Crispy Toasted Ravioli Recipe

Name: Crispy Toasted Ravioli Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 8 servings approximate
Ingredients: 1 lb cheese ravioli; 2 large eggs; 2 TB water; 1 cup plain Panko breadcrumbs; ¼ cup grated parmesan; 2 tsp Italian seasoning; 1 tsp garlic powder; 1 tsp kosher; cooking spray; Your favorite marinara sauce for dipping

User Reviews

4.9

156 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
8 servings approximate
Calories
220 kcal
Course
Appetizer
Cuisine
Italian-American Fussion

Crispy Toasted Ravioli Recipe

Iris Warren

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This Crispy Toasted Ravioli is oven baked, not fried. Panko breadcrumbs provide extra crunch. Be sure to have warm marinara sauce on hand for dipping. ** If you enjoyed this recipe, we'd love to have you come back and give it a rating and comment.

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Ingredients

Servings

1 lb cheese ravioli fresh, not frozen
2 large eggs
2 TB water
1 cup plain Panko breadcrumbs
¼ cup grated parmesan powder form works best
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp kosher coarse salt
cooking spray
Your favorite marinara sauce for dipping

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Instructions

Place oven rack on lower middle position. Preheat oven to 425F. Place wire rack on top of rimmed baking sheet and spray with oil. Set aside.
In a shallow dish (I use a glass pie pan) hand-whisk the eggs and water until fully incorporated.
In another shallow dish, combine the panko, parmesan, Italian seasoning, garlic powder, and kosher salt. Hand-whisk to combine well.
Place a single layer of fresh ravioli in pan with egg mixture. Working one at a time, turn ravioli over to coat with egg mixture. Let excess drip off and coat generously with panko mixture. Press crumb mixture to adhere on both sides of ravioli. Place coated ravioli on greased wire rack. Give at least 1-inch space between each ravioli for even browning. Spray tops of ravioli with cooking spray.
Bake 15-20 minutes or until tops are golden brown and crisp -- check about 10 minutes in for browning; if it's browning too quickly, cover loosely with foil and continue baking until cooked through (actual bake time depends on brand of ravioli)
Serve immediately with warm marinara sauce. Sprinkle extra parmesan cheese on top if desired.

Notes

To prevent dry crumb mixture from getting soggy while dipping/coating, I place ravioli in just one spot in the crumb mixture dish. Then sprinkle crumb mixture generously over ravioli, pressing in with fingers to adhere. This helps the entire batch of crumb mixture stay dry until the very last ravioli is coated.
If you enjoyed this recipe, please come back and give it a rating ❤️

Nutrition Information

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Serving 1g Calories 220kcal (11%) Carbohydrates 24g (8%) Protein 11g (22%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.004g Cholesterol 74mg (25%) Sodium 411mg (17%) Potassium 32mg (1%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 95IU (2%) Vitamin C 0.02mg (0%) Calcium 54mg (5%) Iron 6mg (33%)

Nutrition Facts

Serving: 8servings approximate

Amount Per Serving

Calories 220 kcal

% Daily Value*

Serving	1g
Calories	220kcal	11%
Carbohydrates	24g	8%
Protein	11g	22%
Fat	9g	14%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.004g	0%
Cholesterol	74mg	25%
Sodium	411mg	17%
Potassium	32mg	1%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	95IU	2%
Vitamin C	0.02mg	0%
Calcium	54mg	5%
Iron	6mg	33%