Indulge in the mouthwatering magnificence of this drool-worthy Fried Ravioli recipe! With its crispy exterior, oozing cheese, and sensational flavors, it’s a spectacularly scrumptious dish that’s so easy to make. There’s no need to go out to eat when you make this toasted ravioli Olive Garden copycat recipe!!
Picture this: tender ravioli, golden and crunchy on the outside, filled with a gooey, flavorful center.
Toasted ravioli is the ultimate finger food, perfect for dipping in marinara sauce or devouring straight up.
And the best part? It’s surprisingly easy to make! Trust me, you won’t be able to resist these little bites of heaven!!
Looking for more ravioli-centric recipes to try at home?
My family and I can’t get enough of homemade ravioli from scratch, skillet ravioli and sausage, and slow-cooker ravioli and sausage for my fellow set-it-and-forget-it chefs.
Or, maybe you want to make even more copycat recipes! Make it a full-on Olive Garden feast and serve your fried ravioli with giant cheese-stuffed shells, breadsticks, and a garden salad smothered in that famous Italian dressing!!
Ingredient Notes and Substitutions
- Ravioli – I’m using beef-filled ravioli to make this a true toasted ravioli Olive garden copycat.
If you prefer cheese (or any other filling), feel free to use it instead!
Bonus points if you make my homemade ravioli recipe, but you can absolutely use store-bought instead.
- Eggs – I don’t call these fried ravioli for nothin’. You have to bread the ravioli before frying, and eggs are a key part of it.
- Breadcrumbs – The other essential ingredient for the breading step! For extra crunch, try panko breadcrumbs instead.
- Seasonings and Spices – You’ll need granulated garlic, Italian seasoning, kosher salt, and black pepper.
I like adding these extras to the breadcrumbs before dunking the ravioli.
Like a bit of heat? Add some cayenne pepper to the mix!!
- Vegetable Oil – For frying. You can use canola, avocado, peanut… pick your fave!
Tips and Tricks for Making Toasted Ravioli
- Create your dredging station.
If you’ve made breaded…well, anything, you already know how important the dredging step is!
Set up three shallow bowls — one with the beaten egg and water mixture, another with the seasoned breadcrumb mixture, and the third with all-purpose flour.
This organized setup will make the coating process so much easier.
- Press gently to make everything stick.
After dipping the ravioli into the egg wash, gently press each one into the breadcrumb mixture.
This will help the breadcrumbs stick, creating a deliciously crunchy crust.
- Fry in batches.
To get perfectly golden Olive Garden toasted ravioli every time, don’t overcrowd the frying pan. Fry the breaded ravioli in batches, allowing them plenty of space to cook evenly.
This ensures that each piece fries up crispy and delicious!
Storing and Reheating Olive Garden Toasted Ravioli
Store leftovers from this toasted ravioli Olive Garden recipe in an airtight container in the fridge. They will keep for up to 3-4 days.
You can reheat leftovers in the oven at a low temperature to crisp them up again. Keep in mind that the texture may not be as crispy as when they were freshly made.
Alternatively, use your air fryer! Simply set it to 350 degrees F and pop the fried ravioli in the basket.
Heat for 3-5 minutes or until warmed through. The results will be crispy and crunchy as can be!
Kitchen Tools You Will Need
- Shallow Bowls for dredging.
- Deep Frying Pan for frying the toasted ravioli.
- Slotted Spoon – To remove the ravioli from the oil without burning yourself. You could also use tongs — I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!
Fried Ravioli FAQ
Absolutely! Baking is an excellent alternative to frying. Simply preheat your oven to 400 degrees F and place the breaded pasta on a baking sheet with parchment paper.
Bake for 12-15 minutes, or until they become golden brown and crispy. Don’t forget to flip halfway through!
You sure can! Freeze the breaded ravioli before you fry them so you have them ready to go for busy evenings.
Once you’ve breaded them, place on a baking sheet with parchment paper and freeze for at least 1-2 hours. When they are completely frozen, you can place them in a Ziploc bag or airtight container.
You can also fry these directly from frozen! Just add a few extra minutes to the frying time and you’ll be good to go.
If you’re gluten-free, you can definitely use your favorite GF flour and breadcrumbs instead for this fried ravioli recipe. Use a 1:1 ratio!
With love, from our simple kitchen to yours.
Other Olive Garden Recipes
Olive Garden Inspired Fried Ravioli
- 16 ounces frozen beef-filled ravioli
- 2 large eggs
- 1/4 cup water
- 1 tablespoon granulated garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- Vegetable oil, for frying
- In a shallow bowl add the egg and beat them with a fork, add the water together and continue to mix to create an egg wash.
- In another shallow bowl, combine the plain breadcrumbs, granulated garlic, Italian seasoning, salt and pepper.
- Place the all-purpose flour in a separate shallow bowl.
- Dredge each ravioli in the flour, making sure to shake off any excess.
- Dip the floured ravioli in the egg wash, allowing any excess to drip off.
- Coat each ravioli in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick to the ravioli. Set the breaded ravioli aside.
- Heat bout 2-3 inches of vegetable oil in a deep frying pan or pot over medium high heat, allowing to come to a temperature of 350℉ (175)℃.
- Carefully place the breaded ravioli into the hot oil, work in batches to avoid overcrowding the frying pan. Fry for approximately 2-3 minutes or until golden brown and crispy.
- Use a slotted spoon or tongs to remove the toasted ravioli from the oil and transfer them to a paper towel lined plate to absorb any excess oil.
- Garnish with fresh parsley and grated parmesan, serve with marinara sauce for dipping. Enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2023
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