Yes — toasted ravioli are deep fried, not toasted: golden, breadcrumb-coated ravioli filled with gooey cheese (or meat) and fried until crisp, then dunked in bright marinara. This St. Louis classic is nostalgic, messy, and totally addictive.
I grew up hearing them called “toasted” and imagining an oven — but the real magic is the hot oil. These are perfect for a party, a cozy movie night, or whenever you want a crunchy, cheesy hit. Below is my playful, slightly chaotic take on the classic, with a lemon-y finishing touch that brightens the richness.
Ingredients
- 20–24 fresh or frozen cheese ravioli (about 12 oz) — use quality store-bought or homemade
- 1 cup all-purpose flour
- 3 large eggs
- 1/4 cup whole milk
- 1 1/2 cups panko breadcrumbs (Italian seasoned or plain)
- 1/2 cup finely grated Parmesan, plus extra for serving
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional, for a warm edge)
- Salt and freshly ground black pepper
- Vegetable oil or canola oil for frying (enough for a 2-inch deep bath)
- 1 cup warm marinara sauce for dipping
- Lemon wedges and chopped parsley for garnish
Optional add-ins: swap half the cheese ravioli for meat-filled, or tuck a tiny basil leaf inside each ravioli before sealing for an herby surprise.
Instructions
- Prep your workspace: Line a rimmed baking sheet with a wire rack or paper towels. If using frozen ravioli, thaw and pat dry with paper towels — excess moisture ruins the coating.
- Set up your dredging station: Place the flour in a shallow bowl and season with a pinch of salt and pepper. In a second bowl, whisk together the eggs and milk until smooth. In a third bowl, combine panko, grated Parmesan, garlic powder, oregano, smoked paprika, and a good pinch of salt and pepper.
- Dredge the ravioli: One at a time, toss each ravioli in flour (shake off excess), dunk in the egg wash, then press into the panko mixture, coating thoroughly. For an extra-crispy crust, double-dip: back into the egg and again into the panko for a thicker coating.
- Heat the oil: Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat over medium-high until a candy/deep-fry thermometer reads 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown within 30–45 seconds.
- Fry in batches: Carefully lower 4–6 ravioli into the oil (don’t crowd). Fry until golden and crisp, about 1.5–2 minutes per side. Use a slotted spoon or spider to turn them once so they brown evenly. Transfer to the wire rack to drain and keep warm in a low oven (200°F) while you finish the rest.
- Finish and serve: Sprinkle the fried ravioli with a little extra Parmesan, chopped parsley, and a squeeze of lemon for brightness. Serve immediately with warm marinara for dipping.
- Variations & make-ahead: To bake instead of fry, spray the breaded ravioli with oil and bake at 425°F for 12–15 minutes, flipping once — they won’t be as crisp but still delicious. You can bread ravioli ahead and refrigerate on a tray for up to 2 hours before frying.
Tips & Notes
– Use panko for texture: regular breadcrumbs get soggy faster; panko gives that satisfying shatter.
– Oil temperature is everything: oil that’s too cool = greasy ravioli; too hot = burned exterior and cold center. Aim for 350°F.
– Not just for parties: make a plate of 6 and pair with a green salad for a ridiculous weeknight dinner.
Weird fact: In St. Louis they call them “toasted” ravioli even though they’re fried — the name likely stuck from the early days when restaurants used the term to avoid the idea of deep-frying during Prohibition-era sensibilities. Language is weird and delicious.
Takeaway: Toasted ravioli are proof that a simple frying trick can turn humble pasta into snackable magic — keep them crisp, serve hot, and always have extra marinara.