Go Back Email Link
–+ servings
Fried ravioli served in a bowl with a side of marinara sauce.
soulfully made logo
No ratings yet

Toasted Ravioli Recipe (St. Louis Beef Toasted Ravioli)

Crispy, savory, and completely irresistible, these Toasted Ravioli are the ultimate crowd-pleasing appetizer. They’re easy to make, always a hit at parties, and have quickly earned a permanent spot in my hosting rotation.
Author: Nikki Lee
Servings: 4 servings
Prep Time 35 minutes
Cook Time 25 minutes
Chill Time 15 minutes
Total Time 1 hour 15 minutes

Equipment

Ingredients 

  • 1 package beef ravioli thawed, 11-12 ounces
  • 2 eggs
  • 2 tablespoons milk
  • 1½ cups Italian style breadcrumbs
  • ½ cup grated Parmesan cheese
  • ½ tsp salt
  • Canola oil for frying
  • Fresh parsley chopped, for garnish
  • Finely shredded Parmesan cheese for garnish

Instructions

  • In a shallow bowl, whisk the eggs and milk together.
  • In a second shallow bowl, add the breadcrumbs grated Parmesan cheese and salt. Set up a large baking sheet lined with parchment paper nearby.
  • Working a few at a time, dip the ravioli into the egg mixture, allowing any excess to drip off. Transfer to the breadcrumb mixture and coat all sides. Dip them back into the egg mixture for a second time, then press it firmly into the breadcrumbs again for a thick crust. Place the coated ravioli on the prepared baking sheet. Note: The double breading is optional.
  • Place the baking sheet in the freezer for 15 minutes.
  • Pour the oil into a heavy bottomed pot or Dutch oven until it's about 2 inches deep. Heat over medium high until a thermometer registers 360°F.
  • Add a few ravioli to the hot oil, being sure not to overcrowd the pot. Fry for about 1-2 minutes per side until they are deep golden brown.
  • Use a slotted spoon to transfer the cooked ravioli to a wire rack.
  • Garnish with finely shredded Parmesan cheese and fresh parsley. Serve hot with the spicy Calabrian chili crisp marinara for dipping.

Notes

  • Storage: Toasted ravioli are best enjoyed immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Store leftover marinara sauce in a separate airtight container in the refrigerator for up to 5 days. Reheat on stovetop over low heat.
  • Reheat: To reheat, place them in a 375°F oven or an air fryer for 5-7 minutes.
  • Freeze: You can freeze the breaded, uncooked ravioli. Arrange them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag for up to 3 months. Fry from frozen, adding a few minutes to the cooking time.

Nutrition

Serving: 1 serving | Calories: 261 kcal | Carbohydrates: 33 g | Protein: 13 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Trans Fat: 0.01 g | Cholesterol: 94 mg | Sodium: 1145 mg | Potassium: 169 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 326 IU | Vitamin C: 1 mg | Calcium: 214 mg | Iron: 3 mg

Find it online:

www.soulfullymade.com/toasted-ravioli/