Name: Toasted Ravioli (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 package Frozen Cheese Ravioli; 1 cup All-Purpose Flour; 2 Large Eggs-beaten; 1 cup Italian Breadcrumbs; 1 tsp Garlic Powder; 1/2 tsp Italian Seasoning; 1/4 tsp Salt; 1/4 tsp Black Pepper; 1 (24 oz) jar Marinara Sauce; 1 tsp Dried Oregano; 3 cups Vegetable Oil

Recipe tier

A St. Louis favorite! Crispy, golden-brown ravioli served with a simple marinara sauce.

Total 1h

Serves 4

Steps 6

Ingredients 11

Soundtrack the cook

Fire it up · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Ravioli
1 package 450 g Frozen Cheese Ravioli
Breading
1 cup 120 g All-Purpose Flour
2 2 Large Eggs-beaten
1 cup 100 g Italian Breadcrumbs
1 tsp 5 mL Garlic Powder
tsp 2.5 mL Italian Seasoning
tsp 1.25 mL Salt
tsp 1.25 mL Black Pepper
Marinara Sauce
1 (24 oz) jar 680 g Marinara Sauce
1 tsp 5 mL Dried Oregano
Frying
3 cups 720 mL Vegetable Oil

Equipment

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Instructions

🎙️ Cook with voice coach

Prepare the Marinara Sauce: In a saucepan, combine all Marinara Sauce ingredients. Heat over medium heat, stirring occasionally, for 10 minutes.
Prepare the Ravioli: Cook the Frozen Cheese Ravioli according to package directions. Drain and let cool completely.
Prepare the Breading Station: Set up three shallow dishes. Place the Flour in the first dish, the beaten Eggs in the second dish, and the Italian Breadcrumbs mixed with Garlic Powder, Italian Seasoning, Salt, and Black Pepper in the third dish.
Bread the Ravioli: Dredge each cooled ravioli in the Flour, then dip in the beaten Eggs, and finally coat thoroughly with the Breadcrumb mixture. Repeat for all ravioli.
Fry the Ravioli: Heat the Vegetable Oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the breaded ravioli in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy.
Drain and Serve: Remove the fried ravioli with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve immediately with warm Marinara Sauce.