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Olive Garden Toasted Ravioli

Olive Garden Toasted Ravioli
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Crispy, golden-brown ravioli with a savory breadcrumb and Parmesan crust, served with warm marinara sauce for dipping. This copycat appetizer delivers the exact crunch and flavor of the restaurant classic, perfect for parties or a fun weeknight snack.

Ingredients

Scale
  • 1 package (9 oz) refrigerated cheese ravioli (about 24 pieces)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable oil (for frying)
  • 1 cup marinara sauce (for dipping, optional)

Instructions

  1. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture. In the third bowl, combine 1 cup Italian seasoned breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until evenly mixed.
  2. Working in batches, dredge each ravioli first in the flour, coating all sides and shaking off excess. Then dip into the beaten eggs, letting any excess drip off. Finally, press firmly into the breadcrumb mixture to ensure an even, thick crust. Place the breaded ravioli on a baking sheet lined with parchment paper in a single layer.
  3. Once all ravioli are breaded, refrigerate the baking sheet for 15 minutes. This resting step firms up the coating so it adheres better during frying and prevents the ravioli from bursting open in the hot oil.
  4. Meanwhile, pour 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven, aiming for a depth of about 1/2 inch. Heat the oil over medium-high heat until it shimmers and a single breadcrumb dropped into the oil sizzles immediately and floats to the surface. Do not let the oil smoke.
  5. Carefully add 6 to 8 breaded ravioli to the hot oil in a single layer without overcrowding. Fry for 2 to 3 minutes on the first side, until the bottom is deep golden brown and the coating is crispy. Use tongs to flip each ravioli gently.
  6. Fry the second side for another 1 to 2 minutes until evenly golden and the ravioli is heated through. Remove with a slotted spoon or tongs and transfer to a plate lined with paper towels to drain excess oil. Immediately season lightly with a pinch of kosher salt while hot.
  7. Repeat with the remaining ravioli in batches, allowing the oil to return to shimmering temperature between batches. If the oil gets too dark or begins to smoke, reduce the heat slightly.
  8. Serve immediately while hot and crispy, with warm marinara sauce on the side for dipping. For best texture, do not hold the fried ravioli for more than 10 minutes before serving.

Notes

Store leftover toasted ravioli in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispiness, place on a baking sheet in a preheated 350°F oven for 5-7 minutes, or in an air fryer at 350°F for 3-4 minutes. Avoid microwaving, as it will make the coating soggy. Not recommended for freezing because the breading becomes soft upon thawing.

Nutrition

Keywords: Olive Garden toasted ravioli, toasted ravioli recipe, copycat Olive Garden, fried ravioli, breaded ravioli, Italian appetizer, crispy pasta snack, cheese ravioli, marinara dipping sauce, easy party food, fried cheesy ravioli, restaurant-style appetizer

Find it online: https://copycatkitchenco.com/olive-garden-toasted-ravioli/