TOASTED RAVIOLI Recipe

I present my Homemade Toasted Ravioli, a playful twist on a classic treat using cheese ravioli, Italian seasoned breadcrumbs, eggs and Parmesan cheese. I love adding fresh parsley and serving it with tangy marinara. This dish truly invites excitement as each bite reveals crisp edges and a satisfying flavor contrast.

I gotta share this awesome toasted ravioli recipe I recently discovered. I tossed a 25 ounce package of cheese ravioli in all-purpose flour and dipped ’em in 2 beaten eggs, then coated them in Italian seasoned breadcrumbs mixed with grated Parmesan cheese, salt and freshly ground pepper.

After fryin’ them in vegetable oil until golden, I sprinkled fresh parsley on top and served the dish with a side of marinara for dippin’. For a twist, try using salsa instead of the classic marinara if you’re feelin’ a bit adventurous.

I was surprised at how easy it was to create such a snazzy appetizer that looks and tastes like it came from a fancy ravioli recipe. It makes a great party food for holidays like Christmas, Thanksgiving and New Year for a true hit at any get-together.

Enjoy this homemade toasted ravioli the next time you want a crispy treat!

Why I Like this Recipe

I like this recipe cause it’s got a really awesome crunch on the outside but remains soft and cheesy on the inside. I also love that it doesn’t take forever to make, making it a perfect party snack when I’m craving something fun to share with friends. Plus, I enjoy how versatile it is; sometimes I dip it in marinara and other times I mix it up with salsa for that Mexican twist. Another reason is the cool mix of flavors from the Parmesan and parsley which adds a neat punch to the dish every time I make it.

Ingredients

• Cheese ravioli provide protein and carbohydrates while adding a creamy, satisfying flavor.
• Eggs contribute extra protein and richness creating a balanced and hearty texture.
• Italian seasoned breadcrumbs deliver crunch and flavor boosted by herbs and spices.
• Parmesan cheese adds a salty tang and umami burst that enhances every bite.
• Marinara sauce offers a tangy, savory dip with a hint of tomato sweetness.
• Fresh parsley brings a zesty, mild bitterness balancing the rich flavors perfectly.
• All ingredients combined create a crispy, savory snack that’s perfect for sharing.
• Each component brings distinct flavors ensuring a balanced mix of textures and tastes.

Ingredient Quantities

• 1 (25 ounce) package cheese ravioli
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups Italian seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• Vegetable oil, for frying
• 1/4 cup fresh parsley, chopped
• Marinara sauce, for dipping
• Salsa (optional, for a Mexican twist)

How to Make this

1. Set up a dredging station by putting 1 cup of all-purpose flour in one bowl, 2 beaten eggs in a second bowl, and in a third bowl mix 1 1/2 cups Italian seasoned breadcrumbs with 1/2 cup grated Parmesan cheese and a little salt and pepper.

2. Carefully dip each cheese ravioli in the flour first, then in the egg, and finally coat it well in the breadcrumb mixture.

3. Pour enough vegetable oil into a deep frying pan so the ravioli can float a bit. Heat the oil until it’s hot enough (around 350°F if you have a thermometer).

4. Working in batches, fry the breaded ravioli until they turn golden brown, which should take about 1-2 minutes per side.

5. Use a slotted spoon to remove the fried ravioli and let them drain on paper towels to get rid of extra oil.

6. Sprinkle chopped fresh parsley over the fried ravioli while they are still warm.

7. Serve your toasted ravioli with marinara sauce for dipping. For a Mexican twist, try dipping them in salsa instead.

8. Enjoy your appetizer that’s perfect for Christmas, Thanksgiving, New Year or any party.

Equipment Needed

1. Three mixing bowls – one for the flour, one for the beaten eggs, and one for the breadcrumb mixture.
2. A deep frying pan that can hold enough vegetable oil to allow the ravioli to float; a cooking thermometer is useful if available.
3. A slotted spoon for taking the fried ravioli out of the oil.
4. Paper towels for draining any extra oil.

FAQ

TOASTED RAVIOLI Recipe Substitutions and Variations

• You can swap all-purpose flour for gluten-free flour or rice flour if you prefer a lighter option
• If you don’t have eggs or need an egg-free version, try using a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water works well)
• If Italian seasoned breadcrumbs are missing, using plain panko breadcrumbs mixed with dried basil and oregano will do the trick
• You may replace Parmesan cheese with Pecorino Romano to get that tangy, sharp flavor
• For marinara sauce, if youre feeling adventurous, a spicy arrabbiata sauce can add a nice kick

Pro Tips

1. Make sure your oil is really hot before you fry the ravioli. If you dont have a thermometer, drop a tiny bit of breadcrumb in the oil; if it sizzles instantly then its ready.
2. Work in small batches so that the oil temperature stays steady, because too many at once can make the oil cool down and result in soggy bites.
3. After you fry them, let the ravioli drain well on paper towels and dont rush to serve immediately. This extra minute helps keep that crisp coating intact.
4. Try tweaking your breadcrumb mix by adding a pinch of extra salt or even a sprinkle of chili powder for a little extra kick if youre feeling adventurous. Enjoy experimenting!