If you are like me, then you probably gravitate towards most any pasta dish. Toasted Ravioli is no exception. If I make this as an appetizer, then every time I pass by, I grab 1 or 2 or … and before I know it, they’re all gone.
Originally created in Italy, of course, this dish was then later popularized in St Louis, MO! What?! That’s a long way from Italy, but we thank you Missouri! Typically you will find them breaded then deep fried and served with a marinara sauce. Sounds a bit fried, but tasty, but for this recipe we are steering clear of the deep fryer and going for toasted in the oven.
Print
Crispy Baked Ravioli
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy ravioli baked to perfection. A simple appetizer thats surprisingly addictive.
Ingredients
- 1 Egg
- 2 tbsp Milk
- 9 oz (255 g) pkg Fresh Four Cheese Ravioli
- 1 cup (237 ml) Plain Panko Bread Crumbs
- 0.5 cup (118 ml) Parmesan
- 2 tbsp dried Italian Herbs
- 1 tsp Salt
- 0.5 tsp Pepper
Instructions
- Preheat oven to 400°F (204°C).
- Line a baking sheet with parchment paper.
- Set up 2 shallow bowls.
- In one bowl, whisk the egg and milk together.
- In the second bowl, mix together panko, Parmesan cheese, Italian herbs, salt, and pepper.
- Dredge the fresh ravioli in the egg mixture, followed by the panko mixture, pressing in some of the mixture to help it stick.
- Set the ravioli on the parchment-lined baking sheet in an even layer.
- Bake in the preheated 400°F (204°C) oven for about 20 minutes, or until starting to turn golden.
- Remove from oven and serve with your favorite heated pasta or marinara sauce, adding salt and pepper if needed.
Notes
- For extra crispy ravioli, ensure they aren’t overlapping on the baking sheet; arrange in a single layer.
- To make ahead, prepare the breaded ravioli up to a day in advance and store them covered in the refrigerator before baking.
- Feel free to experiment with different cheeses in the ravioli, or add other herbs and spices to the panko mixture for a customized flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3-4 ravioli
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 8
- Cholesterol: 50
Frequently Asked Questions
What type of ravioli should I use for this recipe?
You can use any type of frozen or fresh ravioli, but cheese-filled varieties work particularly well for baking.
How do I achieve the best crispy texture when baking the ravioli?
Make sure to coat the ravioli evenly with breadcrumbs and spray them lightly with cooking oil before baking to enhance crispiness.
Can I use a different sauce instead of marinara for dipping?
Yes, you can substitute marinara with a yogurt-based dip, sweet chili sauce, or garlic aioli to complement the flavors of the crispy baked ravioli.
