smell for me. Also, 350°F seems high—my first batch browned before the ravioli warmed through. I’d try air-frying next time.
Totally agree on the oil smell 😅 I use less oil/shorter fry time and it helps a lot. Also 350°F got me too—browning before the inside was hot.
350F is fine if they’re fully frozen? Mine take longer sometimes, but I’ve never tried air-frying. Might depend on how thick the ravioli is. Maybe add a quick oven finish after frying?
I tried this recipe but the ravioli turned out soggy. Not sure what went wrong.
Yum! Easy to make and perfect for a quick snack. Thanks for sharing!
My breading came off a bit when flipping. I rushed step 4. If you coat thoroughly and don’t crowd the pan, I bet it works way better.
Not sure about frying. Isn’t that unhealthy? I prefer baking mine.
But frying is like, the only way to get that crispy goodness! Baking might be healthier, but not everything can be baked! 😅
I get what you mean about frying being unhealthy, but everything in moderation! These fried ravioli are a delightful treat. Trying to bake them could work, but it won’t be the same crispiness! 🍽️
So do u think I can use any kind of sauce? Like BBQ? 🤔
These are amazing! My kids loved them! Way better than store-bought.
Really? I found them a bit too greasy. Maybe I did something wrong? 🤔
I’m so glad to hear that! These are a hit at my house too! Kids can be picky, but not with these!
I made this for my family gathering, and they devoured it! Will make again.
Really? I thought it might be too greasy. Did your kids like it?
That sounds amazing! It’s always great when a recipe impresses the family. I gotta try it myself.
Tasted great, but I used store-bought ravioli and it was too salty. Next time I’ll make my own.
I don’t get why these are popular. Just not for me. 🙁
Not gonna lie, I was skeptical about dipping frozen ravioli—thought they’d explode. They didn’t! But I used thawed ravioli first and it helped a lot.
Huh. I don’t know… I always thought frozen ravioli would go mushy or burst anyway. Maybe my oil wasn’t hot enough. 350 seems key though.
That’s awesome—same fear here. I’m glad you tried it and it didn’t explode. Thawing first definitely makes me feel better.
I need to learn to fry properly, mine turned out soggy. Any tips?
These came out super crispy on the outside and the ravioli stayed nice and hot. I used fresh ravioli and it still worked perfectly—serve immediately or they soften fast.
Yes!! I’ve made these a few times now and your note about serving immediately is spot on—the crunch doesn’t last long once they sit. I also used fresh ravioli and did the same coating, and it turned out great.
Mmmm good! But I think I added too much cheese since I couldn’t stop eating the mixture!
Yummy!
Isn’t ravioli too soggy when you fry it? Seems off to me.
Looks delicious! Can’t wait to try this. Thanks for sharing!
So easy to make! I served them at a party and everyone loved them. Thanks for the recipe!
Seems simple, but I’m skeptical about frying frozen ravioli—mine exploded a bit. Maybe I didn’t thaw enough or the oil temp was off.
Yum!
Super easy and fun to make. My kids ate them immediately and asked for more sauce. I didn’t even measure perfectly and they came out great.
I think you need to let them drain longer than paper towels. Mine got a bit soggy after 5 minutes. Otherwise the breading was solid and crunchy.
These were absolutely delicious! The kids couldn’t get enough. Will make again!
Pretty good, but 2-3 minutes might be fast depending on your oil temp. I went closer to 4 and they were perfect inside. Next time I’ll double-check the heat.
Not gonna lie, the breading step is a bit messy. But the flavor is legit—parmesan + seasoned breadcrumbs is the move. I’d make again.
Eh, it was okay. Just didn’t wow me. Might not try again.
I totally get it! Not every recipe is a hit. Did you try adding some spices to the breadcrumbs? Maybe that could help next time!
350°F felt a little too hot for my pan. The outside browned fast and the inside took longer, so I reduced temp slightly and it was better.
I tried this and my ravioli totally exploded in the oil. What did I do wrong?
Honestly? 2-3 minutes is short. Mine were pale at 2 minutes, so I went closer to 4. Still tasty though. Would recommend checking doneness by color.
I didn’t have Italian-seasoned breadcrumbs, just plain. Still tasted okay, but it definitely needed more seasoning (garlic powder would’ve helped).
Pretty good, but mine got a little soggy after about 10 minutes. Next time I’ll drain longer and maybe re-crisp briefly in the oven.
My coating didn’t stick well at first—turns out I wasn’t letting the egg mixture cover fully. After I dipped more thoroughly, it improved a lot.
I’m not sure about the breadcrumbs+parmesan ratio. Mine tasted a little dry on the coating, like the egg didn’t fully soak in. Still tasty though.
This is comfort food in a hurry. I added a pinch of chili flakes to the breadcrumbs and it turned into my new game-day snack.
The instructions are kinda vague like “deep fryer or large saucepan”—I don’t know which is safer lol. I ended up using a pot and it was stressful but delicious.
Totally get the “deep fryer or large saucepan” part—oil safety depends so much on the pan size and how full it is. I’d say a thermometer helps a ton though!
I always use a saucepan and just guess the temp 😅 350 usually turns out fine. Stressful, yes, but worth it when they get that crunch.