Breaded Toasted Ravioli

Breaded Toasted Ravioli
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    30 mins
  • SERVING
    5 People
  • VIEWS
    348

Experience the delightful crunch of toasted ravioli without the guilt of frying! These golden, breaded pockets of cheesy goodness are baked to perfection and served with a vibrant marinara sauce for dipping. A simple yet satisfying appetizer or snack!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    61 g
  • Cholesterol
    57 mg
  • Fiber
    5 g
  • Protein
    20 g
  • Saturated Fat
    6 g
  • Sodium
    435 mg
  • Sugar
    4 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet. This elevates the ravioli for even crisping. (5 minutes)

Image Step 02
02 Step

Recipe View In a small bowl, whisk together the egg white and water until slightly frothy. In a separate, larger bowl, combine the bread crumbs, dried oregano, dried basil, and freshly grated Parmesan cheese. (5 minutes)

Image Step 03
03 Step

Recipe View Dip each ravioli individually into the egg white mixture, ensuring it's fully coated. Then, transfer the ravioli to the bread crumb mixture and press gently to coat all sides evenly. (10 minutes)

Image Step 04
04 Step

Recipe View Lightly spray both sides of the breaded ravioli with cooking spray. Arrange the ravioli in a single layer on the prepared wire rack. (5 minutes)

Image Step 05
05 Step

Recipe View Bake in the preheated oven until the ravioli are golden brown and crispy, approximately 15 to 25 minutes. Check them periodically to prevent burning. (20 minutes)

Image Step 06
06 Step

Recipe View Serve immediately with warm marinara sauce for dipping and enjoy!

For extra flavor, try adding a pinch of garlic powder or red pepper flakes to the bread crumb mixture.
Ensure your ravioli are well-thawed for even cooking. If using fresh ravioli, reduce the baking time slightly.
The wire rack is key to achieving that perfect crispy texture. It allows air to circulate around the ravioli.
These are best served immediately while they are still warm and crispy.

Davon Hilpert

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 116 Ratings)
Total Reviews: (6)
  • Hertha Flatley

    These are so much better than fried ravioli! Lighter and crispier. - Michael S.

  • Alison Wisozk

    These were a hit at my party! Everyone loved the crispy texture and the convenience of being baked instead of fried. - Sarah M.

  • Catalina Moore

    My kids are obsessed with these! They're so easy to make, and I feel good about them being baked. - Emily L.

  • Violet Muller

    I tried these with pesto as a dipping sauce, and it was fantastic! Thanks for the great recipe. - David K.

  • Shayne Langworth

    I added a little garlic powder to the breadcrumbs as suggested, and it was amazing! So much flavor. - John B.

  • Estella Reynolds

    I had a little trouble with the breadcrumbs sticking at first, but once I got the hang of it, they turned out great. - Jessica P.

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