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You know that moment? When you’re at a restaurant, and out comes this golden, crunchy little square—hot, greasy in the best way, and begging to be dipped in marinara? Yeah. That’s toasted ravioli. And no, it’s not actually toasted. It’s breaded, baked (or fried), and basically happiness in bite-sized form.
I used to think you needed a deep fryer and a chef’s hat to make it. Turns out? Nah. My version skips the oil bath, goes straight to the oven, and still crunches like it was born in a St. Louis diner.
And look—mine isn’t perfect. Sometimes one ravioli puffs up like a balloon. Sometimes I forget to space them out and they fuse into a cheesy mutant cluster. But that’s real life, right?
Let’s make some magic.
What You’ll Need (And Why Each Thing Matters)
1 lb fresh cheese ravioli
Not frozen. Fresh. There’s a difference. Frozen ones hold moisture. They steam. They get soggy. Fresh? They crisp up. They hold their shape. Plus, they taste like someone’s nonna made them (even if it was just the guy at the grocery store deli).
2 large eggs + 2 tablespoons water
This is your glue. The egg wash. Without it, the crumbs just… fall off. Sad. The water thins the eggs so they coat smoother. Don’t skip it. Do it. Whisk it. Make it look like scrambled eggs but don’t cook it. Yet.
1 cup plain panko breadcrumbs
Panko = crunch. Regular breadcrumbs? They’re soft. Panko’s got air in it. Light. Crispy. Like a cereal crunch but better. And golden. So golden.
¼ cup grated parmesan (powder form works!)
Parm adds salt, umami, and a little sass. Powder? It mixes easier. Fresh? Also fine. Just grate it small. Nobody wants a parmesan rock in their bite.
2 teaspoons Italian seasoning
It’s like a little vacation in a bottle. Oregano, basil, maybe some thyme. Whatever’s in there—it makes it taste like Italy, even if you’ve never been.
1 teaspoon garlic powder
Not fresh garlic. That burns. This? It just whispers, “Hey, I’m here. I’m delicious.”
1 teaspoon kosher salt
Season the crumbs, not the ravioli. The cheese inside is already salty. You don’t want to overdo it. But the coating? Needs flavor. Salt wakes it up.
Cooking spray
For the rack. And the ravioli. A little oil = crisp. No oil = sad, pale, floppy squares. We don’t want that.
Marinara sauce (your favorite)
This isn’t optional. It’s law. Warm it. Don’t serve it cold. That’s a crime against joy.
How to Make Crispy Toasted Ravioli (Step by Step, No Fluff)
Step 1: Set Up Like You’re About to Bake a Masterpiece (Because You Are)
Put the oven rack in the lower middle. Preheat to 425°F. Hot. But not lava-hot. Just crisp-ready hot.
Grab a rimmed baking sheet. Put a wire rack on top. Spray it with cooking spray. Don’t skip the rack. It lifts the ravioli, lets air flow, keeps the bottoms from steaming. Soggy bottoms = tragedy.
Step 2: Egg Bath Time
Get a shallow dish. Pie plate? Perfect. Bowl? Fine. Crack in two eggs. Add two tablespoons of water. Whisk. Fast. Until it’s yellow and smooth and looks like… well, egg soup.
Drop one ravioli in. Flip it. Let the extra drip off. Don’t shake it like you’re mad at it. Just let it hang for a sec.
Step 3: The Crunch Zone
In another dish, mix the panko, parmesan, Italian seasoning, garlic powder, and salt. Stir it. Taste a crumb? Maybe. (I do. Judge me.)
Now—here’s the trick. Don’t dump the ravioli into the crumbs and roll it like a meatball. That makes the mix wet. Gross.
Instead: place the egg-coated ravioli in one spot on the crumb mix. Spoon the crumbs over the top. Press gently with your fingers. Flip. Spoon more. Press again. Like you’re tucking it into bed. But a crunchy, delicious bed.
Place it on the rack. Leave space. At least an inch. They’re not hugging at the gym. They need room to crisp.
Repeat. Don’t rush. Put on music. Hum. Talk to the cat.
Step 4: Spray and Bake
Once they’re all on the rack, give the tops a light spritz of cooking spray. Just a hiss. Not a downpour.
Into the oven. 15 to 20 minutes. Watch them. Around 10 minutes, peek. If they’re browning too fast? Cover loosely with foil. But don’t walk away. They burn easy. Like toast. But worse.
When they’re golden, crispy, and look like they belong on a food blog? Done.
Tips From My Kitchen (AKA Mistakes I’ve Made So You Don’t Have To)
- Don’t overcrowd the rack. I said it. I’ll say it again. They need space. Airflow. Freedom.
- Use fresh ravioli. Seriously. Frozen = moisture = steam = soft. No crunch. Sad.
- Warm the marinara. Cold sauce is a mood killer. Heat it on the stove or microwave. 30 seconds. Worth it.
- Eat right away. These don’t sit well. They lose crisp. They weep. Don’t let that happen.
- Sprinkle extra parmesan after baking. Because why not? Cheese is life.
How Do You Keep Them Crispy After Cooking?
Okay. Real talk. They start losing crisp the second they come out. But you can slow the decline.
- Keep them on the wire rack. Don’t pile them in a bowl. That traps steam. Steam = soft.
- Don’t cover them. Unless they’re browning too fast in the oven, leave them open. A lid = a sauna.
- If you must reheat? Oven or toaster oven. 375°F for 5 minutes. Not the microwave. That’s a crisp murderer.
Can You Air Fry These?
Yes. And honestly? Kinda better.
Preheat air fryer to 400°F.
Spray the basket.
Put ravioli in single layer. Not touching.
Spray tops lightly.
Air fry 8–10 minutes. Flip halfway.
They come out insanely crispy. Like, “did you deep fry these?” crispy. But you didn’t. Win.
Crispy Toasted Ravioli Recipe
Crispy Toasted Ravioli isn’t really toasted—it’s breaded, baked (or air-fried), and wildly addictive. Golden, crunchy on the outside, warm and cheesy in the center, these little squares are a St. Louis classic with a home-kitchen twist. This version skips the deep fryer, uses fresh ravioli, and gets that perfect crunch from panko breadcrumbs. Serve them hot with warm marinara for dipping, and watch them disappear. Great for game day, weeknight snacks, or impressing guests without breaking a sweat.
Ingredients
Instructions
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Preheat oven to 425°F. Place oven rack in the lower middle position.
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Set a wire rack on a rimmed baking sheet. Spray the rack lightly with cooking spray. Set aside.
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In a shallow dish (like a pie plate), whisk together the eggs and water until smooth.
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In another shallow dish, mix the panko, parmesan, Italian seasoning, garlic powder, and salt. Stir well.
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Take one ravioli, dip it into the egg mixture, and let the excess drip off (about 5 seconds).
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Place the ravioli into the breadcrumb mix. Don’t toss—instead, spoon the crumbs over the top, then flip and repeat. Press gently with fingers to help the coating stick.
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Place the coated ravioli on the greased wire rack. Leave at least 1 inch of space between each.
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Repeat with remaining ravioli, using fresh spots in the crumb mix to keep it dry.
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Lightly spray the tops of the ravioli with cooking spray—this helps them crisp and brown.
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Bake for 15–20 minutes, until golden brown and crispy.
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At the 10-minute mark, check for over-browning. If needed, loosely cover with foil.
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Remove from oven. Serve immediately with warm marinara sauce.
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Optional: Sprinkle with extra parmesan before serving.
Air Fryer Option:
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Preheat air fryer to 400°F.
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Spray basket with oil. Arrange ravioli in single layer.
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Spray tops lightly.
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Cook 8–10 minutes, flip halfway. Crisp perfection.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Cholesterol 74mg25%
- Sodium 411mg18%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 11g22%
- Calcium 54 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Fresh ravioli only. Frozen ones release too much moisture and won’t crisp well.
- Use a wire rack—it’s the secret to even crunch. No rack? Bake directly on a greased sheet, but flip halfway.
- Don’t double-dip the crumbs. Keep the mixture dry by coating one at a time and spooning crumbs over.
- Spray the tops! Oil = crisp. No spray = pale and soft.
- Eat right away. These don’t keep well—texture fades fast.
- Make it fun: Try meat ravioli, spinach-ricotta, or even mini tortellini for variety.
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
Can I use frozen ravioli, or do they need to be thawed first?
You can use frozen ravioli, but for best results, boil or steam them briefly just until they’re soft and no longer icy inside. Let them cool and dry thoroughly before breading—moisture will cause the coating to fall off or cook unevenly.
What type of breadcrumbs make the crispiest toasted ravioli?
Panko breadcrumbs are the top choice—they're lighter and create a crunchier texture than traditional breadcrumbs. You can also mix in grated Parmesan or Italian herbs for added flavor and even more texture contrast.
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