Mouthwatering Vegan Toasted Ravioli Recipe

This post contains affiliate links. If you buy through these links, I may earn a small commission at no extra cost to you.

Cassidy had just come back from a long afternoon walk when she found me in the kitchen tossing breadcrumbs into a bowl. I think she thought I was making our usual crispy tofu or something like that. But when I told her I was working on toasted ravioli, she lit up like it was her birthday. “Wait, you mean like the kind from that little Italian spot in college?” she asked. That was all the confirmation I needed that I was on the right track. We both have this nostalgic obsession with crispy, golden, handheld food—especially when it’s easy to dip.

We ended up sitting at the kitchen island with a plate of them between us and a bowl of warm marinara on the side, just catching up and snacking like old times. Lauren loves how they stay crispy even after sitting a bit, and I always go for the extra breadcrumb crunch. They're such a cozy treat, and we both agreed they’re perfect for lazy weekends or even small get-togethers when you want something impressive but effortless.

Ingredients

Vegan ravioli of choice
Almond milk or other plant-based milk
Italian style breadcrumbs
Garlic powder
Onion powder
Salt
Pepper
Olive oil spray or a little olive oil for brushing
Marinara sauce for dipping

Instructions

Prepare the breading

In one bowl, pour a bit of almond milk.
In another, mix the breadcrumbs with garlic powder, onion powder, salt, and pepper.

Coat the ravioli

Dip each ravioli into the almond milk, then press it gently into the breadcrumb mixture until fully coated.

Air fry or bake

For air frying, lightly spray or brush the breaded ravioli with olive oil and cook at 400°F for about 8 to 10 minutes, flipping halfway through.
For oven baking, place them on a lined baking sheet, brush with oil, and bake at 425°F for around 15 minutes or until golden and crispy.

Serve

Let them cool slightly before serving.
Pair with warm marinara sauce or any dip you like.

Making these toasted ravioli brought back so many memories of simple comfort food and cozy nights in. There’s something about the crisp coating and the warm filling that just makes you want to slow down and enjoy the moment. Cassidy and I love how they come together so quickly and turn into something that feels way fancier than the effort suggests.

We’ve even started keeping a stash of vegan ravioli in the freezer just for these. It’s such a fun recipe to pull out when friends drop by or when we just need a little pick-me-up snack in the middle of a busy day. Try them once, and you’ll probably end up craving them as often as we do.