Toasted Ravioli – A Crunchy Twist on an Italian Classic
Crispy on the outside, tender on the inside — St. Louis Toasted Ravioli is a deep-fried twist on traditional ravioli, served with marinara sauce for dipping. A true Midwestern classic loved for its crunch and flavor.
Ingredients
- 1 package (about 12–16) fresh or frozen ravioli (meat or cheese-filled)
- 1 cup milk or buttermilk
- 2 eggs, beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- Vegetable oil (for frying)
- Marinara sauce (for dipping)
- Fresh parsley (for garnish, optional)
Instructions
- Preheat oil in a deep skillet or fryer to 350°F (175°C).
- Whisk eggs and milk together in a bowl.
- In another bowl, combine breadcrumbs and Parmesan cheese.
- Dip each ravioli into the egg mixture, then coat it in breadcrumbs.
- Fry ravioli in batches until golden brown and crispy, about 1–2 minutes per side.
- Remove and drain on paper towels.
- Serve hot with marinara sauce and sprinkle with parsley if desired.
Notes
- Use fresh or thawed ravioli — frozen ones may cause oil splatter.
- You can bake them instead of frying for a lighter version.
- Parmesan in the breading adds extra flavour and crunch.
- Serve immediately for best texture.
- Pair with a cold beer or Italian soda for an authentic experience.