Olive Garden Toasted Ravioli
Olive Garden Toasted Ravioli is a crispy, golden-brown appetizer that’s loved by many. This recipe replicates the famous restaurant version, featuring cheese-filled ravioli that’s breaded and fried to perfection, served with a tangy marinara dipping sauce. Easy to make at home, these crispy bites are perfect for parties, snacks, or even as a main dish. With its savory filling and crunchy coating, this recipe is sure to please everyone at the table!
Equipment
- 1 Medium-sized pot or deep frying pan (for frying)
- 1 Shallow dish (for flour)
- 1 Shallow dish (for beaten eggs)
- 1 Shallow dish (for breadcrumbs)
- Tongs or slotted spoon (for frying and turning)
- Paper towels (for draining excess oil)
Ingredients
- 1 bag about 12 oz Frozen cheese-filled ravioli
- 1 cup All-purpose flour
- 2 large Eggs
- 2 cups Plain breadcrumbs or seasoned breadcrumbs
- 1/2 cup Grated Parmesan cheese
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 2 cups Vegetable or canola oil for frying
- 1 cup Marinara sauce for dipping
- Optional: Fresh parsley or basil for garnish
Instructions
Prepare Your Ingredients:
- Set up your breading station with three shallow bowls: one for flour, one for beaten eggs, and one for the breadcrumb mixture (breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper). Set the ravioli aside.
Coat the Ravioli:
- Dredge each ravioli in flour, ensuring it’s evenly coated.
- Dip the floured ravioli into the beaten egg, making sure it’s fully coated.
- Press the ravioli into the breadcrumb mixture, covering it completely with breadcrumbs.
Heat the Oil:
- In a medium-sized pot or deep frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). Use a thermometer for accuracy, or test with a small piece of bread—if it sizzles immediately, the oil is ready.
Fry the Ravioli:
- Fry the breaded ravioli in batches, making sure not to overcrowd the pan. Cook each side for 2-3 minutes or until golden brown and crispy.
Drain and Cool:
- Use tongs or a slotted spoon to remove the ravioli from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve:
- Serve the toasted ravioli immediately with marinara sauce for dipping. Garnish with freshly chopped parsley or basil if desired.
Notes
- Type of Ravioli: You can use frozen cheese ravioli or meat-filled ravioli for variation. If you prefer, fresh ravioli can be used as long as it’s chilled before breading.
- Oil Temperature: Be sure to maintain the right oil temperature (around 350°F) to achieve crispy, non-greasy ravioli.
- Freezing: To freeze uncooked breaded ravioli, lay them in a single layer on a baking sheet and freeze them until firm. Transfer them to a freezer bag for longer storage. Fry directly from frozen, adding an extra minute or two to the cooking time.
- Baking Option: If you prefer a lighter version, you can bake the breaded ravioli at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- Flavor Variations: Experiment with adding crushed red pepper flakes or fresh herbs to the breadcrumb mixture for additional flavor.