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Oven-Toasted Ravioli Recipe

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Try these toasted ravioli for a delicious appetizer and healthier alternative to the original fried recipe.

This recipe was inspired by a dish from a local restaurant that my kids love. The ravioli are breaded, fried, and served with marinara. While they are crisp and delicious, I’m not a fan of frying foods at home, so I decided to bake them instead. The results were a HUGE success!

toasted ravioli on a serving platter with red dip

Cripsy Toasted Ravioli

These toasted ravioli are breaded with Panko, seasonings, and Parmesan cheese then baked to golden perfection. The oven gives the coating that perfect crunch when you bite in and makes the cheesy centers warm and soft.

No matter if you serve them as an appetizer or in the lunchbox, they’ll disappear in no time.

Ingredients for Crispy Baked Ravioli

Here’s everything you need to make crispy breaded ravioli in the oven: 

  • Panko breadcrumbs
  • plain breadcrumbs
  • salt
  • Italian seasoning
  • grated Parmesan cheese
  • eggs
  • frozen cheese ravioli

The Best Ravioli

The best ravioli to use, whether it’s shaped squared or round, is flat and stuffed with a variety of fillings such as: 

  • cheese
  • spinach & cheese
  • mushrooms
  • beef
  • Italian sausage

How to Bake Toasted Ravioli

Making toasted ravioli in the oven is much easier than frying with less to clean up, and the results are just as crispy and delicious. Here’s what to do:  

  1. Get the oven hot
    Preheat the oven to 425F and line a large baking sheet with parchment paper.
  2. Make the breading
    In a shallow bowl or pie dish, combine the breadcrumbs, salt, Italian seasoning, and Parmesan cheese. 
  3. Crack an egg (or three!)
    In a large bowl, whisk the eggs until smooth and set aside.  
  4. Cook the ravioli
    In a medium saucepan, cook the ravioli for 3 minutes in boiling water. Drain and allow them to cool for 5-10 minutes.
  5. Give them a toss
    Working 4 at a time, toss the ravioli with the eggs then transfer to the Parmesan and breadcrumb mixture, coating both sides. Place on the lined baking sheet.
  6. Bake to perfection
    Give the breaded ravioli a spritz with olive oil or baking spray then bake for 15 minutes or until toasted and golden brown. Remove from the oven and allow to cool slightly. 
  7. Time to dip! 
    Grab your dipping sauce of choice and go to town. 
large serving platter of toasted ravioli and red sauce

Can I Prep these Ahead?

These ravioli can be prepped and frozen ahead of time for a quick appetizer or side dish. Here’s how to make a stash for your freezer: 

  1. Cook the ravioli and allow them to cool. 
  2. Toss the ravioli with the breading and add them to a parchment-lined baking sheet. 
  3. Freeze for 1 hour and transfer to a freezer bag. 
  4. When ready to bake, follow the recipe directions above, adding 3 to 4 minutes to baking. 

Using Frozen Ravioli

Yes, you can use frozen ravioli for this recipe, not to be confused with tortellini. One advantage to frozen ravioli is they are already pre-cooked, so they don’t need as long to boil and are softer in the center. In the recipe below, you’ll find the directions.

Using Fresh Ravioli

You can also use frozen ravioli for this recipe, not to be confused with tortellini. One advantage to frozen ravioli is they are already pre-cooked, so they don’t need as long to boil and are softer in the center. In the recipe below, you’ll find the directions.

Gluten-Free Toasted Ravioli

Need to make these gluten-free? We can make that happen. You’ll need gluten-free ravioli, fresh or frozen, as well as gluten-free Panko and breadcrumbs. 

I find that making your own gluten-free Panko breadcrumbs is easier than trying to find them at the store. 

All you need is gluten-free rice cereal and a couple of whirls in the blender or food processor. It creates the perfect, panko-like texture and gives breaded foods that crispy texture we love without gluten. 

toasted ravioli in a lunch container

How to Serve Toasted Ravioli

Now that we have crispy baked ravioli, it’s time to get a little saucy. Here are a few dipping sauces that would go heavenly with this recipe: 

  • Cheesy Spinach Dip
  • Marinara Sauce
  • Homemade Alfredo
  • Homemade Velveeta

You can also forgo the sauce and serve these plain. The crispy Parmesan coating gives these ravioli plenty of flavor. 

And if you want to serve these in a way that makes your kids day, pack them for lunch! I like to do this by baking them the night before, refrigerating, and reheating in the toaster oven the next morning. Pack them in a lunch container with dipping sauce, and lunch is in the bag.

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Oven-Toasted Ravioli Recipe

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★★★★★

4.3 from 7 reviews

This easy baked ravioli recipe is one you can make for dinner, freeze, and use for lunches the next day! Better than the restaurant ones and cheaper!

  • Author: Laura Fuentes
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 24 ravioli / 4 servings

Ingredients

  • 1 ½ cups plain Panko breadcrumbs
  • ¾ cup plain bread crumbs
  • ¼ teaspoon salt
  • 2 teaspoon Italian seasoning
  • 1 tablespoon grated Parmesan cheese
  • 3 eggs
  • 24 frozen* cheese ravioli
  • Olive oil spray

Instructions

  1. Preheat the oven to 425F and line a large baking sheet with parchment paper.
  2. Combine the breadcrumbs, salt, Italian seasoning, and Parmesan cheese in a shallow bowl or pie dish.
  3. In a large bowl, whisk the eggs. Set aside.
  4. In a medium saucepan, bring water to a boil, add the ravioli and cook for 3 minutes. Drain and allow them to cool for 5-10 minutes.
  5. Working in batches of 4 ravioli, dip them into the whisked eggs, then toss them in the breading, making sure to coat both sides.
  6. Place the breaded ravioli in an even layer onto the lined baking sheet.
  7. Repeat the breading process with the remaining ravioli. 
  8. Spray lightly with olive oil or baking spray and bake for 15 minutes or until golden and crisp to the touch. 
  9. Remove them from the oven and allow them to cool for 3 minutes before serving with your choice of dipping sauce. 

Equipment

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Notes

*If using fresh ravioli, add 2 minutes to your boiling time until the ravioli has an al dente texture. 

Nutrition

  • Serving Size: 4
  • Calories: 273
  • Sugar: 3.3 g
  • Sodium: 494.4 mg
  • Fat: 6.1 g
  • Saturated Fat: 2.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 41.5 g
  • Fiber: 2.9 g
  • Protein: 12.6 g
  • Cholesterol: 101.1 mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

 

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Charlie

    January 06, 2020 at 4:24 pm

    I’ve made this recipe a dozen times because my little girls love it and it’s easy to do. Tonight I started to prep and realized I was out of eggs! I used avocado oil instead and it still turned out great. Love this recipe so much

    ★★★★★

    Reply
    • Laura Fuentes

      January 12, 2020 at 8:56 am

      Brilliant! I’m so glad you saved the day.

      Reply
  2. Dawn

    September 05, 2018 at 12:57 am

    If you want to make these ahead do you cook them first still or can you bread them frozen and put bake into freezer until ready to bake? Also could they be baked in an air fryer? Thinking these would be nice to have ready for when my 15 yr
    Old comes home but I’ll have to double the recipe if I want them to last a few days.

    Reply
    • Laura Fuentes

      September 05, 2018 at 11:07 am

      An Air fryer would be great for this recipe! I would bread them and then freeze them for later cooking. And yes, definitely double the recipe with a teen!

      Reply
  3. Martha from Inside the Yellow Home

    August 31, 2018 at 11:11 am

    I just wanted to pop on and let you know that I’m loving this recipe. I have a seriously picky eater on my hands and no time to make lunches in the morning before school. I’ll be trying your recipe soon and wanted to let you know that I’ve shared it over on my blog too. 🙂

    Reply
    • Laura Fuentes

      August 31, 2018 at 7:00 pm

      I’m so glad it was enjoyed!

      Reply
  4. Kristy

    July 19, 2018 at 8:46 pm

    Laura – thanks a million for sharing this recipe. I had never seen anything like this but I made them (gluten free) the other day and they were absolutely delicious! My 6- year- old with celiac ate 10 of them! Now that’s a win! I’ll be making these on a regular basis
    Kristy Carter

    ★★★★★

    Reply
    • Laura Fuentes

      July 26, 2018 at 12:23 pm

      I’m so glad it was a success with your 6-year old! and everyone else too of course.

      Reply
  5. phyllis

    July 13, 2018 at 4:24 pm

    Every week my friend/neighbor and I get together for appetizers and wine — always looking for something special to serve and this is perfect: baked not fried!!! And of course this goes very well with our wine – thank you so much for this recipe.

    Reply
    • Laura Fuentes

      July 15, 2018 at 4:12 pm

      Enjoy the time Phyllis!

      Reply
  6. Kristen

    July 06, 2018 at 10:33 am

    Can I ask what containers you used in your photos above?!

    Reply
    • Laura Fuentes

      July 07, 2018 at 6:16 pm

      Absolutely. Those are EasyLunchboxes. You can find them on Amazon here.

      Reply
  7. Kiran

    September 28, 2017 at 4:00 am

    Hiii Laura great recipe . Was just wondering if this could be made with homemade ravioli? If yes then a doubt do I cook them in water first then follow the recipe??

    Reply
    • Laura Fuentes

      September 28, 2017 at 9:15 am

      Hi Kiran, I have not made this with homemade ravioli as I fear that they are a bit too delicate. sorry! If you try it, will you let me know how it works?

      Reply
      • Kiran

        October 02, 2017 at 5:07 am

        Sure will do Laura!

        Reply
  8. Shonna molle

    August 06, 2017 at 12:37 pm

    Are they good cold or at room temp. Thinking of my kids for lunch boxes.

    Reply
    • Laura Fuentes

      August 07, 2017 at 12:04 pm

      My kids eat these at room temperature in their lunchbox. I hope this helps! 😉

      Reply
  9. Randa

    June 16, 2017 at 7:33 pm

    Would frozen tortellini work?

    Reply
    • Laura Fuentes

      June 17, 2017 at 8:36 am

      yes, thaw them out first and follow the recipe. Enjoy!

      Reply
  10. Zilel

    March 26, 2017 at 6:37 am

    Not really ravioli. But nice snack to have instead of nachos anyways.

    ★

    Reply
    • Laura Fuentes

      March 27, 2017 at 10:02 am

      You use cooked ravioli to make this recipe.

      Reply
  11. Aman

    June 25, 2016 at 3:52 pm

    HI…
    These look delicious but my only concern is that we don’t eat eggs. Is there anything else I could use instead of eggs?

    Reply
    • Laura Fuentes

      June 27, 2016 at 9:28 am

      Aman, I haven’t tried this recipe with anything else other than eggs. You’ll need to find an alternative to bind the crumbs to the raviolis.

      Reply
      • Brenda

        January 03, 2020 at 12:01 pm

        You could use Italian dressing.

        Reply
  12. Tanya

    September 21, 2015 at 6:12 pm

    Our family enjoyed this recipe! I used a box of frozen ravioli that said it had 48, so I doubled the bread crumb mixture and it was way too much. Next time I’ll try to remember not to double the breading.

    Reply
  13. Jessica

    November 23, 2014 at 1:04 pm

    We made these the other week and they were so good! Im from St. Louis, the home of toasted ravioli so I was thrilled to see another way to do that than frying. However, I will say that the coating did not stay on quite as easily as the recipe would make you believe. It might be easier other more traditional ways of battering with some flour and then the egg to make it a bit more sticky and then the seasoned bread crumbs. We used Penzey’s Pizza Seasoning in the crumbs which was excellent.

    ★★★★★

    Reply
  14. Lily

    July 25, 2014 at 11:08 pm

    Made these for dinner tonight. My kids really liked them. Ours were crunchy on the outside and the pasta got a little chewy. We all liked it! Great idea!

    ★★★★★

    Reply
  15. Anne

    June 18, 2014 at 5:36 pm

    These were gobbled up by my 4 year old and 18 month old. I did one full cookie sheet by dipping them in the egg but by the second cookie sheet, my bread/cheese mixture was clumpy so I laid them out, brushed with egg and used my sifter to sprinkle the mixture on. We liked the crunchy texture of the first batch much better but they were still great.

    ★★★★

    Reply
    • Laura Fuentes

      June 18, 2014 at 6:03 pm

      Thrilled everyone loved them!

      Reply
  16. Meggan | Culinary Hill

    June 17, 2014 at 11:14 am

    These are so great, what a fun lunchbox idea! Or Friday night in idea…. 🙂

    Reply
    • Laura Fuentes

      June 17, 2014 at 12:04 pm

      Yes for sure! Let me know how you enjoy them Meggan.

      Reply
  17. Denise

    June 15, 2014 at 8:22 am

    Happy Sunday Laura. Nice to have you met you personally last night. Wanted to stop by and show some love. Have a great week!

    Reply
    • Laura Fuentes

      June 15, 2014 at 11:35 am

      Thank you Denise! Thanks so much for stopping by and it was great to meet you last night as well!

      Reply
  18. [email protected] Made Easy

    June 12, 2014 at 9:23 am

    Amazing!

    Reply
  19. Matt Robinson

    June 10, 2014 at 8:30 pm

    Love that you baked these! And that breading looks soooo good!

    Reply
    • Laura Fuentes

      June 10, 2014 at 8:36 pm

      Thanks Matt! they are super crunchy and not at all greasy.

      Reply
  20. KarmaFree Cooking

    June 10, 2014 at 7:50 pm

    To make these gluten-free I think you first need to start with gluten-free frozen raviolis. If the ravioli to start with are made with regular semolina or even whole-wheat flour, just dusting with cornmeal or other gluten-free breadcrumb will not make these gluten-free.

    Reply
    • Laura Fuentes

      June 10, 2014 at 8:21 pm

      If you read the post, I found gluten free raviolis made with rice flour at whole foods. Therefore, they are 100% gluten free. I just edited the recipe notes for people who don’t read it. thanks for bringing it up to my attention.

      Reply
      • KarmaFree Cooking

        June 10, 2014 at 8:42 pm

        You’re right!!! I only read the recipe and not the whole post. My bad for commenting without reading it all thru. I was just eager to learn about how to make these gluten-free. At least it brought out the importance of including in the recipe that you need to start with the right product. You have a wonderful blog…

        Reply
        • Laura Fuentes

          June 11, 2014 at 10:39 am

          No worries. It was a great observation and adding it to the recipe is a no brainer. We wouldn’t want people making these for someone else’s child and just switch the breading!

          Reply
    • Nicolle

      January 26, 2021 at 10:39 pm

      I love quick, easy, and inexpensive meals for the whole family. These were definitely a hit! Served with marinara & alfredo sauce to dip. Will definitely be making these again soon! Thanks for sharing.

      ★★★★★

      Reply

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