Name: Crispy Toasted Ravioli with Marinara Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 10 oz. ravioli (fresh or frozen, any flavor); 1 egg; 2 tablespoons milk or cream (preferably whole; low fat, skim, plant-based, or water can be used in a pinch); Kosher salt and black pepper, to taste; 3/4 cup Italian seasoned bread crumbs; 1/4 cup extra-virgin olive oil; Marinara sauce; Chopped fresh parsley; Parmesan cheese

If you’ve ever had that craving for something crunchy, cheesy, and utterly irresistible, then you’re going to love this Crispy Toasted Ravioli with Marinara Recipe. It’s one of those snacks that look simple but delivers major flavor and texture—perfect for sharing or a fun night in. I absolutely love how this turns out when the ravioli gets that golden, crisp coating and you dip it in a warm, tangy marinara. Stick around, because I’ll walk you through everything you need to know to get these crispy bites exactly right!

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Why You’ll Love This Recipe

Crispy and golden perfection: The crunchy coating gives a satisfying texture that pairs flawlessly with melty ravioli inside.
Simple ingredients, big flavor: You likely have everything for this already, making it an accessible and quick crowd-pleaser.
Versatile and customizable: Whether you fry or bake them, or switch up the ravioli filling, you’ll always get a winner.
Perfect party appetizer: These toasties always vanish fast—trust me, my family goes crazy for these whenever I make them.

A white plate holds a pile of golden-brown fried ravioli with a crunchy, textured coating, sprinkled with green chopped parsley and a light dusting of grated cheese. To the left on the plate is a small white bowl filled with bright red marinara sauce, also sprinkled with bits of parsley. The plate sits on a white marbled surface. The ravioli pieces vary slightly in size, arranged in a scattered, overlapping way. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic is really in keeping the ingredients simple and fresh—using good quality bread crumbs, olive oil, and fresh ravioli makes a world of difference in the final taste and crunch. Here’s what you’ll want to gather before diving in:

Ravioli: Fresh or frozen works; I recommend cheese-filled for classic tastiness, but feel free to try spinach or meat-filled if you’re adventurous.
Egg: Acts as the glue to hold the crust on each ravioli; don’t skip it!
Milk or cream: Whole milk or cream gives a richer coating, but skim or plant-based milks are fine too in a pinch.
Kosher salt and black pepper: Just a pinch adds savory balance to the egg wash.
Italian seasoned bread crumbs: Pre-seasoned is a time saver, but I’ll share a quick tip to make your own below.
Extra-virgin olive oil: For frying; it lends a beautiful flavor and helps get that crispy goldenness.
Marinara sauce: Use something fresh or your favorite jarred sauce for dipping.
Chopped fresh parsley and parmesan: Optional, but they really elevate the presentation and flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to experiment a bit with these crispy gems depending on the occasion. The beauty is how adaptable the Crispy Toasted Ravioli with Marinara Recipe is—you can easily switch up the breading or switch between frying and baking to suit what you’ve got on hand.

Gluten-Free Version: I swapped breadcrumbs for crushed gluten-free crackers once, and honestly, it tasted just as great—just keep an eye on the crispiness.
Baked Instead of Fried: For a lighter option, baking them on a sheet with a little oil spray works wonders—though they won’t be quite as crispy as frying.
Different Ravioli Flavors: Spinach and cheese or even meat-stuffed ravioli give a flavor twist that my family really enjoys.
Spicy Kick: Mixing a little red pepper flakes into the bread crumbs adds a fun heat that balances the creamy filling.

How to Make Crispy Toasted Ravioli with Marinara Recipe

Step 1: Prep Your Coatings and Ravioli

First, set yourself up by mixing the egg and milk in one shallow bowl—just a pinch of kosher salt and black pepper in there will amp up the flavor. Pour the Italian seasoned bread crumbs into another shallow bowl nearby. This setup makes dipping and coating quick and tidy. When you dip your ravioli in the egg wash, give it a gentle shake to avoid sogginess, then press each side into the breadcrumbs, patting firmly so they stick well—because that crust is what makes these babies so crispy and delicious.

Step 2: Get Your Pan Ready and Fry

Heat 1/4 cup of olive oil in a sturdy skillet over medium-high heat—I love using cast iron here for even heat distribution. Test that it’s hot enough by dipping the handle of a wooden spoon into the oil; if bubbles form around it, you’re good to go. Fry the ravioli in batches, careful not to overcrowd the pan (give them breathing room so they crisp evenly). Fry each side about 2 minutes or until golden brown. Use a slotted spatula to flip gently and transfer the finished ones onto a paper towel-lined plate to soak up any excess oil. Keep an eye on your heat, too—if the oil starts smoking or the crust turns too dark, turn the burner down a notch.

Step 3: Serve with Love

Once your ravioli are crispy and golden, sprinkle them with fresh parsley and a dusting of parmesan if you like, then serve them alongside warm marinara sauce for dipping. I promise, your guests will be reaching for more before you know it!

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Pro Tips for Making Crispy Toasted Ravioli with Marinara Recipe

Dry Your Ravioli: If you’re using frozen ravioli, thaw and pat them really dry before breading to avoid sogginess.
Don’t Overcrowd the Pan: Fry in small batches so the oil temperature stays steady and every piece crisps up evenly.
Use a Slotted Spatula: It helps flip the ravioli gently and lifts them cleanly out of the oil without breaking the crust.
Keep Your Oil Temperature Moderate: Too hot and you’ll burn the crust before the ravioli is warm inside; too low and it gets greasy.

How to Serve Crispy Toasted Ravioli with Marinara Recipe

A white round plate holds a stack of golden-brown fried ravioli with a crispy texture and browned spots on the surface. Each ravioli is square with scalloped edges, sprinkled with small green parsley leaves and fine grated Parmesan cheese. On the left side of the plate, there is a small white bowl filled with a thick red marinara sauce topped with bits of green herbs. The plate is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping mine with freshly chopped parsley to add a pop of color and a sprinkle of grated parmesan for a salty finish. If you like a little heat, a dash of crushed red pepper flakes adds a fun kick. These rather small touches make a homey dish feel a bit more special and well-rounded.

Side Dishes

Pair them with a simple green salad dressed with lemon vinaigrette or even a light roasted vegetable medley. On occasion, I serve these as a starter alongside garlic bread and a big bowl of pasta for a classic Italian feast. They’re great for nibbling, so you really can keep sides flexible.

Creative Ways to Present

For parties, I like arranging toasted ravioli in a circular pattern on a platter with a bowl of marinara in the center for dipping—makes an inviting centerpiece. Serving them skewered on toothpicks also ups the fun factor and helps guests enjoy without mess.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and trust me, sometimes I plan for that), store them in an airtight container in the fridge for up to 2 days. I find placing a paper towel underneath helps absorb any residual oil so they don’t get soggy.

Freezing

I like to assemble the breaded ravioli on a baking sheet, freeze them uncovered until firm, then transfer to a freezer bag. This way, you can fry or bake straight from the freezer—no thawing needed. It’s a total game-changer when you want these crispy bites on demand.

Reheating

To bring back the crisp, I reheat leftovers in a hot oven or toaster oven at around 375°F for 5-7 minutes. Microwaving tends to make them mushy, so I avoid that route unless I’m in a real hurry.

FAQs

Can I bake the crispy toasted ravioli instead of frying?

Absolutely! For a lighter version, you can bake your breaded ravioli on a greased or parchment-lined baking sheet at 400°F for 12-15 minutes, flipping halfway through. They won’t be quite as crispy as fried, but still delicious and easier to manage with less oil.
What type of ravioli works best for this recipe?

Cheese ravioli is a classic choice, but fresh or frozen ravioli with spinach, meat, or mushroom filling works great too. Just make sure they’re sealed tightly to avoid filling leaking during frying.
How do I keep the breading from falling off?

Make sure to pat the breadcrumbs firmly onto the ravioli after dipping them in the egg wash. Also, avoid overcrowding the pan while frying so they don’t bump into each other and lose coating.
Can I use gluten-free breadcrumbs?

Yes! Gluten-free breadcrumbs or crushed gluten-free crackers can replace regular breadcrumbs nicely. Just check for seasoning or add Italian herbs to keep the flavor profile.

Final Thoughts

This Crispy Toasted Ravioli with Marinara Recipe is a total winner in my kitchen and always gets rave reviews. What’s great is how easy it is to master once you get the hang of the breading and frying steps. I hope you find these tips helpful and feel inspired to make this fun dish your own. Grab your favorite ravioli, heat that oil, and get ready for an addictive crunch party—you’re going to impress your family and friends with these tasty bites!