Are you an Olive Garden or Italian food fan? If so, you’ll love this copycat Olive Garden toasted ravioli recipe.
They’re crispy, golden-brown bites stuffed with a hearty filling and perfectly seasoned with Italian spices.
Easy to make and totally delicious, they’re a terrific handheld appetizer or snack.
Serve them hot with marinara sauce for dipping, and you won’t believe how quickly they disappear!
Why You’ll Love This Olive Garden Toasted Ravioli
A+ Taste & Texture: You’ll love the combo of crispy, seasoned breading and saucy, savory filling. This tasty appetizer rivals the restaurant’s and is Italian-American comfort food at its best.
Easily Customizable: You use cheese, veggie, or different types of meat ravioli. You can also adjust the seasonings or pair the ravioli with various dipping sauces.
Simple Recipe: With few ingredients and straightforward steps, this recipe is open to practically anyone. No Italian culinary skills are needed!
Ingredients
- Ravioli: You don’t have to make these from scratch. Just pick up a package of fresh or frozen – meat, cheese, veggies, you pick!
- Eggs & Water: Beat the eggs and mix them with water to form an egg wash. This is the binding agent that’ll “glue” the breadcrumbs and seasonings to the ravioli.
- Italian Seasoning & Garlic Salt: This blend of herbs and garlic salt adds a real burst of Italian flavor to the coating. It’s what transforms them from “bagged ravioli” to Olive Garden-quality delights.
- Plain Breadcrumbs: Provide the essential crunchy texture. They make every bite incredibly satisfying and crisp. I like panko, but you can pick any.
- All-Purpose Flour: To help the egg wash adhere better.
- Vegetable Oil: For frying.
- Marinara Sauce: Serve it on the side as the perfect dipping companion.
How to Make Olive Garden Toasted Ravioli
Trust me, these toasted ravioli will be a hit at your next party or family dinner. They’re fun to make and even more fun to eat.
And since you’re starting with store-bought ravioli, there aren’t as many steps as you might think. Just these five:
1. BREADING: Prep three bowls for the breading – one with the egg wash, one with the seasoned breadcrumbs, and one with flour.
2. COAT: Dredge the ravioli in the flour, then the egg wash and breadcrumbs, Press the crumb into the surface so it sticks, then let them rest for 5-10 minutes.
3. HEAT: Warm a few inches of oil in a deep skillet. Use a thermometer so you know it gets to 350 degrees Fahrenheit.
4. FRY. Gently submerge the breaded ravioli in the hot oil. Fry carefully in batches for 1 to 2 minutes per side.
5. SERVE. Use a slotted spoon to remove the ravioli from the oil. Drain on paper towels, then serve with marinara sauce for dipping. Enjoy!
Tips for the Best Olive Garden Toasted Ravioli
Whether you’re hosting a gathering or treating yourself to a cozy night in, these crispy morsels are sure to be a crowd-pleaser.
After all, how can you beat crunchy pasta with zippy red sauce on the side?
Worried about that breading? Check out these tips:
- Freeze fresh ravioli. Pop them in the freezer for about 30 minutes before breading. Doing so will help them hold their shape better when frying. Use frozen ravioli right out of the freezer.
- Use a thermometer. Use a food-safe thermometer to monitor the oil temp and adjust the heat as needed. Remember to fry in batches, too, so as not to overcrowd the skillet.
- Rest before frying. After breading the ravioli, let it rest for about 10 minutes before frying. This will give the coating time to set, so it won’t fall off as badly in the oil.
- Monitor while cooking. These tasty little morsels cook quickly! They’ll only need 1 to 2 minutes per side so don’t leave the skillet unattended.
- Drain well. Don’t serve the ravioli straight from the fryer. Instead, let them drain thoroughly first. If you don’t, they’ll become soggy instead of staying crisp.
Variations
Want to jazz these bad boys up? Feel free to try some of these variations:
- Try different fillings. Try beef, lobster, sausage, cheese, spinach…the list goes on and they’re all yummy!
- Add parmesan. For a cheesy touch, mix grated parmesan with the breadcrumb mixture. And sprinkle some over at the end, too!
- Bake, don’t fry. For a healthier version, bake the ravioli for 15 to 20 minutes at 425 degrees Fahrenheit. Remember to preheat the oven and flip them halfway through baking.
- Air fry them. Want the fried texture without all the oil? Use your air fryer! Preheat it to 400 degrees Fahrenheit. Spritz the breaded ravioli lightly with oil and air fry in a single layer for 5-7 minutes, flipping halfway.
- Try different dipping sauces. Marinara is definitely the most common, but you can also serve these with alfredo sauce, pesto, or even ranch dressing. Use whatever dipping sauces you like best!
How to Store
Like most recipes that turn out crunchy and crispy, toasted ravioli are best served fresh. Still, you can keep leftovers for a few days.
To Store: Transfer cold leftovers to an airtight container and refrigerate for up to 3 days. Place them in a single layer on a paper towel to prevent sogginess.
To Freeze: Flash freeze fully cooled ravioli in a single layer on a baking sheet. Then, pop them in a freezer-safe bag or container for up to 2 months.
To Reheat: Reheat chilled or frozen leftovers in the air fryer or oven. Set both to 375 degrees Fahrenheit. Cooking times will vary depending on which appliance you use and whether the ravioli are frozen.
More Olive Garden Copycats You’ll Love
Crockpot Olive Garden Chicken Pasta
Olive Garden Chicken and Gnocchi Soup
Easy Olive Garden Salad
Copycat Olive Garden Chicken Alfredo
Olive Garden Toasted Ravioli
4
servings15
minutes10
minutes239
kcalOlive Garden toasted ravioli are like golden pockets of joy. And from the crunchy exterior to the savory filling, they’re the perfect blend of textures.
Ingredients
2 eggs
1/4 cup water
1 cup plain breadcrumbs
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 cup all-purpose flour
vegetable oil for frying
1 (16 ounce) package ravioli (fresh or frozen – see notes)
marinara sauce, for dipping
Instructions
- Set up a breading station: Whisk the eggs and water in a shallow bowl until well combined. In a second bowl, mix the breadcrumbs, garlic salt, and Italian seasoning. Measure the flour into a third bowl.
- Coat the ravioli: Dredge the frozen ravioli in the flour, coating both sides well. Tap off the excess then dip into the egg mixture, followed by the breadcrumbs, pressing gently to adhere. Work in batches and place breaded ravioli on a plate to rest.
- Heat 2-3 inches of vegetable oil in a deep, large skillet to 350 degrees Fahrenheit (175°C).
- Cook: Carefully place the breaded ravioli into the hot oil. Fry in batches to avoid overcrowding. Fry for about 1-2 minutes per side, or until golden brown and crispy.
- Remove the toasted ravioli with a slotted spoon and drain on paper towels. Serve hot with your favorite marinara sauce for dipping. Enjoy!
Notes
- If using fresh ravioli, freeze them for at least 30 minutes beforehand to help hold the shape. Use frozen ravioli right out of the freezer
- Use a thermometer to monitor the oil temperature. Adjust the heat as needed and avoid overcrowding, which can lower the temp.
- Let the breaded ravioli rest for about 10 minutes before frying.
