By Becky Hardin
Published Dec 29, 2018
Toasted Ravioli is a classic St. Louis appetizer that deserves worldwide recognition. These deep-fried ravioli are crispy, flavorful, and absolutely addicting! This fried ravioli recipe is perfect for parties, pre-dinner apps, or pretty much any occasion. Just dip them in marinara sauce and enjoy!
Why We Love This Fried Ravioli Recipe
If you’re from St. Louis, then you already know about this one. But for everyone else in the world, it may be totally new to you. Imagine ravioli stuffed with cheese or beef, deep fried in breadcrumbs, and then dipped in marinara sauce. It’s crispy and crunchy, super savory and cheesy, hot and fresh. It’s everything you could want in an appetizer!
These deep-fried ravioli are perfect for parties– Just grab, dip, and pop in your mouth! They’ll fly off the plate, so make plenty.
How to Store and Reheat
Store leftover toasted ravioli in an airtight container in the refrigerator for up to 4 days. To reheat, place the ravioli in a single layer on a rimmed baking sheet, and bake for 10-15 minutes at 375°F. Reheating in the oven is always best so that you don’t get soggy ravioli. Nobody likes that!!
How to Freeze
You can freeze toasted ravioli after they’ve been deep fried. Make sure they cool completely before storing them. Place them in a freezer-safe container and freeze for up to 2-3 months.
Serving Suggestions
Toasted ravioli is good on its own, but the dipping sauce is what really makes it amazing. Classic marinara sauce is a must if you’re going to serve these, but you can give people some other options as well. Using honey mustard and ranch are simple dipping sauce options, and something cheesy will really add an addicting twist. If you want your sauce a little chunkier, try this Crockpot Spaghetti Sauce !
Yep! They’re just like regular ravioli, but deep-fried. This tasty app was invented in St. Louis.
The story goes that a chef at Mama Campisi’s in St. Louis dropped a ravioli in a fryer and ended up with this fried ravioli… the rest is history! It was too good not to keep making, and I for one am very grateful for this accidental dish.
Nope! If you’re using frozen ravioli like I did, you’ll want to thaw them first, but don’t boil them. This will make them turn out soggy and overcooked.
More Cheesy Fried Appetizers To Try
- Fried Taco Pizza Pockets
- Fried Mashed Potato Balls
- Fried Goat Cheese Balls
- Arancini Balls
- Taquitos
- Fried Blue Cheese Stuffed Olives
- Fried Mozzarella Sticks
5-Star Review
“I just discovered your site yesterday and I made this recipe today. They were delicious and filling! I ate 6, my 3 year old daughter ate 4, and my friend ate 4. I’m just sorry I can’t eat more!” -Janne Lynch
Ingredients1x2x3x
- ▢ Canola oil for frying
- ▢ 2 large eggs lightly beaten
- ▢ 1 cup milk
- ▢ 1 cup Italian seasoned breadcrumbs
- ▢ 1 cup Panko breadcrumbs
- ▢ 16 ounces cheese ravioli thawed if frozen (1 package)
- ▢ ¼ cup freshly grated Parmesan cheese
Video
Instructions
- Stack three paper towels near the work station and place a wire rack over the paper towels. (This is where the fried ravioli will drain.)
- In a deep frying pan, heat 2 inches of oil over medium heat until a deep-fry thermometer reaches 325°F. Canola oil
- While the oil heats, whisk the eggs and milk together in a shallow bowl. 2 large eggs, 1 cup milk
- In a different bowl, mix together the Italian seasoned and the Panko breadcrumbs. 1 cup Italian seasoned breadcrumbs, 1 cup Panko breadcrumbs
- Dip the ravioli in the milk/egg mixture to coat completely and allow excess milk/egg to drip off. 16 ounces cheese ravioli
- Dredge the ravioli in the breadcrumbs.
- Fry just 3-5 ravioli at a time, depending on the size of your pan. Cook the ravioli for 1-3 minutes, or until crispy and golden brown. Stir and flip often with a wooden spoon or cooking spider.
- Transfer the cooked ravioli to the prepared wire rack and sprinkle each with grated Parmesan. ¼ cup freshly grated Parmesan cheese
- Repeat until all ravioli are cooked.
- Serve with marinara, honey mustard or your favorite dipping sauce.
Becky’s Tips
- Do not boil or cook the ravioli in any way before dredging them.
- The cooked ravioli can be frozen. To reheat the ravioli when ready to eat, heat the oven to 375°F and cook, on a rimmed baking sheet, 10-15 minutes or until sizzling and hot.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Toasted Ravioli Step by Step
Heat the Oil: Stack three paper towels near your work station and place a wire rack over the paper towels. (This is where the fried ravioli will drain.) In a deep frying pan, heat 2 inches of canola oil over medium heat until a deep-fry thermometer reaches 325°F.
<img loading=“lazy” src=“https://www.thecookierookie.com/wp-content/uploads/2018/12/toasted-ravioli-how-to-1-1200x664.png" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“oil in a frying pan with a temperature probe and text that reads “325 degrees fahrenheit”. - 7”>
Dip the Ravioli: While the oil heats, whisk 2 large eggs and 1 cup of milk together in a shallow bowl. In a different bowl, mix together 1 cup of Italian seasoned breadcrumbs and 1 cup of Panko breadcrumbs. Dip 16 ounces of cheese ravioli in the milk/egg mixture to coat completely and allow excess milk/egg to drip off.
Coat the Ravioli: Dredge the ravioli in the breadcrumbs.
Fry the Ravioli: Fry just 3-5 ravioli at a time, depending on the size of your pan. Cook the ravioli for 1-3 minutes, or until crispy and golden brown. Stir and flip often with a wooden spoon or cooking spider.
Sprinkle with Cheese: Transfer the cooked ravioli to the prepared wire rack and sprinkle them with ¼ cup of freshly grated Parmesan cheese. Repeat until all ravioli are cooked.
Serve the Ravioli: Serve with marinara, honey mustard, or your favorite dipping sauce.
Toasted Ravioli (Fried Ravioli Recipe)
Ingredients
- Canola oil for frying
- 2 large eggs lightly beaten
- 1 cup milk
- 1 cup Italian seasoned breadcrumbs
- 1 cup Panko breadcrumbs
- 16 ounces cheese ravioli thawed if frozen (1 package)
- ¼ cup freshly grated Parmesan cheese
Instructions
- Stack three paper towels near the work station and place a wire rack over the paper towels. (This is where the fried ravioli will drain.)
- In a deep frying pan, heat 2 inches of oil over medium heat until a deep-fry thermometer reaches 325°F. Canola oil
- While the oil heats, whisk the eggs and milk together in a shallow bowl. 2 large eggs, 1 cup milk
- In a different bowl, mix together the Italian seasoned and the Panko breadcrumbs. 1 cup Italian seasoned breadcrumbs, 1 cup Panko breadcrumbs
- Dip the ravioli in the milk/egg mixture to coat completely and allow excess milk/egg to drip off. 16 ounces cheese ravioli
- Dredge the ravioli in the breadcrumbs.
- Fry just 3-5 ravioli at a time, depending on the size of your pan. Cook the ravioli for 1-3 minutes, or until crispy and golden brown. Stir and flip often with a wooden spoon or cooking spider.
- Transfer the cooked ravioli to the prepared wire rack and sprinkle each with grated Parmesan. ¼ cup freshly grated Parmesan cheese
- Repeat until all ravioli are cooked.
- Serve with marinara, honey mustard or your favorite dipping sauce.
Video
Notes
- Do not boil or cook the ravioli in any way before dredging them.
- The cooked ravioli can be frozen. To reheat the ravioli when ready to eat, heat the oven to 375°F and cook, on a rimmed baking sheet, 10-15 minutes or until sizzling and hot.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
