Crispy Toasted Ravioli with Garlicky Marinara

Why You’ll Love This Recipe

• Shatteringly crisp coating that stays crunchy thanks to a panko–Parmesan blend.
• Comforting St. Louis–style “toasted” ravioli vibe, but with a fresher, garlicky marinara.
• Fast weeknight appetizer or crowd-pleasing game day bite.
• Easy to adapt for air fryer or oven if you prefer less oil.

Grocery List

• Produce: Garlic, fresh basil, fresh parsley
• Dairy: Eggs, Parmesan cheese, ravioli (cheese or beef filling)
• Pantry: Marinara sauce, olive oil, vegetable/canola or peanut oil, all-purpose flour, Italian breadcrumbs, panko, kosher salt, black pepper, garlic powder, dried oregano, red pepper flakes (optional)

Full Ingredients

For the Ravioli

• 1 lb (450 g) refrigerated cheese or beef ravioli
• 1/2 cup (60 g) all-purpose flour
• 3 large eggs
• 2 tbsp milk (or buttermilk)
• 1 cup (90 g) Italian seasoned breadcrumbs
• 1 cup (60 g) panko breadcrumbs
• 1/2 cup (45 g) finely grated Parmesan cheese, plus more for serving
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1.5 quarts (1.4 L) vegetable, canola, or peanut oil, for frying
• 2 tbsp chopped fresh parsley, for garnish

Garlicky Marinara

• 1 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes (optional)
• 2 cups (480 ml) marinara sauce (jarred or homemade)
• 2 tbsp chopped fresh basil
• Pinch of sugar and kosher salt to taste (optional, depending on your sauce)

Step-by-Step Instructions

Step 1: Make the garlicky marinara

In a small saucepan over medium-low heat, warm the olive oil. Add the sliced garlic and cook until fragrant and just barely golden at the edges, 60–90 seconds; do not brown. Stir in red pepper flakes (if using) and the marinara. Bring to a gentle simmer, reduce heat to low, and cook 8–10 minutes, stirring occasionally. Off heat, stir in basil. Taste and season with a pinch of sugar or salt if needed. Keep warm over low heat or cover and set aside.

Step 2: Set up a 3-part breading station

In three shallow dishes: place flour in the first. In the second, whisk eggs with milk until smooth. In the third, combine Italian breadcrumbs, panko, Parmesan, salt, garlic powder, oregano, and pepper. Line a sheet pan with parchment and set a wire rack on top for holding breaded ravioli.

Step 3: Bread the ravioli

Pat ravioli dry with paper towels. Working a few at a time, dredge in flour (shake off excess), dip into egg (let excess drip), then press into the breadcrumb mixture to fully coat. Set on the prepared rack. When all are breaded, let them rest 10 minutes so the coating adheres.

Step 4: Heat the oil

Pour 1.5–2 inches of oil into a heavy pot or Dutch oven. Heat over medium to medium-high until it reaches 350°F (177°C). Use a deep-fry or instant-read thermometer and adjust the heat to maintain 340–360°F (171–182°C) during frying.

Step 5: Fry in batches

Carefully lower 6–8 ravioli into the hot oil without crowding. Fry 1.5–2.5 minutes, turning once, until deep golden brown and crisp. Transfer to a wire rack set over a sheet pan to drain. Immediately sprinkle with a pinch of salt. Repeat with remaining ravioli, letting the oil return to 350°F between batches.

Step 6: Finish and serve

Arrange the hot “toasted” ravioli on a platter. Generously shower with grated Parmesan and sprinkle with chopped parsley. Serve right away with the warm garlicky marinara for dunking.

Pro Tips

• Rest the breaded ravioli for 10 minutes before frying; it helps the coating stick and crisp.
• Use a thermometer and keep oil at 350°F. Too cool and they’ll absorb oil; too hot and they’ll brown before the centers heat.
• Keep finished batches warm and crisp in a 200°F (95°C) oven on a rack while you fry the rest.
• For extra crunch, double-coat a few: egg, crumbs, egg, crumbs.
• Test-fry one raviolo first to confirm timing and seasoning, then adjust as needed.

Variations

• Air Fryer: Spray breaded ravioli lightly with oil. Air fry at 400°F (205°C) for 8–10 minutes, flipping halfway, until golden and crisp.
• Oven-Baked: Arrange on an oiled rack over a sheet pan, mist with oil, and bake at 425°F (220°C) for 15–18 minutes, flipping once.
• Spicy Arrabbiata: Add 1/2–1 tsp red pepper flakes to the sauce and a pinch of cayenne to the breadcrumb mix.
• Meat-Lover’s: Use beef or sausage ravioli and finish with shaved Parmesan and a squeeze of lemon.

Storage & Make-Ahead

To make ahead, bread the ravioli and refrigerate up to 8 hours. For longer storage, freeze breaded ravioli in a single layer until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen at 350°F (177°C) for 2.5–3.5 minutes. Leftover fried ravioli keep 3 days refrigerated; reheat on a rack at 375°F (190°C) for 8–10 minutes or in an air fryer at 360°F (182°C) for 5–6 minutes until re-crisped. Marinara keeps 4–5 days chilled; rewarm gently.

Nutrition (per serving)

Approximate: 610 calories; 31 g fat (8 g saturated); 58 g carbohydrates; 4 g fiber; 20 g protein; 1050 mg sodium. Values will vary based on ravioli brand, oil absorption, and sauce.