apOlive Gardena has given us many delicious gems over the years: unlimited breadsticksa, comforting lasagnaa, 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!br pbr ppbr ia Olive Garden's Toasted Ravioli Inspired by Olive Garden and adapted from Giada de Laurentiisap IngredientsolVegetable oil for fryinglibr 1 egg plus 1 yolk, beatenlibr 14 cup buttermilklibr 1 teaspoon dried basillibr 12 teaspoon garlic powderlibr 1 cup Italian seasoned breadcrumbslibr 12 teaspoon salt, plus more to tastelibr Pinch black pepperlibr 1 cup all-purpose flourlibr 1 16-ounce package refrigerated raviolilibr 5 tablespoons parmesan, gratedlibr 14 cup basil, chiffonadelibr 12 cup marinaria sauceliolbr Directionsolbr liIn 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.libr liWhisk together egg, egg yolk, and buttermilk.libr liIn a separate bowl, mix together basil, garlic powder, breadcrumbs, salt, and pepper.libr liAnd finally add flour to a third bowl.libr liWorking in batches, dip ravioli in flour, egg mixture, and then breadcrumbs.libr liImmediately place into the hot oil and fry for approximately 30 seconds on each side until golden brown.libr liRemove from oil and drain on paper towels. Sprinkle immediately with a pinch of sea salt.libr liTop ravioli with parmesan and basil and serve warm with marinara sauce for dipping.