Damn Delicious

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?

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!

15 minutes10 minutes

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.

Notes:

*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.

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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.

 

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25 comments

  1. Rated 5 out of 5

    Absolutely delicious!! I added grated parmesan to the panic mix, it turned out amazing, thank you for sharing!!

  2. I love your recipes! They always turn out so well and are flavourful and easy to make. My 3 young kids gobble up anything I’ve made from your collection 🙂 I have a question about this recipe. These ravioli bites look similar to your tortellini bites which need to be boiled first before frying. Do the raviolis need to be boiled first too? Will be trying these soon. And going to be doing your creamy red pepper shells this Sunday : )

  3. I have a question I’m hoping you can help me with! I wanted to make these for a superbowl party at someone else’s house. How do you recommend I transport them without them getting soggy? Let them cool and then cover? And then maybe warm up in their oven for a bit? Thank you!

  4. this menu is save for diet or no ?

    because i try 1 week diet

  5. I sprinkled a little extra garlic salt to the ravioli as I got them out of the fryer. It added a little extra flavor. Make sure you don’t over fry them because they burn easily!

  6. Toasted ravioli is a delicious appetizer, and Olive Garden’s version is one of the best. It’s great that you can make it at home! Instead of marinara sauce, I sometimes like to dip it in garlic aioli, pesto, or even warm Alfredo sauce. 

  7. Nice article Chunag!!! Post more Ravioli stuff, my favorite Italian meal 🙂 

    I´ve been cooking this pasta recipes Barilla put on their website (http://www.barillarestaurants.com/Menu/Pasta) for me, as a beginner, it has become a great choice when I want to become creative!

    What do you think?

    Thanks

    Jaime

  8. The ravioli looks great…that but that nail polish is really really cute….it looks like it is ombre.  

  9. Oooh, I’ve got to make this ASAP! Love anything ravioli. I bet it has such a yummy texture.

  10. Yum! Can’t wait to try this idea of preparing ravioli for dinner.

  11. Looks so delicious!!! Must try it!!!

  12. Anyone know how these would do in an actifry?

  13. Have you ever made these ahead of time, and warmed later?

  14. Yum – thank you and have a good weekend

  15. Could this be baked instead?

  16. Well, this is dinner tonight.  🙂  Looks amazing!

  17. The idea of toasty, deep-fried ravioli is making my head spin. I need to try this.