Olive Garden has given us many delicious gems over the years: unlimited breadsticks, comforting lasagna, and perhaps our very favorite, toasted miniravioli! They're as mouthwatering as they are easy, and you can whip these bite-size treats up in a matter of minutes when you have guests come over!


Olive Garden's Toasted Ravioli Inspired by Olive Garden and adapted from Giada de Laurentiis IngredientsVegetable oil for frying
1 egg plus 1 yolk, beaten
1/4 cup buttermilk
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 cup Italian seasoned breadcrumbs
1/2 teaspoon salt, plus more to taste
Pinch black pepper
1 cup all-purpose flour
1 16-ounce package refrigerated ravioli
5 tablespoons parmesan, grated
1/4 cup basil, chiffonade
1/2 cup marinaria sauce
Directions
In a heavy-bottomed stock pot, heat oil to approximately 350ºF. You can tell if the oil is ready by dropping in a small pinch of flour; it should start to sizzle and fry right away.
Whisk together egg, egg yolk, and buttermilk.
In a separate bowl, mix together basil, garlic powder, breadcrumbs, salt, and pepper.
And finally add flour to a third bowl.
Working in batches, dip ravioli in flour, egg mixture, and then breadcrumbs.
Immediately place into the hot oil and fry for approximately 30 seconds on each side until golden brown.
Remove from oil and drain on paper towels. Sprinkle immediately with a pinch of sea salt.
Top ravioli with parmesan and basil and serve warm with marinara sauce for dipping.

Information Category Appetizers Yield 6 to 10 servings Cook Time 20 minutes








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