Make the crispiest, most flavorful Toasted Ravioli at home—either pan-fried on the stove or crisped in an air fryer. This simple Italian appetizer is easy to prepare using store-bought frozen ravioli and is always a crowd-pleaser.
Why you’ll love this recipe
If toasted ravioli appears on a menu, it’s hard to resist—and making it at home means you can enjoy an even better version than at many restaurants. Breaded and fried until golden, each bite combines a crunchy seasoned crust with a creamy, cheesy filling. It’s quick to prepare, versatile for serving, and perfect for parties or weeknight dinners.
- Easy and quick: Start with store-bought ravioli and you’re already most of the way there. A simple breading station and a short fry or air-fry time get these on the table fast.
- Perfect texture contrast: A crisp parmesan-panko coating encases a soft, cheesy interior for a satisfying contrast in every bite.
- Flexible serving options: Serve as a shareable appetizer with dipping sauces or enjoy as a main course with a side salad and warmed marinara.
Ingredients
Below are the best ingredients for crispy toasted ravioli, plus a few substitution ideas. For precise measurements, see the recipe card further down.
- Prepared ravioli (20 oz package) – Use cheese ravioli for a creamy center or a meat-filled ravioli if you prefer a heartier bite. If the ravioli are refrigerated rather than frozen, freeze them for at least an hour before breading to make the process easier and to ensure the filling holds up while frying.
- Panko bread crumbs – Provide extra crunch and hold the coating together.
- Parmesan cheese – Finely grated Parmesan mixed with the panko adds savory flavor and browning.
- Italian seasoning – A blend of dried herbs boosts the crust’s flavor. Use a store-bought mix or a simple homemade blend of oregano, basil, thyme and garlic powder.
- Salt – Balances the flavors in the coating.
- All-purpose flour – Helps the egg adhere to the ravioli before breading.
- Eggs – Beaten eggs secure the breadcrumb mixture to the pasta.
- Canola or vegetable oil – For shallow frying. If you prefer less oil, the air fryer method works great and eliminates the need for added oil.
- Marinara sauce (optional) – Warmed for dipping; other options include garlic-parmesan sauce and basil pesto.
Instructions
Follow these steps for evenly coated, golden toasted ravioli. Work efficiently so the breading stays intact and the filling stays firm.
- Prepare the breading station. In one shallow bowl combine panko, grated Parmesan, Italian seasoning and salt. Place flour in a second shallow bowl and beaten eggs in a third bowl.
- Bread each ravioli. Working with frozen ravioli, first dredge in flour and shake off excess. Dip in beaten egg and let any extra drip away, then press into the breadcrumb mixture until fully coated. Use one hand for wet steps and one hand for dry steps to keep the coating from clumping on your fingers.
- Chill briefly. Arrange breaded ravioli on a tray and refrigerate for 10–15 minutes while you heat the oil; chilling helps the coating adhere while cooking.
- Pan-fry until golden. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry ravioli in batches (4–6 at a time) so the pan isn’t crowded. Cook 1–2 minutes per side until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack set over paper towels to keep them crisp.
Pro tip: Use a wire rack rather than piling fried ravioli on paper towels; the rack keeps air circulating so the crust stays crunchy.
Air fryer method
For a lighter approach, cook the breaded ravioli in an air fryer. Place ravioli in a single layer with space between each piece. Lightly spray both sides with cooking spray and cook at 400°F (200°C) for 6–8 minutes, flipping once if your air fryer requires it. Depending on the basket size, you may need to cook in multiple batches for even crisping.
Make-ahead, storage and reheating
Make ahead: You can bread ravioli up to 24 hours ahead of time and store them in an airtight container in the refrigerator. Breaded ravioli can also be frozen for up to 6 months—cook from frozen, adding a minute or two if needed.
Store leftovers: Cooked toasted ravioli will keep in the refrigerator for up to 6 days.
Reheat for best texture: Reheat in an air fryer at 400°F for 2–3 minutes to restore crispness. If you don’t have an air fryer, quickly re-fry in a skillet with about 1 teaspoon of oil over medium-high heat for 1–2 minutes per side.
Dips for toasted ravioli
These are delicious on their own, but dipping sauces elevate them even more. Warm marinara is the classic choice. For variety, try a garlic-parmesan sauce or basil pesto. Arrange a few small bowls of different sauces so guests can sample multiple flavors.
- Marinara sauce (warmed)
- Garlic‑parmesan dipping sauce
- Basil pesto or pesto mixed with a little olive oil
More Italian recipes
If you enjoy toasted ravioli, try pairing them with classic Italian mains and sides for a satisfying meal. Simple options include a green salad, slow-cooked beef ragu, or a light pasta dish alongside crunchy toasted ravioli as an appetizer.
Toasted Ravioli
Ingredients
- 20 ounce package prepared ravioli, frozen
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 3 large eggs, beaten
- 1 cup canola oil (optional, for frying)
- 1 cup marinara sauce (optional, for dipping)
Instructions
- Combine the panko, Parmesan, Italian seasoning, and salt in a shallow bowl.
- Place flour in a second shallow bowl and whisk the eggs in a third bowl.
- Dredge each frozen ravioli in flour, shake off excess, then dip in egg. Let excess egg drip off, then press into the panko mixture to coat on all sides. Repeat until all ravioli are coated.
- Chill the breaded ravioli in the refrigerator for 10–15 minutes while you heat the oil.
- Heat canola oil in a large skillet over medium-high heat. Fry ravioli in batches, 4–6 at a time, for 1–2 minutes per side until golden brown. Drain on a wire rack set over paper towels to keep them crisp.
- Air fryer option: Spray both sides of the breaded ravioli with cooking spray and arrange in a single layer in the air fryer. Cook at 400°F for 6–8 minutes. Depending on your air fryer size, you may need multiple batches.
Notes
- Prepared ravioli are typically sold refrigerated near the deli or pasta section. Use cheese ravioli for a classic version or meat-filled ravioli for a heartier appetizer.
- Breaded ravioli can be prepared up to 24 hours ahead and kept refrigerated, or frozen for up to six months. Cook from frozen, adding a minute or two to the cooking time if needed.
Nutrition Facts (per serving)
Calories: 187 kcal | Carbohydrates: 13 g | Protein: 5 g | Fat: 13 g | Saturated Fat: 2 g | Sodium: 299 mg