Toasted Ravioli

5 from 1 vote

Toasted ravioli that's crunchy outside and cheesy inside, made straight from frozen. Bake, fry, or air fry a batch for your next party.

Prep Time20

Cook Time25

Total Time45

Course: Appetizers

Cuisine: Italian-Inspired

Servings: appetizer servings

Calories: 425kcal

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Spread 2 cups panko breadcrumbs on the baking sheet in a thin layer and spray evenly with cooking spray. Toast in the oven for 3-4 minutes, until golden brown. Set aside to cool slightly.
Place 1 cup all-purpose flour in a shallow bowl. In a second shallow bowl, whisk together the 1 cup milk and 2 eggs. In a third shallow bowl, stir together the toasted breadcrumbs, ⅔ cup grated Parmesan cheese, 2 teaspoons garlic powder, 1 teaspoon onion powder, and 1 teaspoon salt.
One by one, toss the frozen ravioli in the flour, then dip in the egg mixture and shake off the excess. Toss in the breadcrumb mixture, pressing firmly to make sure the breadcrumbs stick, and set on a lined baking sheet in an even layer.
Bake the breaded ravioli for 15-20 minutes in the preheated oven, broiling for the last 2-3 minutes to get a nice crispy texture.
Serve with marinara sauce!

Use frozen ravioli straight from the freezer, with no thawing or boiling. Any filling works. We tend to pick vegetarian ravioli so we can serve a mixed crowd, and Trader Joe's butternut squash ravioli would be great for fall.
Toast the panko first and press it onto the ravioli firmly so it sticks.
Oven: Bake at 400°F for 15 to 20 minutes, broiling for the last 2 to 3 minutes. There's no need to flip them, because they toast really well on the bottom.
Air fryer: Preheat to 375°F, spray the breaded ravioli with cooking spray, and cook in a single layer for 8 to 10 minutes, flipping and spraying again halfway. Work in batches, and start checking at 8 minutes since air fryers vary.
Fried: Freeze the breaded ravioli for at least 30 minutes, then fry in 360°F oil for 2 to 3 minutes, working in batches so you don't crowd the pot. Use a neutral oil with a high smoke point, like canola or vegetable oil. Frying this many ravioli at home is time-consuming, so baking is easier for a crowd.
Make ahead: Bread the ravioli, freeze them on a baking sheet for a few hours, then move them to a zip-top freezer bag for up to a month. Cook straight from frozen, adding a minute or two.
Leftovers keep in the fridge for two days. Reheat in a 350°F oven for 10 to 15 minutes, and skip the microwave, which makes them soggy.