Toasted Ravioli

  • Level: Intermediate
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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Vegetable oil, for frying

3 eggs, whisked 

All-purpose flour, for breading

2 cups Italian-style breadcrumbs 

Kosher salt and freshly ground black pepper

1 package frozen ravioli (about 9 ounces)

Grated Romano cheese, for coating ravioli

Chopped fresh parsley, for coating ravioli

Favorite marinara sauce, for serving


Heat 4 inches of oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F.

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 frozen ravioli into the egg mixture, then into the flour, back into the egg mixture and finally into the breadcrumbs. Set on a plate and repeat with the remaining ravioli.

Working in batches, fry the ravioli until golden brown, flipping if necessary and making sure they are not overcrowded or overlapping, about 2 minutes. Drain on a paper towel.

While still hot, coat with some Romano and fresh parsley. Serve with your favorite marinara sauce.

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