Toasted Ravioli

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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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Vegetable oil, for frying

3 large eggs, lightly beaten

All-purpose flour, for breading

2 cups Italian-style breadcrumbs

Kosher salt and freshly ground pepper

1 9-ounce package frozen ravioli

Grated romano cheese and chopped fresh parsley, for topping

Favorite marinara sauce, for serving


  1. Heat 4 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F.
  2. Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working one at a time, dip the ravioli in the egg, then in the flour, back in the egg and finally in the breadcrumbs.
  3. Working in batches, fry the ravioli until golden, flipping and making sure they are not overlapping, 2 minutes. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with some romano and parsley. Serve with marinara sauce.