Toasted ravioli is a St. Louis masterpiece! It makes a fantastic party appetizer—or a fun dinner. This guide explains exactly how to make toasted ravioli at home.
The first time I tried toasted ravioli, I knew I’d stumbled upon something special. Of course, “toasted” here is code for “deep-fried.” The crispy, savory bites are pure magic when dipped in marinara sauce. I absolutely had to learn how to make toasted ravioli at home!
This classic St. Louis appetizer is a simple something you can throw together in 20 minutes. Traditionally, beef ravioli is the go-to for this recipe, but if you’re a vegetarian, you can use cheese or vegetable ravioli and get equally tasty results.
How to Make Toasted Ravioli
This recipe for toasted ravioli was inspired by the popular restaurant dish found throughout St. Louis. It makes about 18 appetizers or serves four as a dinner.
Fresh minced basil and additional shredded Parmesan cheese, optional
1 cup marinara sauce
Instructions
Step 1: Set up your breading station
You’ll want three separate bowls. Fill the first one with bread crumbs, Parmesan, basil and any additional seasonings you may want to add. Next, pour the flour into the second bowl, then crack the eggs into the remaining bowl.
Editor’s Tip: Swapping out regular bread crumbs for panko bread crumbs is a simple way to get more crunch in your toasted ravioli.
Step 2: Dip, dip, dip
Dip the ravioli in the flour so that both sides are coated. Give them a little shake to remove any excess flour and dunk them in the egg. Finally, pop the ravioli into the bread crumb mix, making sure each ravioli has a strong coat of crumbs.
Step 3: Fry, garnish and enjoy!
Heat half an inch of oil in a deep cast-iron pan until it reaches 375°F. If you don’t have cast iron, you can also use an electric skillet with equal ease. Fry the ravioli in batches until they turn a beautiful golden brown or about 1 to 2 minutes on each side. Scoop them out of the oil with a slotted spoon and let them drain on paper towels.
If you want to jazz them up, now is the perfect time to sprinkle a little freshly grated Parmesan and chopped basil over the ravioli. Serve them up with warm marinara sauce.
Editor’s Tip: While we love homemade marinara, store-bought sauce is great if you’re short on time. Check out our top pasta sauce picks.
Can You Bake Toasted Ravioli?
Yes—preheat your oven to 400°F and place a wire rack over a baking sheet. Spritz the rack with cooking spray, and after the bread crumb coat, bake the ravioli for 15 to 20 minutes. Tasty!
Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. —Lola Clifton, Vinton, Virginia
My kids love this delicious, indulgent treat. I like to give the batter a kick by adding a pinch of cinnamon and a teaspoon of vanilla extract. — Margarita Torres, Bayamon, Puerto Rico
Apple donuts remind me of family trips to South Dakota. We’d stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh apple cider donut. —Melissa Hansen, Milwaukee, Wisconsin
A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. —Taste of Home Test Kitchen
I came across the recipe for these wonderful raised doughnuts many years ago. I remember Mom making some similar to these. You can frost them with maple or chocolate glaze, then top with chopped nuts, jimmies, toasted coconut or sprinkles. —Ann Sorgent, Fond du Lac, Wisconsin
I've always loved corn fritters, but they weren't satisfying as a main dish. I came up with this recipe and was thrilled when my husband and our three young boys gave it rave reviews. The chicken and zesty sauce make these a wonderful brunch or lunch entree.
-Marie Greene, Scottsbluff, Nebraska
I always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, Wisconsin
Cheese curds or cubes dipped in flour and beer, then fried, need only a good supply of crinkly toothpicks to turn them into a vanishing act. —Katie Rose, Pewaukee, Wisconsin
As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. —Lily Julow, Lawrenceville, Georgia
This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes have been a favorite of ours since we came across them living in the Ozarks. —Mary Faith Yoder, Unity, Wisconsin
My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. —Schelby Thompson, Camden Wyoming, Delaware
Golden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas
Four ingredients are all you'll need for this sure-bet breakfast treat. Friends and family will never guess that refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. —Ginny Watson, Broken Arrow, Oklahoma
One of the best parts of the many fairs and festivals in Indiana is the corn dogs! My family loves corn dogs, so I fix them fairly often at home. —Sally Denney, Warsaw, Indiana
Just one bite of these fritters takes me back to when my kids were young. Nowadays for our get-togethers, I sometimes triple the recipe. Serve fritters with maple syrup or agave nectar. —Marina Castle, Canyon Country, California
I grew up near Idaho, which is famous for spudnuts, a doughnut made from mashed potatoes. I reworked a recipe using sweet potatoes and cranberries to come up with this variation. I like to serve them for dessert. —Joni Hilton, Rocklin, California
While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! —Carla Mendres, Winnipeg, Manitoba
Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings—so be sure to make extras! —Taste of Home Test Kitchen
I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado
If you own a barbecue joint like I do, you pretty much dream about barbecue in your sleep. Jalapeno poppers are also one of my favorite appetizers, and this recipe is a great way to combine those foods. They’re very popular on the menu at my restaurant. Try your own variation by stuffing the peppers with cooked chicken or beef. —Taylor Hicks, Birmingham, Alabama
I was looking for ways to spice up traditional chicken nuggets and came up with this recipe. The chips add a crunchy texture and flavor, while the meat is tender on the inside. —Kristina Segarra, Yonkers, New York
I created this deep-friend mac and cheese recipe for my husband, who loves mac & cheese. He describes this recipe as "unbelievably delicious" because of the crispy deep-fried coating and the creamy richness on the inside. —Shirley Rickis, Lady Lake, Florida
Here on our 1,250-acre farm, we usually have a quick breakfast on the go. So I often keep a batch of these light and moist doughnuts on hand. They disappear quickly because no one can eat just one! —Suzanne Christensen, Defiance, Iowa
Part of the third generation in a family of restaurateurs, Camille was born with a passion for cooking and food. She embarked on a career in hospitality where she excelled as a sommelier and wine director. This hospitality experience has given her a wealth of first-hand knowledge about how to pair all manner of drinks with food—plus some serious kitchen skills. These days, she's hung up her wine key in favor of a pen and covers all aspects of food and drink.