Toasted Ravioli
  • Extra Virgi Olive oil (for frying)
  • 1 cup milk
  • 1 egg
  • 2-4 cups Italian-style bread crumbs
  • 1 package of thawed ravioli (I normally purchase a refrigerated family size package of cheese or other flavored ravioli)
  • ¼ cup freshly grated Parmesan
  • 1 jar marinara sauce (heated for dipping); I usually go the easy route and purchase store bought
  1. Combine milk and egg in a small bowl and whisk together. Place breadcrumbs in another bowl. Dip ravioli in milk/egg mixture, and then coat with breadcrumbs. I recommend coating all raviolis before you try to start cooking them.
  2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
  3. In a large pan, pour oil to depth of 2 inches. Heat oil over medium heat. You want the oil hot before ever trying to fry the ravioli; try adding a small amount of breading into the oil – it should sizzle and turn brown. Fry ravioli about 2 minutes on each side or until golden. Don’t put more ravioli in a pan than you can manage monitoring and flipping. Place on paper towels when they are done and sprinkle with Parmesan cheese.
  4. Serve with hot marinara sauce.
Recipe by The Love Nerds at