If the ravioli are not frozen, freeze for 1 hour before preparing recipe.
Combine milk and eggs in a small bowl and whisk until smooth. Place breadcrumbs, salt and parmesan cheese in a large ziplock bag and shake to combine.
Dip frozen raviolis in egg mixture, then add to bag with breadcrumbs. Shake to coat.
In a heavy pot pour oil to a depth of about 2 inches. Heat over medium heat until oil is hot. Test it by adding a small sprinkle of bread crumbs to the oil and if they sizzle and turn golden, its ready.
Fry raviolis, only a few at a time, for about 1 minute on each side, until golden. Remove to a paper towel lined plate. Sprinkle with fresh grated parmesan cheese and serve warm, dipped in marinara sauce.
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Notes
Ravioli: The toasted ravioli we always had in Saint Louis was filled with ground beef. Any flavor ravioli will work for this recipe.Breadcrumbs: if you only have regular breadcrumbs, add 1 teaspoon Italian seasoning, ½ teaspoon onion powder, and 1 teaspoon garlic powder to the breadcrumbs.Air Fryer Toasted Ravioli: Cook in 2-3 batches. Preheat air fryer to 400 degrees F. Spray the bottom of the air fryer with cooking spray and add a few ravioli in a single layer. Spray the tops of the ravioli with cooking spray cook for 3 minutes. Repeat with remaining ravioli.Baked Toasted Ravioli: Use refrigerated (or thawed, if frozen) ravioli. Line a baking sheet with aluminum foil and spray lightly with cooking spray. Add prepared, dipped raviolis, and spray with cooking spray on top of them. Bake at 400 for 10-20 minutes or until toasted.To Reheat Toasted Raviolis:
Oven: Bake at 375 degrees for 10-15 minutes.
Air Fryer: Fry at 350 degrees for 3-5 minutes, until warm.