St. Louis Toasted Ravioli with Marinara (Crispy Fried Ravioli)

Why you’ll love it

• Crunchy and cheesy: a crisp golden crust outside and a hot, melty filling inside.
• Easy shortcut: uses store-bought ravioli, with no boiling needed.
• Party favorite: about $1.50 a serving and ready in about an hour, with a homemade 15-minute marinara.

Quick facts

Ingredients

For the ravioli

• 1 1/4 lb (570 g) refrigerated beef or cheese ravioli (about 40 square ravioli), or frozen ravioli thawed in the refrigerator
• 2 large eggs
• 1/4 cup (60 ml) milk
• 1 1/2 cups (150 g) Italian-style dry breadcrumbs (or plain breadcrumbs with 1 tsp Italian seasoning)
• 1/2 cup (45 g) finely grated Parmesan cheese, plus 2 tbsp for serving
• 1/2 tsp garlic powder
• 1/4 tsp fine salt
• About 6 cups (1.4 liters) vegetable or canola oil, for frying (2 inches / 5 cm deep)
• 1 tbsp chopped fresh parsley

For the quick marinara

• 1 tbsp (15 ml) olive oil
• 2 garlic cloves, minced
• 1 can (14.5 oz / 411 g) crushed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp sugar
• 1/4 tsp fine salt
• A pinch of red pepper flakes
• 4 fresh basil leaves, torn (optional)

Step-by-step method

1. Make the marinara. Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook 30 to 60 seconds, until fragrant. Add the crushed tomatoes, oregano, sugar, salt and red pepper flakes, bring to a simmer and cook 15 minutes, stirring now and then. Stir in the basil and keep warm over very low heat.

2. Set up the breading station. In a shallow bowl, whisk the eggs and milk. In a second shallow bowl, mix the breadcrumbs, 1/2 cup Parmesan, garlic powder and salt.

3. Bread the ravioli. Use the ravioli straight from the package; do not boil them. Dip each one in the egg mixture, let the excess drip off, then press it into the breadcrumbs on both sides until well coated. Place on a baking sheet in a single layer.

4. Chill. Refrigerate the breaded ravioli, uncovered, for 15 minutes so the coating sets and stays on during frying.

5. Heat the oil. Pour the oil into a large Dutch oven or heavy pot to a depth of 2 inches (5 cm) and heat it over medium heat to 350°F (175°C), checking with a deep-fry thermometer. Set a wire rack over a baking sheet next to the stove and heat the oven to 200°F (95°C).

6. Fry in batches. Carefully add 6 to 8 ravioli to the oil and fry 1 1/2 to 2 minutes, turning once, until deep golden brown. Lift them out with a spider strainer or slotted spoon onto the rack and sprinkle immediately with a little of the remaining Parmesan. Keep the fried ravioli warm in the oven. Let the oil come back to 350°F (175°C) before each new batch.

7. Serve. Pile the toasted ravioli on a platter, sprinkle with the rest of the Parmesan and the parsley and serve hot with the warm marinara for dipping.

How to know it is done

The ravioli are done when the coating is an even deep golden brown and sounds crisp when you tap it, the edges of the pasta look puffed and slightly blistered, and the filling is steaming hot when you cut one open (at least 165°F / 74°C on an instant-read thermometer for meat-filled ravioli). If they are pale and greasy, the oil was too cool; if they brown in less than a minute, it is too hot.

Tips for the best result

• Use refrigerated fresh ravioli; their thin pasta cooks through in the time it takes the crust to brown.
• Keep the oil between 340 and 360°F (170 to 180°C) and fry in small batches so the temperature does not drop.
• Do not skip the 15-minute chill; it keeps the breading from falling off.
• Use one hand for the egg and the other for the crumbs to avoid clumpy fingers.
• Sprinkle the Parmesan while the ravioli are still hot so it sticks.

Variations and substitutions

• Air fryer: spray the breaded ravioli on both sides with oil and air fry in a single layer at 400°F (200°C) for 7 to 9 minutes, flipping halfway, until golden.
• Oven-baked: place on a greased wire rack set on a baking sheet, spray with oil and bake at 425°F (220°C) for 12 to 15 minutes, flipping once.
• Other fillings: spinach and ricotta, mushroom or Italian sausage ravioli all work well.
• Different dips: serve with ranch dressing, pesto or a creamy vodka sauce instead of marinara.
• Halloween party: serve the marinara in a small hollowed-out pumpkin or squash in the middle of the platter.

Make ahead

Bread the ravioli up to 1 day ahead and keep them covered in a single layer in the refrigerator. You can also freeze breaded, unfried ravioli on a baking sheet until firm, then transfer them to a freezer bag for up to 2 months; fry them straight from frozen at 350°F (175°C) for 3 to 4 minutes. The marinara keeps in the refrigerator for up to 5 days.

Storage and reheating

Toasted ravioli are best right after frying. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 5 to 7 minutes, until crisp and hot inside; the microwave makes them soggy. Store the marinara in the refrigerator for up to 5 days or freeze it for up to 3 months.