If you’re craving a snack that’s crispy, cheesy, and downright addictive, you’re going to fall in love with this Crispy Toasted Ravioli with Marinara Recipe. I absolutely love how the crunchy coating perfectly complements the tender, flavorful ravioli inside, and when dipped in warm marinara sauce? It’s pure comfort food magic. Whether you’re making this for a casual get-together or just a fun weeknight treat, this recipe never fails to impress and I’m excited to share all my tips so you can nail it on your first try.
Why You’ll Love This Recipe
- Crunchy perfection: The crispy toasted exterior gives an irresistible texture that keeps you coming back for more.
- Simple ingredients: You only need a handful of pantry staples and refrigerated ravioli to make this snack happen fast.
- Versatile and crowd-pleasing: Perfect as an appetizer, party snack, or even a comfort-food dinner.
- Proven foolproof method: I’ve tested this recipe with frozen or fresh ravioli and it turns out amazing every time.
Ingredients You’ll Need
For this Crispy Toasted Ravioli with Marinara Recipe, the ingredients come together beautifully to create that crispy crunch and rich flavor. A couple of my favorite tips: use Italian seasoned breadcrumbs for the best taste and make sure your ravioli are cold or frozen before you dip. It helps them crisp up perfectly without getting soggy.
- Milk: Helps loosen the eggs and creates a smooth coating for the ravioli.
- Eggs: Acts as the glue for the breadcrumbs to cling on tightly.
- Italian seasoned breadcrumbs: Adds crunch and flavor—if you only have plain, I’ll share how I jazz them up below.
- Salt: Just enough to bring out the flavors without overpowering.
- Refrigerated or frozen ravioli (beef or cheese): The star of the show—be sure to handle these gently!
- Vegetable oil for frying: Neutral-tasting and perfect for crisp frying without burning.
- Freshly grated Parmesan cheese: A sprinkle post-fry adds that salty finish I can’t resist.
- Warm marinara sauce: Essential for dipping—homemade or store-bought works great.
Variations
I like to switch things up depending on the crowd or what I have on hand. This Crispy Toasted Ravioli with Marinara Recipe is really forgiving and can be tweaked in fun ways to suit your tastes or dietary needs.
- Vegetarian Variation: I’ve swapped beef ravioli for cheese or mushroom filled ones, and honestly, they’re just as addictive.
- Air Fryer Version: When I want a lighter option, cooking these in the air fryer still gives a great crunch without the oil mess.
- Baked Option: If you prefer baking, this method yields a crispy, golden finish without the frying fuss.
- Seasoned Breadcrumbs: Sometimes I add extra herbs or garlic powder to the crumbs to make the flavor pop even more.
How to Make Crispy Toasted Ravioli with Marinara Recipe
Step 1: Prep Your Ravioli for Crispness
If you’re using fresh refrigerated ravioli, I highly recommend freezing them for about an hour beforehand. I discovered this trick because when I first tried to fry room-temp ravioli, they became too soft and didn’t hold up well in the oil. Frozen ravioli help maintain a firm texture and ensure a crunchy exterior.
Step 2: Make the Egg and Breadcrumb Coating
Whisk together the milk and eggs until smooth—that makes a perfect dip to help the breadcrumbs stick. Then, combine your Italian seasoned breadcrumbs, salt, and Parmesan cheese in a large ziplock bag. I like this method because you can shake everything up easily and coat the ravioli evenly without dirtying multiple bowls.
Step 3: Dip, Shake, and Coat
Dip each frozen ravioli into the egg mixture and immediately add it to the breadcrumb bag. Shake the bag well to cover each piece evenly. Don’t skip shaking—it’s the easiest way to get a perfect crust all over without lumps or bare spots.
Step 4: Heat Your Oil Properly
Pour vegetable oil into a pot about 2 inches deep and heat over medium heat. I always test the oil by sprinkling a few breadcrumbs in—when they sizzle and turn golden quickly, you know the oil is just right. Too hot, and the ravioli burn; too cool, and they soak up oil and get greasy.
Step 5: Fry Ravioli to Golden Perfection
Fry a few ravioli at a time—you don’t want to overcrowd the pot or the temperature will drop. About one minute per side is perfect for achieving that irresistible golden brown crunch. Remove them with a slotted spoon and let them drain on paper towels. I like to sprinkle an extra pinch of Parmesan on top while they’re still hot. Serve warm with your marinara sauce ready for dipping.
Pro Tips for Making Crispy Toasted Ravioli with Marinara Recipe
- Freeze Before Frying: Freezing refrigerated ravioli for an hour before frying helps them hold their shape and get crispier.
- Breadcrumb Seasoning: If you only have plain breadcrumbs, add garlic powder, onion powder, and Italian herbs—I discovered this boost makes all the difference.
- Avoid Oil Overcrowding: Fry in small batches to keep oil hot and ensure even crisping, which I learned the hard way when my ravioli turned soggy.
- Drain Properly: Use paper towels to soak excess oil right after frying to maintain crispiness without greasiness.
How to Serve Crispy Toasted Ravioli with Marinara Recipe
Garnishes
I always sprinkle a little extra freshly grated Parmesan and a few torn fresh basil leaves on top when serving. It adds a brightness and fresh aroma that takes these crispy bites to the next level. You can also add a pinch of crushed red pepper flakes for a bit of heat if you like to spice things up.
Side Dishes
My family goes crazy for pairing these toasted ravioli with a fresh green salad or roasted veggies to balance out the richness. Sometimes I’ll serve them with garlic bread or a simple pasta side to keep the Italian vibes strong.
Creative Ways to Present
For parties, I like to stack these in a fun pyramid on a platter with little bowls of marinara scattered around for easy dipping. Sometimes I’ll drizzle a bit of balsamic glaze on top for an elegant touch that impresses guests. A colorful pick or toothpick works great for individual bites too!
Make Ahead and Storage
Storing Leftovers
I usually put leftover toasted ravioli in an airtight container lined with paper towels to absorb moisture. Refrigerate for up to two days. They’ll stay crispy if you reheat them correctly—trust me, I’ve tried letting them just sit and they end up soggy if not handled right.
Freezing
Once you’ve coated the ravioli but before frying, freeze them on a baking sheet in a single layer until solid, then transfer to a freezer bag. This makes for easy batch cooking later without losing crispiness. When you want to cook them, fry directly from frozen for best results.
Reheating
To revive that crispiness, I recommend reheating toasted ravioli in the oven at 375°F for about 10-15 minutes or in the air fryer at 350°F for 3-5 minutes. Avoid microwaving as it tends to make them soggy. This simple step keeps them tasting fresh and crunchy just like when you first made them.
FAQs
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Can I use frozen ravioli for this Crispy Toasted Ravioli with Marinara Recipe?
Absolutely! Frozen ravioli works perfectly—actually, freezing fresh ravioli before frying helps them hold their shape better and results in a crispier coating. Just make sure they’re frozen solid before frying to avoid sogginess.
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Is it possible to bake or air fry the toasted ravioli instead of deep frying?
Yes! Baking and air frying are great alternatives for a lighter version. Bake at 400°F for about 10-20 minutes or air fry at 400°F for about 3 minutes per batch. Spray the ravioli with cooking spray before cooking to help them crisp up nicely.
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What kind of marinara sauce should I use?
I love using a simple, good-quality marinara, either homemade or store-bought. The key is warming it up just before serving so it’s perfect for dipping. You can even add a sprinkle of fresh herbs for extra flavor.
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How do I keep the toasted ravioli from getting soggy?
Drain them on paper towels immediately after frying to soak up excess oil and serve them right away. If you’re making ahead, reheat in the oven or air fryer to restore crispiness instead of microwaving.
Final Thoughts
This Crispy Toasted Ravioli with Marinara Recipe is one of those dishes I keep coming back to time and again because it delivers big on flavor with very little fuss. Whether you’re a pro in the kitchen or a beginner, these crispy bites are easy to make and sure to impress anyone lucky enough to try them. So grab that ravioli, heat up your oil, and get ready to enjoy the crunchiest, most delicious snack that’ll have your family or friends asking for seconds (and thirds!). Trust me, once you try this, it’s going to be a staple in your recipe collection.
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Crispy Toasted Ravioli with Marinara Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
Description
Toasted Ravioli is a delicious appetizer featuring breaded and fried ravioli, typically filled with beef or cheese, served warm with marinara sauce for dipping. This recipe offers classic fried toasted ravioli as well as air fryer and baked variations for a crispy, flavorful bite.
Ingredients
Egg Wash
- 3 tablespoons milk
- 2 eggs
Breading
- 1 cup Italian seasoned breadcrumbs*
- 3/4 teaspoon salt
- 1/3 cup freshly grated Parmesan cheese
Main Ingredients
- 20 ounce package refrigerated or frozen ravioli (beef or cheese)
- 3-4 cups vegetable oil for frying
For Serving
- Warm marinara sauce, for dipping
Instructions
- Freeze Ravioli: If using refrigerated ravioli, freeze for 1 hour before preparing the recipe to help them hold their shape during frying.
- Prepare Egg Wash: Combine milk and eggs in a small bowl and whisk until smooth to create an egg wash.
- Prepare Breadcrumb Coating: In a large ziplock bag, combine the Italian seasoned breadcrumbs, salt, and Parmesan cheese. Shake to mix evenly.
- Coat Ravioli: Dip frozen raviolis one at a time into the egg wash, then place them into the breadcrumb bag. Shake the bag gently to coat each ravioli evenly with breadcrumbs.
- Heat Oil: In a heavy pot, pour vegetable oil to about 2 inches deep. Heat over medium heat until the oil is hot; test readiness by dropping a small sprinkle of breadcrumbs—if they sizzle and turn golden, the oil is ready.
- Fry Ravioli: Fry the coated ravioli in batches, about 1 minute per side, until golden brown and crispy. Avoid overcrowding the pot.
- Drain and Serve: Remove fried ravioli to a paper towel-lined plate to drain excess oil. Sprinkle with additional grated Parmesan cheese and serve warm with marinara sauce for dipping.
- Alternative Air Fryer Method: Preheat air fryer to 400°F. Lightly spray the air fryer basket with cooking spray. Place a single layer of prepared ravioli in the basket and spray tops with cooking spray. Cook for 3 minutes, shaking or turning halfway. Repeat with remaining ravioli.
- Alternative Baked Method: Preheat oven to 400°F. Line a baking sheet with foil and spray lightly with cooking spray. Place prepared ravioli on the sheet in a single layer. Spray tops lightly with cooking spray. Bake for 10-20 minutes or until toasted and golden.
- Reheating Tips: To reheat toasted ravioli, bake at 375°F for 10-15 minutes or air fry at 350°F for 3-5 minutes until warmed through.
Notes
- Ravioli: Traditional toasted ravioli often uses ground beef filled ravioli, but any ravioli filling will work.
- Breadcrumbs: If using plain breadcrumbs, enhance with 1 teaspoon Italian seasoning, ½ teaspoon onion powder, and 1 teaspoon garlic powder to mimic Italian seasoned crumbs.
- Air Fryer Tips: Cook in small batches to ensure even crisping. Spray both the basket and ravioli with cooking spray for best results.
- Baking Tips: Use refrigerated or thawed ravioli for baking. Adjust baking time based on your oven and ravioli thickness for optimum crispness.
- Safety: Carefully monitor oil temperature when frying to avoid overheating and potential hazards.
Nutrition
- Serving Size: 4 pieces (about 75g)
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
