If you’re looking for a fun, crowd-pleasing appetizer or a snack that just hits all the right comfort food notes, you’ve got to try my Crispy Toasted Ravioli with Marinara Recipe. I absolutely love how crispy and flavorful these little pockets become, especially when dipped in a warm, tangy marinara sauce. Whether you make them for a casual game day or a cozy night in, they’re always a hit—and I’m excited to share exactly how you can make them yourself, right in your kitchen.

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Why You’ll Love This Recipe

Perfectly Crispy: The breadcrumb coating fries up with a satisfying golden crunch every single time.
Simple Ingredients: You only need a handful of pantry staples and your favorite ravioli for delicious results.
Versatile Serving: Great for appetizers, snacks, or even a light meal paired with sides you love.
Make Ahead Friendly: You can bread them, freeze them, and fry or bake from frozen when you’re ready to indulge.

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 beauty of this Crispy Toasted Ravioli with Marinara Recipe lies in its simplicity, but each ingredient plays a key role in creating that perfect crunch and rich flavor. When shopping, fresh ravioli works beautifully, but frozen works great too—just don’t thaw before breading. Also, using Italian seasoned breadcrumbs cuts down on prep and adds an instant herb burst.

Ravioli: Fresh or frozen works; my family loves cheese-filled, but feel free to pick your favorite flavor.
Egg: Acts as the glue to secure those breadcrumbs so the coating stays put when frying.
Milk or Cream: I recommend whole milk for richness, but use whatever you have on hand—it’s mostly to thin the egg for easy dipping.
Kosher Salt and Black Pepper: Just a pinch in the wet mix perks up the flavor before breading.
Italian Seasoned Bread Crumbs: Adds flavor and that golden crust; I sometimes mix Panko for extra crunch.
Extra-Virgin Olive Oil: For frying—adds a subtle fruity flavor and crisps up the breadcrumbs beautifully.
Marinara Sauce: Fresh or jarred, warm it up for dipping—this is the ultimate pairing.
Chopped Fresh Parsley and Parmesan Cheese: Optional garnishes that bring freshness and a lovely finish.

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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 love how flexible this Crispy Toasted Ravioli with Marinara Recipe is—you can switch it up depending on what you’re in the mood for or what ingredients you have at home. Feel free to experiment; each change brings a new twist that keeps it exciting.

Air-Fried Version: I tried this with an air fryer once and it was surprisingly crisp and less oily, perfect for a lighter snack.
Baked Variation: Baking the breaded ravioli on a sheet at 400°F works great too—just spray them with olive oil first for that golden crunch.
Different Fillings: Meat, spinach, mushroom, or even butternut squash ravioli all get the toasted treatment beautifully.
Spicy Kick: Mix a little cayenne or crushed red pepper into the breadcrumb mix for an exciting heat boost.

How to Make Crispy Toasted Ravioli with Marinara Recipe

Step 1: Prep Your Breading Station Like a Pro

Start by whisking together the egg, milk, salt, and pepper in a shallow bowl. This mixture is what the breadcrumbs will stick to, so get it nice and smooth. Then spread your Italian seasoned bread crumbs in another shallow bowl or plate. This setup makes the process quick and keeps your hands clean—pro tip: use one hand for wet, the other for dry to avoid clumping or soggy spots!

Step 2: Coat Each Ravioli Thoroughly

Dip each ravioli into the egg-milk bath, shaking off any excess so you’re not overloading the breadcrumbs. Then press each side into the breadcrumb bowl, making sure every corner is coated well—this is what guarantees that fantastic crispiness! Place the breaded ravioli on a baking sheet or large plate as you go, spacing them apart to avoid sticking.

Step 3: Fry to Golden Perfection

Heat your olive oil in a heavy skillet over medium-high heat. I swear by my cast-iron pan here—it holds heat evenly and gets beautifully hot without burning. When you see bubbles form around the handle of a wooden spoon dipped in the oil, it’s ready. Add ravioli in a single layer without crowding (you may want to do two batches). Fry about 2 minutes per side until golden brown and crispy—then transfer to paper towels to drain. Keep an eye on the oil temp; too hot and the breadcrumbs brown too fast, too cool and they absorb oil and get soggy.

Step 4: Serve with Marinara and Garnishes

Plate your crispy toasted ravioli, sprinkle with fresh parsley and parmesan if you like, and serve alongside warm marinara sauce for dipping. This is the best kind of finger food, perfect when you want that crispy, cheesy, tangy combo.

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Pro Tips for Making Crispy Toasted Ravioli with Marinara Recipe

Keep Oil Temperature Steady: I learned the hard way that oil that’s too hot burns the crust before the ravioli heats through—adjust heat as needed to keep a steady sizzle.
Avoid Soggy Breading: Don’t overcrowd the pan; it cools the oil and causes sogginess, so keep batches small and spread apart.
Double Coat for Extra Crunch: If you want, dip the breaded ravioli once more into the egg mix and breadcrumbs for a thicker crust that’s ultra crispy.
Use a Slotted Spatula: It helps flip gently without scraping breadcrumbs off—and you avoid puncturing ravioli to keep the filling intact.

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 always top mine with freshly chopped parsley for a pop of color and bright herbal note, plus a generous dusting of grated Parmesan cheese for that salty, umami finish. If I’m feeling extra, a little drizzle of good balsamic glaze adds a sweet tang that surprisingly pairs well with the marinara dip.

Side Dishes

Honestly, these crispy delights stand strong on their own, but I do love pairing them with a simple green salad tossed in lemon vinaigrette to cut through the richness. A side of garlic bread or even roasted veggies works perfectly if you want to round out the meal.

Creative Ways to Present

For a party, I’ve laid these out on a platter lined with parchment paper, sprinkled with parsley and Parmesan, and placed small ramekins of marinara spaced around. It’s casual, approachable, and your guests will love picking at these little crisps. You can even skewer a few for easy grab-and-go bites!

Make Ahead and Storage

Storing Leftovers

Leftover toasted ravioli keep well in an airtight container in the fridge for up to 2 days. I always recommend re-crisping them before serving again to keep that wonderful crunchy texture.

Freezing

One of my favorite hacks: bread all the ravioli, arrange them on a baking sheet without touching, and freeze until solid. Then transfer to a freezer bag or container. This way, you can fry or bake straight from frozen whenever the craving hits—super convenient for last-minute appetizers!

Reheating

To reheat, I prefer popping them in a hot oven (around 375°F) for 5-7 minutes or until crisp again. Avoid microwaving, as it makes them soggy and takes away that irresistible crunch.

FAQs

Can I bake the Crispy Toasted Ravioli instead of frying?

Absolutely! Baking is a great alternative if you want to cut back on oil or keep it lighter. Just pop the breaded ravioli on a baking sheet, give them a light spray of olive oil, and bake at 400°F for about 12-15 minutes or until golden and crispy. Flip halfway through for even browning.
What type of ravioli is best for this recipe?

Fresh or frozen ravioli both work well—cheese-filled ones like ricotta or a meat variety are common favorites. Just avoid thawing frozen ravioli before breading to prevent sogginess. Pick compressed ravioli that won’t burst easily when fried.
How do I make custom seasoned breadcrumbs at home?

To make your own Italian-seasoned breadcrumbs, just mix plain breadcrumbs with dried oregano, basil, garlic powder, onion powder, salt, and a pinch of dried parsley. It’s super simple and you can tweak it to your taste.
Can this recipe be made gluten-free?

Yes! Use gluten-free ravioli and substitute Italian-seasoned gluten-free breadcrumbs. The method stays the same, and you’ll still get a deliciously crispy result.

Final Thoughts

I discovered this Crispy Toasted Ravioli with Marinara Recipe years ago, and every time I make it, my family goes crazy for these crunchy, cheesy bites. They’re one of those recipes that feel fancy but are so simple to whip up—perfect for impressing guests or just elevating a weeknight snack. I can’t wait for you to try it out and get hooked, just like I did!