Toasted Ravioli

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Crispy, savory bites of your favorite ravioli are crunchy on the outside and warm and creamy on the inside. Serve with marinara for a crowd-pleasing appetizer or a simple light weeknight meal at home.

Prep Time10

Cook Time12

Total Time22

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 780kcal

Author: Teri & Jenny

Ingredients

1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan plus more for garnish
1 tablespoon Italian seasoning
2 large eggs beaten
12 fresh ravioli
2 cups vegetable oil

US Customary - Metric

Instructions

Fill a large skillet with tall sides with 2 inches of oil and heat to 350˚F.
In a small, shallow dish combine panko, grated Parmesan and Italian seasoning. Stir together and set aside.
Dip each ravioli in the beaten eggs, allowing any excess to drip off, followed by the panko mixture(making sure the entire ravioli is covered).
Transfer all coated ravioli to a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
Carefully drop a few ravioli into the hot oil and fry for about 4 minutes or until golden brown, flipping halfway through if needed.
Transfer ravioli to a paper towel lined plate (or a baking sheeted lined with a cooling rack) and lightly season with salt.
Fry remaining ravioli, in batches, until all have been made. Transfer finished ravioli to a platter and top with grated Parmesan. Serve with marinara on the side for dipping.

Notes

**The recipe makes 12. Each serving is 2 ravioli. **

Air Fryer and Baking Instructions

To air fry or bake your toasted ravioli, prepare the ravioli through step 4, then choose your method of cooking below.

Air Fryer

Preheat the air fryer to 350˚F. Place the prepared ravioli in a single layer in the air fryer basket, lightly spraying with olive oil, and air fry for 6 minutes or until toasted.

Oven Baked

Preheat the oven to 400˚F and prepare a baking sheet with parchment paper. Place the ravioli on the baking sheet and spray the tops lightly with olive oil. Bake for 15 minutes, flipping half way through, until the ravioli is lightly browned and toasted.

Nutrition