0 from 156 votes
Crispy Toasted Ravioli Recipe
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.
Prep Time
20 mins
Cook Time
20 mins
Servings: 8 servings approximate
Calories: 220 kcal
Course:
Appetizer
Cuisine:
Italian-American Fussion
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.