Panko Ravioli

You cannot beat a comfort-filled Italian app, such as toasted ravioli. Melted cheese, prego!  I’ve had my fair share of toasted ravioli, and always thought that it was too hard to make.  However, with only 6 ingredients and your choice of ravioli (butternut squash, spinach or three cheese, the options are endless!), it’s a quick fix for that last-minute party.

The Jolly Hostess twist this week takes Panko crumbs added to the breadcrumbs of traditional toasted ravioli. The Panko crumbs add a lightness to this sometimes heavy dish and additional texture. 

My biggest tip with working with pre-made ravioli (so wish I had the time and patience to homemade ravioli!) is to watch how hot your oil is.  You want the temperature to be perfect for the amount of time it takes to manage all pieces in the skillet and you will most likely need to turn the heat down. The panko and breadcrumbs should slowly get golden brown on the edges, like a slow roasted marshmallow rather than one on fire. Once you see the golden brown goodness on all edges, it’s time to flip.


2 tbsp parmesan cheese

2 tbsp Italian breadcrumbs

2 tbsp panko crumbs

2 tbsp flour

2 eggs, beaten with 2 tbsp milk

Vegetable oil to cover bottom of pan (veg oil does much better than olive oil, as it will make it wet and heavy)

Store bought ravioli, frozen or refrigerated

Makes 4 servings; Prep Time: 10 mins; Cook Time: 15 mins


Mix panko crumbs, Italian bread crumbs and parm in a small bowl. Beaten eggs with milk and flour go in two separate small bowls as well.

 Dip ravioli one-by-one in egg, flour and crumb mixture and place on a plate. Pour oil in a nonstick skillet on medium heat until very hot. Oil will sizzle and pop, so be careful.  Using tongs, place ravioli in hot oil.

Flip with tongs when lightly browned on one side, which will take 15-30 seconds. Same time on other side. Pan will continue to get hotter as you cook (hot cha-cha-cha!), so the timing will decrease as you complete each ravioli.

When each ravioli is complete, lay on paper towel-lined plate.

Heat marinara (I love Prego because it’s delish and thrifty!) in small dish for dipping. Serve immediately.




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