Toasted ravioli is a St. Louis masterpiece! It makes a fantastic party appetizer—or a fun dinner. Here is how to make toasted ravioli at home.
Toasted Ravioli Recipe photo by Taste of 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 dish 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 for equally tasty results.

Toasted Ravioli Ingredients

  • Seasoned bread crumbs
  • Shredded Parmesan cheese
  • Dried basil
  • All-purpose flour
  • Large eggs, lightly beaten
  • Frozen beef ravioli, thawed
  • Oil for deep-fat frying
  • Fresh minced basil and additional shredded Parmesan cheese
  • Marinara sauce


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 want to add. Next, pour the flour into the second bowl, then crack the eggs into the remaining bowl.

Step 2: Dip the ravioli

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 the ravioli

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, one to two minutes per side. Scoop them out of the oil with a slotted spoon, and let them drain on paper towels.

Editor's Tip: Not all oils are created equal when it comes to frying. Check out our guide on selecting the best oil for frying.

Step 4: Garnish and serve

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 with warm marinara sauce.

Toasted Ravioli Recipe Variations

  • Increase the crunch in your ravioli: Swap out regular bread crumbs for panko bread crumbs to get more crunch and texture in each bite.
  • Save time with store-bought sauce: We love homemade marinara, but store-bought marinara sauce is great if you're short on time.
  • Bake your ravioli instead of frying it: Preheat your oven to 400°F. Place a wire rack over a baking sheet and spritz the rack with cooking spray. After the bread crumb coat, bake the ravioli for 15 to 20 minutes.

Watch how to Make Toasted Ravioli

Toasted Ravioli

While visiting a friend who had just moved to St. Louis, Missouri, I tried toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin
Toasted Ravioli Recipe photo by Taste of Home
Total Time

Prep: 15 min. Cook: 20 min.


about 1-1/2 dozen


  • 1 cup seasoned bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 2 teaspoons dried basil
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 package (9 ounces) frozen beef ravioli, thawed
  • Oil for deep-fat frying
  • Optional: Fresh minced basil and additional shredded Parmesan cheese
  • 1 cup marinara sauce


  1. In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. Place flour and eggs in separate shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.
  2. In a deep cast-iron or electric skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, immediately sprinkle with basil and cheese. Serve warm with marinara sauce.

Nutrition Facts

1 piece: 73 calories, 5g fat (1g saturated fat), 6mg cholesterol, 117mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 2g protein.