Toasted Ravioli: A Pressure Cooker Spin on a Classic Snack
This toasted ravioli recipe gives the classic crispy, cheesy snack a pressure cooker boost. Finish with a parmesan sprinkle and marinara dip for true comfort food joy.
Equipment
- 1 Mixing bowl for milk and egg whisking
- 1 Shallow dish for breadcrumb mixture
- 1 Deep skillet or fryer for frying
- 1 Slotted spoon for removing ravioli from oil
Ingredients
Main ingredients
- 3 tablespoons milk helps make that egg wash smooth and sticky
- 2 eggs for that binding power so crumbs hold tight
- 1 cup Italian seasoned breadcrumbs they give you flavor and crunch
- ¾ teaspoon salt stirs into crumbs for that salty boost
- 20 ounce package refrigerated or frozen ravioli beef or cheese - the star of your toasted show
- 3-4 cups vegetable oil for frying that golden outside
- ⅓ cup freshly grated Parmesan cheese to sprinkle on top at the end
- Warm marinara sauce for dunking your crispy bites in saucy heaven
Instructions
Instructions
- Whisk up the milk and eggs in a small bowl until smooth.
- Stir together the breadcrumbs with salt in a shallow dish.
- Dip each ravioli in the egg wash, then roll in the breadcrumbs. Press lightly to help crumbs stick.
- Place coated ravioli on a baking sheet to rest before frying.
- Heat vegetable oil in a skillet or fryer to 350°F.
- Fry ravioli in batches for 2–3 minutes on each side until golden brown and crisp.
- Use a slotted spoon to remove fried ravioli and place on paper towels to drain.
- Sprinkle hot ravioli with Parmesan cheese while still warm.
- Serve with marinara sauce on the side for dipping.
Notes
Use fresh ravioli or freeze refrigerated ones for 1 hour before breading for best result. Traditional St. Louis style favors beef filling. For air fryer or baked versions, adjust cooking temp and time accordingly.