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Home » Uncategorized » Toasted Ravioli with Marinara Sauce

Toasted Ravioli with Marinara Sauce

April 26, 2010 · WCC Administr@tr · 35 Comments

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I’m not usually big on fried foods but I had a hankering for something crispy and cheesy. One Italian inspired appetizer I enjoy on occasion is toasted ravioli. Having this as an appetizer for my Pasta Party dinner was great since it featured how pasta doesn’t always have to be the main course of a meal. In fact, I thought this Toasted Ravioli with Marinara Sauce rivaled versions found at restaurants!

What’s great about this recipe is that it’s easy to make, especially if you’re going with the convience of frozen ravioli. If you’re more ambitious (and have more time and energy) than me these days, you can certainly try your hand at making homemade ravioli and using that in place of frozen. Any filled ravioli would do too, not just cheese. As for the marinara, the recipe below makes a nice batch where you’ll most likely have leftovers after the raviolis have been devoured. Feel free to use the leftover sauce over pasta, in baked casseroles or use as a dipping sauce for more ravioli, mozzarella sticks or even garlic bread!

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Toasted Ravioli with Marinara Sauce
recipe adapted from AllRecipes

2 tablespoons whole milk

1 egg
3/4 cup Italian seasoned bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
salt & pepper to taste
1/2 (25 ounce) package frozen cheese ravioli, thawed
2 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
Marinara sauce for dipping (recipe follows)

Combine milk and egg in a small bowl. Combine breadcrumbs and seasonings in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.

In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.

In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.



Marinara Sauce
recipe adapted from AllRecipes


1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

Simmer for 30 minutes, stirring occasionally. Leftovers are great to use over pasta and can also be frozen.

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Comments

  1. Angie says

    April 26, 2010 at 3:44 pm

    As a Saint Louis girl I'm gonna have to try these out and see if they compare to what we have in our Italian neighborhood! We have frozen toasted ravs in our stores but they're just not the same as restaurants. Can't wait to try!

    Reply
  2. Memória says

    April 26, 2010 at 3:44 pm

    I had my eye on this dish on the previous post. Thanks for sharing the recipe.

    Reply
  3. Future Grown-Up says

    April 26, 2010 at 7:18 pm

    These all look so delicious…I wouldn't know which one to try first!

    Reply
  4. Carrie says

    April 26, 2010 at 7:19 pm

    Wow, those look yummy!

    Reply
  5. Crepes of Wrath says

    April 26, 2010 at 7:46 pm

    This is a great idea! I really want to try this now.

    Reply
  6. Maria says

    April 26, 2010 at 8:53 pm

    What a fun appetizer!

    Reply
  7. Kacey says

    April 26, 2010 at 8:53 pm

    I'm going to have to try these as an appetizer when friends come over!!! Thanks for sharing!

    Reply
  8. Unknown says

    April 26, 2010 at 10:26 pm

    This is a great appetizer or meal! Love it!

    Reply
  9. Kathleen says

    April 27, 2010 at 7:26 pm

    These look absolutely amazing!

    Reply
  10. Dani says

    May 12, 2010 at 6:10 pm

    Mmm, I haven't had toasted/fried ravioli in forever and I love the stuff! I'm definitely going to have to add it to the menu soon.

    Reply
  11. Anonymous says

    May 13, 2010 at 1:22 pm

    I made this recipe for dinner tonight. It was so wonderful! Thanks for sharing.

    Reply
  12. Mel P says

    June 28, 2011 at 12:09 am

    This looks amazing! Did you thaw the ravioli or use them frozen?

    Reply
  13. What's Cookin Chicago says

    June 28, 2011 at 12:22 am

    Hi Mel P, I used thawed ravioli as noted in the ingredient list 🙂

    Reply
  14. Amanda says

    September 27, 2011 at 3:21 am

    This came out SOOOO good!! Thanks for the recipe! I shared this on allrecipes.com and totally gave you full credit! Yummy!!!

    Reply
  15. Lynn M says

    October 18, 2011 at 4:03 pm

    Oh these look so good! Too bad I have a horrible track record with frying things in my kitchen. But these look worth the cleanup/ potential injury 😉

    Reply
  16. Abigail says

    October 26, 2011 at 9:58 pm

    Oooo, these are sinful!! I had to try the recipe the other night and yep, it definitely satisfies the the "something fried and crispy" craving!! These are hard to stop eating though – which is downside!

    Reply
  17. Betty says

    December 17, 2011 at 4:00 am

    I would like to make these for a dinner party. Do you think I could fry them ahead of time and just warm them in the oven right before I serve them?

    Reply
  18. What's Cookin Chicago says

    December 17, 2011 at 4:01 am

    Hi Betty! You could fry them ahead of time but I wouldn't do it too far ahead… maybe 30-60 minutes prior to serving and keeping them warm in a 200-250 degree oven in the meantime. Hope this helps!

    Reply
  19. Betty says

    December 23, 2011 at 6:22 am

    Thanks Joelen, I did warm them in the oven as you suggested and they were delicious!! A big hit with my friends. I am going to try the ravioli stuffed with lobster for one of my seven fish dishes on Christmas Eve. Thanks again! Betty

    Reply
  20. Sara says

    January 23, 2012 at 5:03 am

    These look amazing! Bet these would make a fun Super Bowl snack!

    Reply
  21. CA says

    January 26, 2012 at 5:23 am

    I just saw this on pintrest, it looks amazing! Do you mind if I try it on my blog and link back to you?

    Reply
  22. Creating From My Corner says

    February 4, 2012 at 1:55 pm

    I'm also from St. Louis born and raise and we would NEVER use cheese ravioli!! I use square beef ones right out of the package. Dip in egg and bread crumbs in the fryer and sprinkle with parmesan cheese. Nothing like the original!!

    Reply
  23. Anonymous says

    February 20, 2012 at 4:29 am

    Can you buy frozen ravioli then cook it and use that instead of thawing it?

    Reply
  24. What's Cookin Chicago says

    February 20, 2012 at 4:33 am

    Anonymous – cooking the ravioli first before coating and frying may have a different texture or may affect how well the coating stays on the ravioli. I haven't tried coating cooked ravioli then frying to know for sure, but if you do try it, please report back and let me know if that works!

    Reply
  25. Anonymous says

    March 6, 2012 at 1:18 am

    Look Amazing!! Does it have to be whole milk? Would 2 % work?

    Reply
  26. What's Cookin Chicago says

    March 8, 2012 at 8:31 am

    Hi Anonymous – you can definitely use 2% milk. Whole milk was what I had on hand at the time but 2% will work just fine.

    Reply
  27. Alice says

    June 3, 2012 at 12:35 am

    I have got to try this and hopefully it tastes as good as your photos look!! I have to do my grocery shopping tomorrow so I plan to pick up the ingredients I need and make it over the weekend. I'm sure my family will go nuts over this!!

    Reply
  28. Denise says

    June 26, 2012 at 1:02 pm

    Can I bake these? Like, cover my pan in foil, spray with cooking spray, add the ravioli, spray them with cooking spray, turn midway through? I am so terrified to fry things in my house! 🙁

    Reply
  29. What's Cookin Chicago says

    July 1, 2012 at 6:01 am

    Hi Denise, I haven't tried baking them but I bet they will come out just fine. It may not have the same crispy texture that frying does but at least they'll be healthier baked! If you end up baking them, please let me know how they come out!

    Reply
  30. Anonymous says

    July 31, 2012 at 11:16 pm

    Just wanted to let you know that I tried baking them as Denise suggested. I've made the fried ones multiple times, and these were just about as good and crispy in the oven. Great idea for a healthier alternative!

    Reply
  31. Anonymous says

    August 6, 2012 at 11:30 pm

    Okay, now that looks really tasty. I haven't seen pasta done like that before. Must try it.

    Reply
  32. Anonymous says

    September 14, 2012 at 12:48 pm

    Thats not toasted thats fried

    Reply
  33. Anonymous says

    October 20, 2012 at 12:08 am

    Just made this and it turned out AMAZING! I will definitely be making this again!

    Reply
  34. Julia says

    November 30, 2012 at 1:58 pm

    This looks like a great appetizer and very yummy!!

    Reply
  35. Anonymous says

    July 1, 2013 at 7:57 pm

    I cooked my ravioli first and they came out great! I didn't plan ahead far enough for time to thaw.

    Reply

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