Olive Garden Toasted Ravioli copycat recipe by Todd Wilbur
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Olive Garden Toasted Ravioli

Score: 5.00. Votes: 3
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No one is sure exactly which restaurant invented toasted ravioli, but we do know the dish originated in St. Louis sometime in the 40s. Olive Garden's delicious take on the appetizer can be cloned with ease using one of several varieties of pre-made raviolis carried in just about any supermarket. It's best to use the fresher raviolis found in the refrigerated section, but you can also use frozen ones in this copycat toasted ravioli recipe; you just have to let them thaw first before breading them. The original Olive Garden toasted ravioli recipe has a beefy inside, but you can use any ravioli that tickles your fancy 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 too salty for a good clone.

Now you've got this fried frozen ravioli appetizer going, what's for dinner? Try more of my Olive Garden copycat recipes here.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 6 to10 cups canola oil (as required by fryer)
  • 1 large egg, beaten
  • 1 cup milk
  • 1 cup Progresso Italian style breadcrumbs
  • 12 pre-made beef raviolis (fresh, or if frozen, thawed)
  • 1 tablespoon grated Parmesan cheese
On the Side
  • 1/2 cup marinara sauce, warmed
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions

      1. Preheat the oil in your deep fryer to 325 degrees F.

      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 like a champ. 

      4. When the raviolis have rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry the raviolis in batches so they aren't too crowded. Fry the breaded raviolis for 1 to 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 1 tablespoon of grated Parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping. 

      Serves 3 to 4 as an appetizer.

Average rating:

Score: 5.00. Votes: 3
Rating of votes (3)
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Sandy Corsetti
Nov 26, 2011, 22:00

I made these along with the Olive Garden dipping marinara sauce for a dinner party I had over the weekend. I used frozen ravioli and they came out perfect. I received so many compliments. It was such an easy dish to make.

Sep 23, 2005, 22:00

I made these for a Christmas party. Everyone LOVED them and they were so easy!!! I will definitely make these again and again and again.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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