TSR Version of Olive Garden Toasted Ravioli by Todd Wilbur

Total Time
Prep 10 mins
Cook 10 mins

Recipe created by Todd Wilbur at www.TopSecretRecipes.com Sold as a finger-food appetizer along with marinara dipping sauce, Olive Garden's delicious breaded ravioli can be cloned with ease using one of several varieties of premade raviolis carried in just about any supermarket. It's best to use the fresher raviolis found in the refrigerated secion, but you can also use frozen raviolis, you just have to let them thaw first before breading them. The Toasted Ravioli at Olive Garden has a beefy inside, but you can use any ravioli that tickles your fancing including chicken, sausage, vegetarian or cheese. As for the breading, find Progresso brand Italian style breadcrumbs. Contadina is another popular brand, but their version is much to salty for a good clone. I borrowed a friend's cookbook entitled Top Secret Restaurant Recipes 2 and wanted to put this recipe here so that I wouldn't lose it.

Ingredients Nutrition

  • 6 -10 cups canola oil (as required by fryer)
  • 1 egg, beaten
  • 1 cup milk
  • 1 cup progresso Italian style breadcrumbs
  • 12 beef ravioli, premade (fresh, or if frozen, thawed)
  • 1 tablespoon grated parmesan cheese
  • 12 cup marinara sauce, warmed


  1. Preheat the oil in your deep fryer to 325 degrees.
  2. Combine the beaten egg with the milk in shallow bowl. Pour the breadcrumbs into another shallow bowl.
  3. Bread the ravioli by dipping each one in the milk and egg, then into the breadcrumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks.
  4. When the ravioli has rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry the ravioli in batches so they aren't too crowded. Fry the breaded ravioli for 1-2 minutes or until they're golden brown. Remove them to a draining rack or a paper-towel lined plate.
  5. When all the raviolis are cooked, arrange them on a serving plate and sprinkle Parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping.
Most Helpful

I LOVE these and this is the first time I've actually made them! Soooo easy!! I only added about 1 Tbl. milk to the egg, though, and didn't need as much breadcrumbs. The only thing I forgot was the grated cheese!! Made me so mad! LOL!! NEXT time... ;) :) Made for the ZWT4

Wildflour June 02, 2008

On my list of appetizers for the Superbowl! Couldn't find any fresh or frozen beef raviolis so settled for 4-cheese and I've some spinach ones put away for Sunday's game. Had way too much of the milk & egg/crumbs dipping mixtures and the marinara sauce for just 12 appetizers. I'll cut this down to half next time around. These are just super easy to make and very easy going down. I'll be making these often. Made for the Aussie Recipe Swap.

Julie B's Hive February 02, 2008