Toasted Ravioli

Treat yourself to a St. Louis specialty: Toasted Ravioli. Breaded, fried, and stuffed with Hungry Planet plant-based Italian Sausage, this appetizer will have everyone saying “delish!”

  • 20 min

  • 35 min

  • 55 min

    Total time
  • 4

  • Moderate

  • 16


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 2 cups all-purpose flour, plus approx. 2 tablespoons more for kneading
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • ¾ cup cold water
  • 1 teaspoon olive oil
  • 2 cups vegan marinara
  • 1½ teaspoons crushed red pepper flakes
  • 1 tablespoon olive oil
  • 6 ounce Hungry Planet Italian Sausage™ Plant-Based GroundBuy Now
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup vegan parmesan cheese
  • 1 cup vegan breadcrumbs
  • 1 tablespoon parsley, chopped
  • 1 cup Just Egg
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Fill fryer or medium-sized pot with oil, and heat to 350℉.

  • Step 2.

    To make the dough, add the first four ingredients [flour, salt, olive oil, cold water] into a medium bowl and knead for 5 minutes. Set aside, cover, and let rest for 10 minutes.

  • Step 3.

    Add 1 teaspoon of olive into a medium sauce and heat on medium-low heat. When hot, add crushed red pepper flakes and marinara. Cook for 2 minutes, and season to taste. Remove from heat and set aside.

  • Step 4.

    Using the same pan, add 1 tablespoon of olive oil, and heat on medium. When hot, add Hungry Planet Italian Sausage™, salt, and pepper. Break the sausage up with a spatula or wooden spoon and cook until sausage is browned and internal temperature reaches 165℉. Once cooked, add 1 cup of spicy marinara and stir. Remove from heat and place mixture into a medium bowl. Let mixture cool for 10 minutes.

  • Step 5.

    Lightly flour your surface, and place dough on top. Lightly dust the top of your dough and roll out until your dough is about an ⅛ of an inch thick. Cut out rounds using a 3-inch cookie cutter until you have 12 rounds. Place equal portions of meat and marinara mixture onto rounds on one side, and top with parmesan cheese. Lightly, brush opposite side of filled dough with vegan egg, and fold over to seal the dough. Lightly press on the edges with a fork to make sure, the ravioli is sealed along the edge, and set aside on a plate. Continue this process until all 12 ravioli are done.

  • Step 6.

    Next, place the rest of the vegan egg into a small baking dish. Add breadcrumbs into a different small baking dish, along with chopped parsley. Dip ravioli in vegan egg, making sure to cover both sides. Then, dip them into the breadcrumbs, cover them evenly, and set them aside.

  • Step 7.

    Place breaded ravioli into the freezer for 5 minutes, or until ready to use.

  • Step 8.

    When cold, add ravioli into the preheated fryer and cook until golden brown and internal temperature reaches 165℉. Remove from oil and place on paper towels to drain.

  • Step 9.

    Serve with leftover marinara and freshly chopped basil.

  • Step 10.

    *** To save time, use premade vegan pasta dough, and follow steps 3 through 9.

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