A Crispy Game Day Snack: Easy Toasted Ravioli

There are some party foods that are simply legendary, the kind of appetizer that elicits a little gasp of excitement when it hits the table. Toasted Ravioli is, without a doubt, one of those legends. If you’ve never had it, let me paint a picture for you: imagine your favorite plump, beef-filled ravioli, but instead of being boiled, it’s coated in a savory, herby Parmesan breadcrumb crust and fried to a perfect, shattering, golden-brown crisp. The outside is crunchy, the inside is warm and cheesy, and it’s served with a side of warm marinara for dipping. It is, simply put, a perfect bite.

This recipe is my go-to for a “wow-factor” appetizer that is secretly so, so easy to make. I first tried this St. Louis classic on a road trip and was determined to replicate that magic at home for game day gatherings. The secret is starting with refrigerated or frozen ravioli—a brilliant shortcut that saves you all the work of making pasta from scratch. The three-step breading process is simple, quick, and guarantees that incredible, crunchy coating every single time. It’s the kind of satisfying, hands-on cooking that is incredibly rewarding.

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Why Toasted Ravioli is the Ultimate Party Food

This isn’t just an appetizer; it’s the star of the show. It’s a guaranteed touchdown for any Super Bowl party or gathering. Here’s why:

• An Irresistible Texture Combination: The shatteringly crisp, golden-brown exterior gives way to a soft, warm, and savory beef and cheese filling. It’s a textural masterpiece!

Recipe Snapshot

Your Shopping List for This Crispy Creation

This impressive appetizer comes together with a handful of simple, powerful ingredients.

→ For the Toasted Ravioli

• 1 cup seasoned bread crumbs → Using pre-seasoned Italian-style breadcrumbs is a great time-saver.
• ¼ cup shredded Parmesan cheese → For a salty, nutty, and savory kick in the crust.
• 2 teaspoons dried basil → Adds a wonderful, classic Italian herb flavor.
• 1 cup all-purpose flour → For the first step of our breading station.
• 2 large eggs → Lightly beaten, to act as the binder for the breading.
• 1 package (9 ounces) refrigerated or frozen beef ravioli → Thawed if frozen. This is our genius shortcut!
• Oil for deep-fat frying → A neutral oil with a high smoke point, like canola or vegetable oil, is perfect.

→ For Serving

• Fresh minced basil and additional shredded Parmesan cheese → Optional, but a great garnish.
• 1 cup warm marinara sauce → An absolute must-have for dipping!

Let’s Get Frying! Your Step-by-Step Guide

Ready to create the most talked-about appetizer of the party? Let’s set up our breading station!

Part 1: The Three-Step Breading

1. Set Up Your Station: You’ll need three shallow bowls. In the first bowl, mix together the seasoned bread crumbs, ¼ cup of Parmesan cheese, and the dried basil. In the second bowl, place the flour. In the third bowl, lightly beat the eggs.
2. The First Coat: Working with one ravioli at a time, first dip it in the flour, coating both sides completely. Gently shake off any excess flour.
3. The Second and Third Coat: Next, dip the floured ravioli into the beaten egg, making sure it’s fully coated. Let any excess egg drip off. Finally, press the ravioli firmly into the bread crumb mixture, patting the crumbs on to help them adhere to all sides. Place the breaded ravioli on a plate or baking sheet.

Part 2: Frying to Golden Perfection

4. Heat the Oil: In a deep cast-iron skillet or an electric skillet, pour in about ½ inch of oil. Heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer.
5. Fry in Batches: Carefully place a few of the breaded ravioli into the hot oil, being sure not to overcrowd the pan. Fry for just 1-2 minutes on each side, until they are a beautiful, deep golden brown and crispy.
6. Drain and Garnish: Using a slotted spoon or spider strainer, transfer the golden-fried ravioli to a plate lined with paper towels to drain off any excess oil. If you desire, immediately sprinkle the hot ravioli with a little extra Parmesan cheese and fresh basil.
7. Serve Hot: Serve the toasted ravioli immediately while they are hot and crispy, with a bowl of warm marinara sauce for dipping.

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Crispy Toasted Ravioli with Marinara Sauce

This Toasted Ravioli recipe is the ultimate game day appetizer! Plump beef ravioli are coated in a savory Parmesan-breadcrumb crust and fried until golden and crispy. Served with warm marinara for dipping, it’s a guaranteed crowd-pleaser.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Appetizer

Cuisine: Italian-American

Calories: 73

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup seasoned bread crumbs
• 1/4 cup shredded Parmesan cheese
• 2 teaspoons dried basil
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 package (9 ounces) refrigerated or frozen beef ravioli, thawed
• as needed Oil for deep-fat frying
• 1 cup marinara sauce for serving
• as needed Fresh minced basil and additional shredded Parmesan cheese optional garnish

Equipment

• Deep cast-iron or electric skillet
• Deep-fry thermometer
• 3 Shallow Bowls
• Slotted spoon

Method

 

1. In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. Place flour and beaten eggs in two separate shallow bowls.
2. Dip each ravioli first in flour to coat, shaking off the excess. Then, dip it in the egg, and finally, press it into the crumb mixture, patting to help the coating adhere.
3. In a deep skillet, heat 1/2 inch of oil to 375°F.
4. Working in batches, fry the ravioli until golden brown, about 1-2 minutes on each side.
5. Drain the fried ravioli on paper towels. If desired, immediately sprinkle with additional basil and cheese.
6. Serve warm with marinara sauce for dipping.

Notes

Oil Temperature: Using a thermometer to keep your oil at 375°F is the key to ensuring the ravioli are crispy and not greasy.

Don’t Crowd the Pan: Fry in small batches to keep the oil temperature high and achieve the crispiest results.

Make Ahead: You can bread the ravioli and store them in a single layer in the refrigerator for up to a day before frying.

WiseRecipes’ Top Tips for the Crispiest Ravioli

These simple secrets will ensure your fried ravioli are restaurant-quality every single time.

1. Use a Thermometer for Your Oil. This is the single most important tip for perfect frying. If the oil is too cool, the ravioli will absorb too much oil and become greasy. If it’s too hot, the breading will burn before the inside is warmed through. 375°F is the magic number.
2. Don’t Crowd the Pan. For the crispiest results, fry the ravioli in small batches. Overcrowding the pan will dramatically lower the oil temperature and cause the ravioli to steam and become soggy instead of frying.
3. The Three-Step Breading is Key. Don’t skip any of the steps (flour, then egg, then breadcrumbs)! The flour gives the egg something to stick to, and the egg gives the breadcrumbs something to stick to. It’s the secret to a coating that stays put.
4. Pat to Adhere. When you’re pressing the ravioli into the breadcrumb mixture, use your fingers to gently pat the crumbs onto the surface. This helps create a nice, thick, and even crust.
5. Serve Immediately! Toasted ravioli is at its absolute peak of deliciousness when it’s hot and crispy, right out of the fryer. Have your marinara sauce warm and ready to go!

Keep It Crispy! Make-Ahead & Reheating

This appetizer is best served fresh, but you can prep ahead to save time.

• Make-Ahead: You can bread all the ravioli up to a day in advance. Arrange them in a single layer on a parchment-lined baking sheet, cover tightly with plastic wrap, and store them in the refrigerator. You can fry them directly from the fridge.
• Reheating: Leftover toasted ravioli is best reheated in an air fryer or a hot oven (400°F) for just a few minutes until they are hot and re-crisped. Microwaving is not recommended, as it will make the breading soft.

FAQs: Your Toasted Ravioli Questions, Answered!

Can I make these in an air fryer?

Yes, you can! For an air-fried version, bread the ravioli as directed, then spray them generously on all sides with cooking oil spray. Place them in the air fryer basket in a single layer and cook at 375°F (190°C) for about 8-10 minutes, flipping halfway through, until golden and crisp.

Can I use a different kind of ravioli?

Absolutely! This recipe is fantastic with cheese, spinach and ricotta, or mushroom-filled ravioli for a delicious vegetarian option. Just make sure they are thawed if they were frozen.

What if I don’t have a deep-fry thermometer?

You can test the oil temperature by dropping a small cube of bread into it. If it turns golden brown in about 30-40 seconds, your oil is at the right temperature for frying.

Can I use panko breadcrumbs instead of seasoned breadcrumbs?

Yes! Panko will create an even lighter and crispier coating. If you use plain panko, you may want to add a bit more of your own dried herbs, like oregano and garlic powder, to the breadcrumb mixture for extra flavor.

Final Thoughts: The Appetizer That Wins the Game

There is nothing more satisfying than serving an appetizer that you know will be an absolute show-stopper. This Toasted Ravioli recipe is that dish. It’s the perfect combination of crispy, cheesy, and savory, and it’s a fun, unique treat that always feels special. I hope it becomes the legendary star of your next Super Bowl party or family gathering. Happy Frying!