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toasted ravioli with marinara sauce recipe

Toasted Ravioli with Marinara Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 Servings
Course: Appetizer, Main Course, Vegetarian
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 package (about 24 pieces)  fresh or frozen cheese ravioli
  • 1 cup  panko breadcrumbs
  • 1/2  cup  seasoned Italian breadcrumbs
  • 1/2 cup  grated parmesan
  • 1 teaspoon  Italian seasoning
  • 1/2 teaspoon  garlic powder
  • 1/2 teaspoon  onion powder
  • 1/4 teaspoon  smoked paprika
  • 2 eggs beaten
  • 1/4 cup  whole milk
  • Vegetable oil for frying (2–3 inches deep)

For the quick marinara

  • 1 can (14 oz crushed tomatoes
  • 2 cloves  garlic
  • 1 tablespoon  olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon  dried basil
  • 1/4 teaspoon  red pepper flakes
  • Salt and black pepper to taste
  • 1 teaspoon  sugar 

Method
 

  1. Heat olive oil in a small saucepan over medium heat. Add garlic and cook 90 seconds until just golden. Add crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Simmer on medium-low for 12–15 minutes until thickened. Add sugar if needed to balance acidity. Keep warm.
  2. Mix panko, seasoned breadcrumbs, parmesan, Italian seasoning, garlic powder, onion powder, and smoked paprika in a shallow bowl. Whisk eggs with milk in a second bowl. If using frozen ravioli, thaw completely and pat dry before coating.
  3. Dip each ravioli in the egg wash, let excess drip off, then press firmly into the breadcrumb mixture on all sides. Place on a parchment-lined tray. For a thicker crust, double coat. Refrigerate 15 minutes before frying if time allows.
  4. Heat oil to 350°F in a deep heavy pot. Fry in batches of 4–6 pieces for 2–3 minutes, turning once or twice, until deep golden. Drain on a wire rack. Return oil to 350°F between batches.
  5. Dust hot ravioli with extra parmesan immediately out of the fryer. Scatter fresh parsley on top. Serve straight away with warm marinara for dipping.

Notes

Notes
  • Pat thawed frozen ravioli dry before coating — moisture makes the crust slide off
  • Press breadcrumbs firmly onto all sides including edges and corners
  • Drain on a wire rack not paper towels — it keeps the bottom crust crisp
  • Air fryer option: spray well and cook at 400°F for 6–8 minutes, flipping once
  • Freeze unfried coated ravioli for up to 1 month — fry from frozen at 350°F for 3–4 minutes
  • Marinara keeps in the fridge for up to 5 days — make it ahead and reheat