Toasted ravioli are not toasted at all; they are breaded and deep-fried. Refrigerated cheese ravioli go through flour, an egg and milk wash and a crumb of panko, Parmesan, Italian seasoning and salt.
They fry in small batches at 350°F for just two or three minutes, drain on a rack and are arranged around a bowl of warm marinara with a scatter of parsley.
Ingredient Notes
- Refrigerated cheese ravioli
- Twenty ounces of square ravioli from the chilled case, used uncooked.
- Panko and Parmesan
- A cup of panko with half a cup of finely grated Parmesan makes the golden crust.
- Marinara sauce
- A cup and a half, warmed and served on the side for dipping.
How to Make It
Ravioli dried, three bowls set up
Pat the ravioli dry. Put the flour in one bowl, beat the eggs with the milk in a second, and combine the panko, Parmesan, Italian seasoning and salt in a third.
Each ravioli coated
Coat each ravioli in flour, then egg, then the panko-Parmesan mixture.
Fried at 350°F
Heat the frying oil to 350°F and fry the ravioli in small batches for 2 to 3 minutes until crisp and golden.
Drained, oil kept steady
Drain on a rack and let the oil come back to temperature between batches.
Served around marinara
Arrange the toasted ravioli around a bowl of warm marinara and finish with parsley.
The Breading Line
Three bowls in a row, and each ravioli passes through all of them.
Flour
A light, even dusting that gives the egg something to grip.
Egg and milk
Two eggs beaten with two tablespoons of milk, excess allowed to drip off.
Panko-Parmesan crumb
Panko, Parmesan, Italian seasoning and salt pressed on firmly.
Fry in small batches at 350°F and drain on a rack.
Serving Ideas
Set the bowl of marinara in the middle of a platter and fan the hot ravioli around it.
Success Tips
- Use one hand for the flour and crumb bowls and the other for the egg wash to avoid clumpy fingers while breading ravioli.
- Press the panko-Parmesan crumb onto both flat sides of each ravioli so no pasta shows through.
- Lay the breaded ravioli on a tray in one layer while the oil heats so the coating can set.
Why This Recipe Works
- Patting the ravioli dry first helps the flour and egg cling to the pasta.
- Panko makes a lighter, crunchier coating than fine breadcrumbs, and the Parmesan browns with it.
- Frying in small batches keeps the oil hot, so the coating crisps before the cheese leaks.
Storage and Reheating
Refrigerate
They are crispest freshly fried. Refrigerate leftovers and re-crisp in a hot oven rather than the microwave.
Frequently Asked Questions
Do I boil the ravioli before frying?
No. The refrigerated ravioli are patted dry, breaded and fried directly.
Why be careful when biting in?
The cheese filling is very hot straight from the oil, so let them cool briefly.
