Olive Garden Toasted Ravioli

Everyone’s FAVORITE appetizer easily made at home with half the calories and fat – it’s healthier and tastier of course!

Olive Garden Toasted Ravioli - Everyone's FAVORITE appetizer easily made at home with half the calories and fat - it's healthier and tastier of course!

Toasted ravioli. Have you heard of anything else better than that?

MY OTHER RECIPES


Olive Garden Toasted Ravioli - Everyone's FAVORITE appetizer easily made at home with half the calories and fat - it's healthier and tastier of course!

No, right? It’s little pockets of cheese-filled pasta squares deep fried in perfection. Yes, deep fried. It’s not the healthiest of all things but you just can’t miss out on this. TRUST me.

Olive Garden Toasted Ravioli - Everyone's FAVORITE appetizer easily made at home with half the calories and fat - it's healthier and tastier of course!

And I used the mini ravioli size for easier serving (ravioletti), or more for portion-control. Except these just seemed to disappear even faster so I am not entirely sure how that works.

Olive Garden Toasted Ravioli - Everyone's FAVORITE appetizer easily made at home with half the calories and fat - it's healthier and tastier of course!

All I know is that you need your freshly grated Parmesan topping ready to go. And your marinara. That’s it.

Olive Garden Toasted Ravioli - Everyone's FAVORITE appetizer easily made at home with half the calories and fat - it's healthier and tastier of course!

Olive Garden Toasted Ravioli

Everyone’s FAVORITE appetizer easily made at home with half the calories and fat – it’s healthier and tastier of course!

Ingredients:

  • 1 cup vegetable oil
  • 1 1/2 cups Panko*
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (9-ounce) package refrigerated four cheese ravioli*
  •  1/2 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup marinara sauce
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
  2. In a large bowl, combine Panko, Italian seasoning and garlic powder; season with salt and pepper, to taste. Set aside.
  3. Working in batches, dredge ravioli in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  4. Add ravioli to the stockpot, 4 or 5 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
  5. Serve immediately with marinara sauce, garnished with Parmesan and parsley, if desired.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

*Any variation of refrigerated ravioli can be used. Ravioletti can also be used.

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 323.7 Calories from Fat 116.1
% Daily Value*
Total Fat 12.9g 20%
Saturated Fat 3.3g 17%
Trans Fat 0.1g
Cholesterol 86.7mg 29%
Sodium 473mg 20%
Total Carbohydrate 38.9g 13%
Dietary Fiber 2.4g 10%
Sugars 3.4g
Protein 12.9g 26%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.