Prep: 10 minutes
Cook: 40 minutes
Total Prep: 50 minutes
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1 16 oz. package cheese ravioli, fresh or frozen (thawed)
2 large eggs, beaten
1 cup milk
1 cup Italian bread crumbs
1 cup Panko bread crumbs
1/4 cup grated Parmesan cheese
Prepare a platter with paper towels to absorb oil from the ravioli after frying.
In a deep fryer or a saucepan, heat 2-3 inches of oil to 325° F.
In a small bowl, whisk eggs and milk together.
In a separate bowl, mix breadcrumbs.
Coat ravioli thoroughly in egg mixture and allow excess to drip off. Then, dredge in the breadcrumbs and completely cover.
Drop ravioli gently into the oil, frying 3-5 at a time. Be sure to flip with a wooden spoon to cook evenly.
Remove ravioli to drain on the paper towels when they are golden brown and sprinkle with Parmesan.
Serve with marinara, ranch or alfredo sauce.