Fried ravioli is a great appetizer or party food served with marinara or cheese sauce.
It is not toasted, it is fried in hot oil. So often I see recipes on Pinterest labeled “toasted ravioli,” but the recipes reads that they’re frying ravioli in hot oil. I guess you could consider the ravioli “fried AND toasted,” but I believe people label it “toasted” because they want people to click on the recipe thinking it’s baked in the oven and therefore “toasted.”
This recipe was one of the first that I shared on Solid Gold Eats. I’ve come back to edit it because it had some grammar errors and I wanted to retake the photo, but at the same time, I wanted to revisit how I wrote the recipe and the ingredients list. So while it’s been updated, no worries – the recipe reads and looks better now.
I still agree, though, that it should be fried, and not toasted. But who cares – just eat them! This is a quick appetizer, Sunday snack or party food that will please just about anyone.
- 1 bag frozen or fresh ravioli, any flavor, cooked and drained (I used Buitoni Four Cheese Ravioli)
- 1 c parmesan cheese
- 1 c bread crumbs
- 1/3 c
- 2 eggs
- Canola oil, for frying
Set up the breading station: Whisk the eggs and whole milk together in a small bowl. Mix the breadcrumbs and cheese in another bowl and set aside.
Frying: Instead of using one pot to boil the frozen ravioli in and another to fry, I just picked a heavy-bottomed pot that could do both. Boil the ravioli according to the package (or until cooked through frozen, about 10 minutes). Drain your ravioli and set aside. Return the pot to the burner and add about an inch and a half of oil. It should get hot pretty quickly. This is why you mixed your batter ahead of time!
Dry off the ravioli on a paper towel. With a fork, dredge the ravioli in the milk mixture then plop into the breadcrumbs. Cover on both sides and add to the hot oil. They will cook very fast, about 45 seconds on each side. Once they’ve browned, let them drain on a plate lined with paper towels. Sprinkle them with MORE parmesan cheese and serve with marinara or cheese sauce, whatever you like.