Toasted Ravioli with Vodka Sauce
on May 22, 2024
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Toasted ravioli is a cheesy, crunchy fried appetizer served with a rich, creamy vodka dipping sauce. This restaurant-style recipe is easy to make and yields crispy ravioli, deep-fried to golden brown perfection. If you want delicious appetizers for holidays, game days, and more, check out our Crispy Smashed Potatoes, Gravlax and Dill Yogurt Crostini, and Seared Ahi Tuna Cucumber Bites next!
Table of Contents
Is toasted ravioli the same as fried?
You can pan fry, air fry, or bake toasted ravioli. Fried ravioli is cooked in hot oil until golden brown, while toasted ravioli can also be baked in the oven or tossed in the air fryer. All methods result in a hot, cheesy, crispy, delicious appetizer or snack.
What ingredients do you need for this Toasted Ravioli recipe?
Toasted Ravioli
- Ravioli: We use a 4 cheese ravioli (a standard combo typically contains ricotta, provolone, parmesan, and mozzarella) but you can use whatever type you prefer, with any kind of filling. Just make sure it’s refrigerated ravioli or thawed frozen ravioli.
- Eggs: Beaten eggs act as a binding ingredient so the crispy coating sticks to the surface of the pasta.
- Italian breadcrumbs: These fine bread crumbs ensure we get that crunchy exterior.
- Seasoning: For a savory, herby flavor with a kick of heat, season your fried ravioli with dried parsley, red pepper flakes, dried oregano, kosher salt, and freshly ground black pepper.
- Grated parmesan cheese: A sprinkle of parmesan is the perfect salty finish.
- Neutral oil: Use canola oil, peanut oil, or vegetable oil for frying.
Vodka Dipping Sauce
- Neutral oil: This is the base for our sauté. It keeps the flavor neutral so the other ingredients shine.
- Aromatics: Minced shallots add a subtle, sweet onion flavor while minced garlic clove deepens the savory taste.
- Seasoning: We are using kosher salt, freshly ground black pepper, and red pepper flakes.
- Vodka: Use this to de-glaze the pan after the sauté. It effortlessly enhances the other flavors. It also cuts through the richness of the heavy cream and butter.
- Tomato paste: This adds a rich tomato flavor to the sauce and gives it that deep red hue.
- Dairy: Heavy cream gives the dip a luxuriously creamy consistency and balances the acidity of the tomato paste. Unsalted butter adds to the richness and ensures the sauce is velvety smooth.
- Fresh parsley: Finely chopped parsley is a fresh, bright garnish that adds an earthy final touch to the dish. Use basil as a substitute.
Step-by-step instructions to make the best Toasted Ravioli with Vodka Sauce
Cook your Ravioli: Boil a large pot of water. Once boiling, salt heavily and cook your ravioli according to the package instructions. Drain and set aside on a plate in a single layer. Keep your large pot on the stove.
On a shallow plate, mix together breadcrumbs, parsley, red pepper flakes, oregano, parmesan, salt, and pepper.
In your large pot, heat about an inch to 1 1/2 inch of neutral oil over medium-high heat to fry your ravioli.
While your oil is heating up, make your Vodka Dipping Sauce: In a small saucepan, heat up your oil over medium heat, add in your shallot, garlic, salt, pepper, red pepper flakes, and let everything sweat out and infuse for 1 to 2 minutes.
Then add in your tomato paste and cook it down until it becomes dark red, another 2 to 3 minutes. Then add in your vodka, and let everything reduce for a minute. Add in your heavy cream and butter, stirring to combine and melt. Set aside until ready to serve.
Toast Ravioli: Set up your dredging station. You should have your ravioli, breadcrumbs, and egg. Take your ravioli and in batches, coat ravioli in the egg mixture, then in the breadcrumbs. Fry until they are golden brown and toasted, flipping halfway, about 3 to 4 minutes per side.
Transfer to a plate lined with paper towels to drain any excess oils. Transfer your toasted ravioli to a serving platter alongside your vodka dipping sauce, and finish with finely chopped fresh parsley.
Tips, Tricks and Substitutions
Toasted ravioli was popularized by the Italian-American community in The Hill neighborhood of St. Louis. While the exact origins have been debated, Oldani’s was one of the first restaurants to serve the dish in the 1940s. The city’s love for this crispy, deep-fried appetizer served with marinara sauce has made it popular beyond Missouri.
Yes. Boiling ravioli before frying it ensures the filling is hot and properly cooked. Frying then adds a crispy, golden-brown exterior, for a contrast in texture.
Bread the ravioli, flash freeze them for at least 30 minutes, then freeze them in an airtight container for up to 3 months. When you’re ready to cook them, follow the recipe instructions. You can also prepare the vodka sauce ahead time. Store leftovers in an airtight container in the fridge for up to 1 week. Use the sauce to toss over pasta, for lasagna, to bake with zucchini, literally anything!
To freeze fried ravioli, add them to a baking sheet and flash freeze for at least 30 minutes. Then store them in a freezer-safe bag or airtight container and freeze for up to 3 months. Reheat them by frying or place them in the oven or air fryer at 350 degrees for about 15 minutes.
Check out more Pasta recipes!
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Toasted Ravioli with Vodka Sauce
Equipment
Ingredients
Toasted Ravioli
- 19 ounce package of 4 cheese ravioli
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs
- 1 teaspoon dried parsley
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 tablespoon grated parmesan cheese
- Kosher salt and freshly ground black pepper
- Neutral oil, for frying
Vodka Dipping Sauce
- 1 tablespoon neutral oil
- 1 medium shallot, minced
- 1 large garlic clove, minced
- Kosher salt and freshly ground black pepper
- Pinch red pepper flakes
- 2 tablespoons vodka
- 1/4 cup tomato paste
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- Serve with finely chopped fresh parsley
Instructions
- Cook your Ravioli: Boil a large pot of water, once boiling, salt heavily and cook your ravioli according to the package instructions. Drain and set aside on a plate in a single layer. Keep your large pot on the stove.
- On a shallow plate, mix together breadcrumbs, parsley, red pepper flakes, oregano, parmesan, salt, and pepper.
- In your large pot, heat about an inch to 1 1/2 inch of neutral oil over medium-high heat to fry your ravioli.
- While your oil is heating up, make your Vodka Dipping Sauce: In a small saucepan, heat up your oil over medium heat, add in your shallot, garlic, salt, pepper, red pepper flakes, and let everything sweat out and infuse for 1 to 2 minutes.
- Next, add in your tomato paste and cook it down until it becomes dark red, another 2 to 3 minutes. Then add in your vodka, and let everything reduce for a minute. Add in your heavy cream and butter, stirring to combine and melt. Set aside until ready to serve.
- Toast Ravioli: Set up your dredging station. You should have your ravioli, breadcrumbs, and egg. Take your ravioli and in batches, coat them in the egg wash, then in the breadcrumbs. Fry until they are golden brown and toasted, flipping halfway, about 3 to 4 minutes per side.
- Transfer to a plate lined with paper towels to drain any excess oils. Transfer your toasted ravioli to a serving platter alongside your vodka dipping sauce, and finish with finely chopped fresh parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
looks great!
Thank you so much!