Toasted Ravioli  (Fried or Baked)

Introducing Toasted Ravioli, which are soft on the inside, crispy on the exterior, and delightfully golden brown. What about dipping them in warm marinara sauce? Don’t think about it! You may either bake or pan-fry (as opposed to deep-fry) these toasted ravioli. I enjoy serving them with a salad as a light supper or as an appetizer. For this delectable appetizer with an Italian flair, you may use any sort of ravioli!Toasted Ravioli

Toasted Ravioli  (Fried or Baked) I adore ravioli, and I appreciate that grocery shops have almost any type of prepared ravioli, whether it’s frozen or fresh. This simple toasted ravioli recipe, which only takes 20 minutes to prepare when using premade ravioli, will quickly become your new favorite ravioli dish! These are great as an appetizer, but I prefer to eat them as a dinner with a side salad.Toasted Ravioli

And the finest of all? These may be breaded, frozen, and then cooked straight from the freezer for a quick appetizer for unexpected company or when you suddenly need something cheesy, crunchy, and crispy. which, if I’m being honest, is like every day for me. Since they are so very wonderful, I may be a little risky about keeping them in my freezer!Toasted Ravioli

The ingredients and alternatives (including the type of ravioli you can use), how to bake or pan-fry the ravioli, and how to prepare in advance and freeze for later are all covered in this post.Toasted Ravioli

Ingredients and Substitutions

• Ravioli For this, I used store-bought spinach and chilled fresh ravioli with ricotta. Any type will work, whether it’s fresh or frozen! Whatever you want—cheese, meat, mushrooms, huge or small. I advise searching for ravioli that has as few preservatives and processed components as possible included. If you choose, you can also use homemade ravioli.
• Egg
• Milk For dredging, this is combined with the egg. The ideal milk is whole, but you can also use cream, low-fat, skim, plant-based, or water in an emergency.
• Italian Style Seasoned Bread Crumbs –You may simply make your own Italian Bread Crumbs by combining normal bread crumbs with salt and Italian spice, or you can get these premade at the shop.
• Extra-Virgin Olive Oil – for baking or cooking, or another type of oil, such as ordinary olive oil or canola oil.
• Serve with chopped parsley, parmesan cheese, and marinara sauce (optional).Toasted Ravioli

How to make Fried or Baked Toasted Ravioli

1. Bread the ravioli first. In a shallow bowl, combine the egg, milk, and a touch of salt and pepper. In a different shallow bowl, place the bread crumbs. Place the ravioli in the bowl of bread crumbs after dipping it in the egg mixture with one hand and shaking off any excess. Apply the bread crumbs to the ravioli with your other (clean) hand, pressing them as firmly as you can. Repeat with the remaining ones and transfer to a dish or baking sheet.Toasted Ravioli

2.

In a large, heavy, deep skillet (I prefer cast iron for this), heat up approximately 1/4 cup of oil, or more if necessary. Add the ravioli and cook for about 2 minutes on each side. In order to maximize contact with the hot oil, you might need to gently press down on the ravioli with the back of a spatula because you are pan frying rather than deep frying. Transfer to a plate lined with paper towels and, if needed, work in two batches to avoid packing the pan too full.Toasted Ravioli

3 . OR, bake the ravioli!

Put a full 1/4 cup of oil on a baking sheet, bake for 7 minutes at 425 degrees, then turn and bake for another 7 minutes. If they cook too rapidly, keep an eye on them and reduce the heat to 400. Instead of using oil, you can use cooking spray on the baking sheet and on the ravioli’s tops for a lower-fat alternative.Toasted Ravioli

4 .Serve

heated right away, accompanied by warm marinara sauce for dipping.Toasted Ravioli

How to make ahead and freeze

Prepared ravioli should be breaded and put on a baking sheet to freeze. Place the baking sheet in the freezer for 30 to 60 minutes, or until it is almost completely frozen, and then move it to an airtight container or zip-top bag.Toasted Ravioli

Simply cook them straight from the freezer when you’re ready to cook! If frying, give yourself a little extra time (at a slightly lower burner temperature); if baking, set the oven temperature to 400 and bake for 10 to 12 minutes on each side. Since they won’t be as pliable and will be harder to touch the hot pan or oil unless submerged, you could also discover that you need extra oil when frying.Toasted Ravioli

Equipment

1. Large Skillet
2. Slotted Spatula / Fish Turner

Ingredients

1. marinara sauce, chopped fresh parsley, and parmesan cheese for serving (optional)
2. 10 oz. Ravioli fresh or frozen, any flavor (see notes)
3. 1/4 cup extra-virgin olive oil plus more if needed (for frying), or another oil (regular olive oil or canola or vegetable).
4. 1 egg
5. 3/4 cup Italian seasoned bread crumbs (see notes for how to make your own)
6. 2 tablespoons milk or cream preferably whole (low fat, skim, plant-based, or even water will do in a pinch)
7. kosher salt and black pepper

Instructions

1. In a small bowl, combine the egg and milk (2 tablespoons), black pepper, and a pinch of kosher salt. Transfer 1 cup of the bread crumbs to a another shallow basin. Place the prepared ravioli on a large plate or baking sheet.
2. Each ravioli should be dipped in the egg and milk mixture with one hand, and any excess should be gently shaken off. Using your other clean hand, pat the breadcrumbs into the surface after adding them and being sure to bread each side completely. Arrange the breaded ravioli on a big plate or baking sheet.
3. In a large heavy skillet (I prefer to use cast iron), heat 1/4 cup olive oil over medium-high heat. Add the ravioli to the skillet after the oil is heated (check to see if the handle of a wooden spoon bubbles). The bread crumb coating should be golden brown after about two minutes of cooking on each side. I suggest flipping them using a slotted spatula or fish turner. Transfer to a baking sheet or plate covered with paper towels. Make sure the ravioli are spaced out so they don’t touch; if you do this, you might need to make two batches and use additional oil. Additionally, since every burner is different, pay attention to the oil’s temperature. If the ravioli is getting too dark or the oil begins to smoke, reduce the heat to medium or even medium-low.
4. If preferred, top the ravioli with parmesan cheese and fresh parsley. Serve with marinara sauce for dipping.

Notes

1. To bake instead of fry:Preheat oven to 425 degrees. Pour the 1/4 cup oil onto a rimmed baking sheet and spread out. Place the breaded ravioli onto the baking sheet. Bake for 7 minutes, then flip over and bake for 7 more minutes.
2. If using frozen ravioli,They can be either frozen or thawed before use. Either approach is good, though defrosting the breadcrumbs can help them stick a bit better and making them a little more flexible will make frying easier.
3. I used spinach and ricotta ravioli for this. You can use any kind of flavor—cheese, meat, mushrooms, etc. Additionally, ravioli can be any shape or size; any will work for this recipe.
4. This recipe serves 4 as an appetizer and 2 as a light lunch (I prefer to have it with a salad).
5. To make your own Italian seasoned bread crumbs,Combine one cup of simple bread crumbs, half a teaspoon of kosher salt, and one tablespoon of Italian seasoning (or half a teaspoon of dried parsley, dried basil, dried oregano, onion powder, garlic powder, and black pepper). Learn more about creating your own Italian bread crumbs here.
6. Make ahead and freeze by breading the ravioli, putting it on a baking sheet to flash freeze, and then moving it to an airtight container or zip-top bag. You can cook straight from the freezer! If frying, give yourself a little extra time (at a slightly lower burner temperature); if baking, set the oven temperature to 400 and bake for 10 to 12 minutes on each side.