A super easy appetizer of cheese ravioli fried until golden brown and topped with Parmesan cheese and fresh parsley. Serve with marinara sauce for delicious dipping.
I just found my new favorite appetizer! These Toasted Raviolis are so delicious and addicting. They are also super easy to throw together making them an awesome appetizer to serve at a party. Take your favorite raviolis (I did cheese) and dip them in an egg and milk mixture then in herb breadcrumbs. The raviolis get fried for 3-4 minutes or until they are golden brown.
Top the Toasted Ravioli’s with grated parmesan cheese and fresh chopped parsley. Serve with a side of marinara sauce for dipping. 
Fried Ravioli with Marinara Sauce
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Crispy fried ravioli, cheesy and golden. Perfect appetizer, served with zesty marinara for dipping.
Ingredients
- 1 pound (454 g) bag cheese ravioli
- 1 cups (237 ml) milk
- 2 eggs
- 1 cups (237 ml) Italian bread crumbs
- 1 teaspoon fresh parsley
- 1 teaspoon fresh oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- vegetable oil
- salt and pepper to taste
- parmesan cheese for serving
- chopped fresh parsley for serving
- marinara sauce for serving
Instructions
- Add milk and eggs to a shallow bowl and mix to combine.
- In another shallow bowl, add breadcrumbs, parsley, oregano, garlic powder, and onion powder and stir to combine.
- Dip raviolis into the egg mixture, then into the breadcrumb mixture, ensuring both sides are coated.
- Place the breaded ravioli on a baking sheet lined with parchment paper.
- Place in the freezer for 30 minutes.
- Meanwhile, fill a large pot with at least 2 inches of oil and heat to 350°F (177°C).
- Remove ravioli from the freezer.
- Working in small batches, cook the raviolis for 3-4 minutes.
- Place the raviolis on a plate lined with paper towels and season with salt and pepper.
- Serve immediately with parmesan cheese, fresh parsley, and marinara sauce, if desired.
Notes
- For extra crispy ravioli, freeze them for at least an hour before frying; this helps prevent sogginess.
- Don’t overcrowd the pan when frying; work in batches to ensure even cooking and browning.
- Leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 3-4 ravioli
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 100
Frequently Asked Questions
What type of ravioli should I use for this recipe?
You can use any type of ravioli, but cheese ravioli works particularly well for frying and complements the marinara sauce.
How do I properly dip the ravioli before frying?
First, dip the ravioli in an egg and milk mixture to coat it, then roll it in herb breadcrumbs to create a crispy outer layer.
What should I do if my fried ravioli aren’t browning after 3-4 minutes?
If the ravioli aren’t browning, make sure your oil is hot enough before frying; you can test it by dropping in a small piece of bread to see if it sizzles.
