These Toasted Ravioli are the ultimate comfort food: so easy to make, crispy from the outside, creamy in the inside. With ingredients like garlic powder, Italian herbs, breadcrumbs, flour all served with your favorite marinara or tomato sauce.
When it comes to pasta, I can’t really say which one is my favorite.
If you are looking for more Pasta Recipes, see you around, enjoy and let me know about your experience when you are going to make any of these.
Why these are best Fried Ravioli
It is easy see what’s not to love about these? But wait until you know how easy these are to make.
Crispy from the outside and creamy on the inside, as toasted ravioli should be.
So much flavor with an amazing texture.
So easy to make with step by step pictures, which make sure you get the best and most amazing result.
Serve with your favorite jar of marinara or tomato sauce.
What you need for this Toasted Ravioli recipe
- Vegan ravioli
- Garlic powder
- Italian herbs
- Vegan parmesan
- Plant milk
How to make Toasted Ravioli
In a food processor combine almond milk with cashews. Season with a pinch of salt and pepper, then process until smooth and creamy.
Get 3 bowls ready for coating the ravioli. Add the flour to the first one, and transfer the cashew mixture to the second. In the third bowl, combine breadcrumbs with garlic powder, vegan parmesan, Italian herbs and season with a pinch of salt and pepper.
To coat the ravioli, start with by dipping them in flour until they are lightly coated. Then dip them in cashew cream and finally in the breadcrumbs mixture until it is all covered.
Heat oil in a saucepan. Make sure it is hot, then fry ravioli for around 1-2 minutes from each side.
When done, serve with marinara sauce.
Yes you can bake them, but I can say while trying the result won’t be the same. It will turn out delicious from the oven, but not crispy as fried from the pan.
To do that preheat oven to 410°F. Line a baking sheet with parchment paper or grease with a bit oil. Prepare your toasted ravioli as in the instructions as written above, lay them out on your baking sheet.
You can add a bit oil on top with a pastry brush, if you like, to help with crispness though baking.
Bake for around 15 minutes, serve and devour.
Storing and freezing instructions
Leftovers will last for 5 days in the fridge. You can reheat them in the microwave or in the oven at low temperature to enjoy later. While it is a great idea, I vouch that you eat them hot, there isn’t any better than fresh and hot.
Always let the Toasted Ravioli cool down completely before you are going to freeze them. Use individual or larger freezer bags, so these can last for around 3 months.
To reheat: use your oven at 300°F. Bake them completely thawed on a prepared baking sheet until these are warm and delicious.
Also use a skillet with a bit of oil. You don’t need that much just 1 or 2 tablespoons and reheat until warm and crispy.
Tips and tricks to get the most amazing results
Always only begin frying when the oil is hot. With this you get best frying result, provide a great texture in and out.
Use neutral tasting oil like safflower, sunflower or peanut oil, but make sure it is made for frying, because it needs to be a oil for high temperature.
For the most delicious experience always serve the Toasted Ravioli warm and hot, yum.
Things to serve with these Toasted Ravioli
- Spaghetti Sauce – this was seriously so amazing I think this might be thanks to the texture in this sauce.
- Ranch Dip – not a combination that I would have expected to work so well. But I tell you that is seriously so amazing. The crispy texture with the creaminess and coolness of ranch.
- Yum Yum Sauce – this was so fantastic that I really couldn’t stop eating this, so good.
Try these Toasted Ravioli and you know these are absolutely good, I tell you friends.
- 1 lb vegan ravioli (use gf, if needed)
- 1 cup Panko bread crumbs (use gf, if needed)
- 3/4 cups flour
- 2 tsp garlic powder
- 1 tsp Italian herbs
- 1 cup vegan parmesan
- 1/2 cup cashews
- 1 cup almond milk
- oil for frying (neutral tasting oil)
- salt, pepper to taste
- In a food processor combine almond milk with cashews. Season with a pinch of salt and pepper, then process until smooth and creamy.
- Get 3 bowls ready for coating the ravioli. Add the flour to the first one, and transfer the cashew mixture to the second. In the third bowl, combine breadcrumbs with garlic powder, vegan parmesan, Italian herbs and season with a pinch of salt and pepper.
- To coat the ravioli, start with by dipping them in flour until they are lightly coated. Then dip them in cashew cream and finally in the breadcrumbs mixture until it is all covered.
- Heat oil in a saucepan. Make sure it is hot, then fry ravioli for around 1-2 minutes from each side.
- When done, serve with marinara sauce.
Nutrition Information:Yield: 6 Serving Size: 5 pieces
Amount Per Serving: Calories: 492Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 324mgCarbohydrates: 55gFiber: 4gSugar: 3gProtein: 16g