This St. Louis-Style Toasted Ravioli Recipe brings a taste of Midwest Italian-American tradition. Created on “The Hill” in the 1940s, these ravioli are coated in bread crumbs, fried until golden brown, and served with warm marinara and Parmesan. Perfect as a game day snack or party appetizer, this crispy, delicious dish is a St. Louis favorite
Growing up in St. Louis, I have a soft spot for Toasted Ravioli—it’s a must every time I go home! Growing up, no family gathering or trip to our favorite Italian spot on The Hill felt complete without these crispy, savory bites. They’re available in the frozen section at many stores, but ever since I moved away 15 years ago, finding the same authentic flavor has been tough. That’s why I recreated this recipe—to capture a little piece of St. Louis that I miss and to share it with you. Enjoy a taste of my hometown!
Looking for more? Try my Baked Calamari, Fried Shrimp, Sicilian Arancini, and Stuffed Artichokes.
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🌟 Why You'll Love this Recipe
- Crispy, Golden Brown Perfection: These toasted ravioli are breaded and fried (or baked) until golden brown, creating a satisfyingly crispy shell around tender pasta. They’re the perfect mix of crunch and flavor for anyone craving a delicious appetizer.
- Taste of Tradition: Originally from The Hill in St. Louis, toasted ravioli is a beloved regional classic, often enjoyed as part of a family meal. This recipe brings that authentic St. Louis flavor home, ideal for family gatherings or game day.
- Simple to Make, Easy to Share: With just a few ingredients, this recipe is easy to recreate and perfect for sharing. Whether it’s a special occasion or a casual get-together, toasted ravioli recipe is always a crowd-pleaser!
🥘 Ingredients
- Cooked Ravioli – Choose meat or cheese ravioli, which adds a tender pasta base. Store-bought works great, especially for that traditional St. Louis convenience.
- Large Eggs – Beaten to create an egg wash that helps the bread crumb coating stick perfectly to each ravioli.
- Italian Bread Crumbs – These seasoned bread crumbs provide a crispy, golden brown coating with classic Italian flavors.
- Parmesan Cheese – Grated Parmesan adds a rich, salty flavor to the breading mixture, giving every bite extra savory depth.
- Dried Basil and Oregano – These dried herbs bring an authentic Italian seasoning that complements the Parmesan and adds layers of flavor.
- Garlic Powder and Onion Powder – A little garlic and onion powder add depth, enhancing the overall savoriness of the ravioli coating.
- Red Pepper Flakes – Optional, but they add a touch of heat, perfect for those who like a slight kick.
- Kosher Salt – This coarse salt enhances all the flavors in the breading and balances the richness of the Parmesan.
- Olive Oil – Used to brush the ravioli when baking for extra crispiness or to fry for a traditional golden brown crust.
- Warm Marinara Sauce – Serve on the side as a dip, bringing out the flavors and making each bite even more delicious.
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare the Egg Wash: In a shallow bowl, beat 2 large eggs until smooth and well combined.
Combine the Bread Crumb Mixture: In a separate shallow dish, mix together 1 cup of Italian bread crumbs, ½ cup of grated Parmesan, ½ tablespoon each of dried basil and oregano, 1 teaspoon each of garlic powder and onion powder, ¼ teaspoon red pepper flakes (optional), and 1 teaspoon of kosher salt.
Dip the Ravioli in Egg: Take one ravioli at a time and dip it into the egg wash, coating both sides evenly.
Coat with Bread Crumbs: Place the egg-coated ravioli into the bread crumb mixture, pressing down gently to ensure it’s fully coated. Set aside on a plate or tray in a single layer.
Prepare the Baking Sheet (if baking): Preheat the oven to 400°F. Line a baking sheet with parchment paper, then lightly brush the parchment with olive oil.
Bake the Ravioli: Arrange the breaded ravioli in a single layer on the prepared baking sheet, then brush the tops lightly with olive oil. Bake for 12 minutes, flipping halfway through, until golden brown and crispy.
Serve: Enjoy the toasted ravioli recipe warm with a side of marinara sauce for dipping.
Optional Frying Method:
Heat the Oil (if frying): In a heavy pot or Dutch oven, heat 2 inches of canola oil to 375°F. Use a thermometer to monitor the temperature.
Fry the Ravioli: Working in batches, place breaded ravioli into the hot oil, frying for about 2 minutes per side until they are golden brown. Remove with a slotted spoon and transfer to a plate lined with paper towels.
👩🏼🍳 Chef's Tips
- Freeze Before Frying – For extra crispiness, freeze breaded ravioli on a baking sheet for about 15 minutes before frying. This helps the breading stick better and prevents them from opening in hot oil.
- Use a Thermometer – When frying, keep the oil steady at 375°F. If it’s too hot, the ravioli will brown too quickly; too cool, and they’ll absorb more oil and become greasy.
- Don’t Overcrowd the Pot – Fry in small batches to keep the oil temperature consistent. Overcrowding lowers the oil temp, resulting in soggy ravioli.
- Reheat in the Oven or Air Fryer – To re-crisp leftovers, avoid the microwave. A few minutes in the oven or air fryer brings back the perfect golden brown crunch.
📖 Substitutions & Variations
Different Ravioli Fillings – Swap cheese ravioli for meat-filled ravioli for a heartier bite, or try spinach and ricotta for a lighter, vegetarian option. Store-bought ravioli in various flavors are a convenient way to mix things up!
Alternate Breading – For extra crunch, use panko bread crumbs instead of Italian bread crumbs. You can also mix in a pinch of Italian seasoning or even crushed red pepper flakes for added flavor.
Baking Instead of Frying – For a lighter version, bake the breaded ravioli on a baking sheet at 400°F, lightly brushing with olive oil. If you have an air fryer, place them in a single layer and air-fry at 375°F for about 8-10 minutes until crispy.
Dipping Sauces – While warm marinara sauce is traditional, you can experiment with other dips like garlic aioli, spicy ranch, or even Alfredo sauce for a richer twist.
🍴 Serving Suggestions
Wine Pairing – A medium-bodied red like Chianti or a Zinfandel pairs well with toasted ravioli’s crispy, savory flavor. These wines’ acidity and slight tannins enhance the dish without overpowering it.
Side of Warm Marinara Sauce – Classic toasted ravioli are best enjoyed with a side of warm marinara sauce for dipping. The tangy tomato sauce complements the crunchy, cheesy breading and makes for a satisfying bite every time.
Sprinkle of Fresh Parmesan and Parsley – Finish with freshly grated Parmesan and a sprinkle of chopped parsley for an extra touch of flavor and color. The Parmesan adds a savory depth, while parsley provides a fresh contrast.
Serve with an Italian Salad – A fresh Italian salad with a light vinaigrette or lemon dressing balances the richness of the ravioli, adding a refreshing note that complements this delicious appetizer.
Also check out of some my other favorite St Louis recipes like Gooey Butter Cake, Pork Steaks, Pasta House Salad, and Sunday Sauce.
💭 Recipe FAQs
Yes, you can prepare the ravioli ahead by breading them and then flash-freezing them in a single layer on a baking sheet. Once they’re frozen, transfer them to an airtight container or ziplock bag. When you’re ready to cook, fry or bake them directly from the freezer—no need to thaw!
Absolutely! For a lighter option, arrange the breaded ravioli in a single layer on a parchment-lined baking sheet, lightly brush with olive oil, and bake at 400°F for about 12-15 minutes, flipping halfway through, until they’re golden brown and crispy.
🥣 Storage & Reheating
Storage: Store leftover toasted ravioli recipe in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
Freezing: These freeze wonderfully! Arrange the breaded, uncooked ravioli in a single layer on a baking sheet to flash-freeze. Once frozen, transfer to a ziplock bag or airtight container, and store for up to 3 months.
Reheating: For the best texture, reheat frozen ravioli directly from the freezer in a 375°F oven or air fryer for about 10-12 minutes, or until they’re golden brown and warmed through.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Toasted Ravioli Recipe
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Equipment
- Shallow bowl or dish (for egg wash)
- Shallow dish (for breadcrumb mixture)
- Baking sheet
- Parchment paper
- Pastry brush
- Heavy pot or Dutch oven
- Oil thermometer
- Slotted spoon or spider
- Paper towels
- Serving bowl or gravy boat (for marinara sauce)
Ingredients
- 1 lb Cooked Ravioli meat or cheese
- 2 Large Eggs beaten
- 1 cup Italian Bread Crumbs
- ½ cup Parmesan Cheese grated
- ½ tablespoon Dried Basil
- ½ tablespoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ teaspoon Red Pepper Flakes optional
- 1 teaspoon Kosher Salt
- Olive Oil for brushing or frying
- Warm Marinara Sauce for dipping
Instructions
- Prepare the egg wash: In a shallow bowl, beat the 2 large eggs until well combined.
- Make the breadcrumb mixture: In a separate shallow dish, combine the Italian bread crumbs, Parmesan cheese, dried basil, dried oregano, garlic powder, onion powder, red pepper flakes, and kosher salt. Mix well.
- Dip the ravioli: Set up an assembly line. Dip each ravioli into the egg wash, coating both sides.
- Coat with breadcrumbs: Place each egg-dipped ravioli into the breadcrumb mixture, pressing lightly to fully coat. Set the breaded ravioli aside in a single layer.
- Preheat the oven (for baking option): Preheat the oven to 400°F. Line a baking sheet with parchment paper and brush it with olive oil.
- Bake the ravioli: Arrange the breaded ravioli on the prepared baking sheet in a single layer. Brush the tops with olive oil. Bake for 12 minutes or until golden brown, flipping halfway through for even crispiness.
- Heat the oil (for frying option): In a heavy pot or Dutch oven, heat 2 inches of canola oil to 375°F. Use an oil thermometer for accuracy.
- Fry the ravioli: Working in batches, carefully add the breaded ravioli to the hot oil. Fry for about 2 minutes per side, until golden brown. Remove with a slotted spoon or spider and place on paper towels to drain excess oil.
- Serve: Serve the crispy toasted ravioli warm with a side of marinara sauce for dipping.
Notes
- For Extra Crispiness: Brush both the parchment paper and the tops of the ravioli with olive oil before baking to get that golden brown, crispy finish.
- Air Fryer Option: Place breaded ravioli in a single layer, spray with cooking spray, and air fry at 375°F for 8-10 minutes, or until crispy.
- Keep Oil Temperature Steady: When frying, maintain the oil at 375°F. This ensures the ravioli cook evenly and stay crispy without getting too greasy.
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Set Up an Assembly Line: Organizing the breading process with an assembly line makes it faster and cleaner. Arrange the egg wash, breadcrumb mixture, and a plate or tray for the breaded ravioli in a row. This keeps the process efficient and minimizes mess!
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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