There is a popular restaurant that serves fried raviolis as an appetizer. My daughter tried them once and loved them. Not wanting to eat fried foods at home (not to mention the mess of frying anything), I decided to bake them instead. This baked ravioli recipe was an all-around success!
Can I tell you a secret? I’ve been wanting to share this recipe for months. Ok, almost a year! I developed the recipe for my family and then I got busy writing a cookbook. After that, I decided to share this recipe in my cookbook, so that pretty much ruined my idea of sharing it on the book until the cookbook was available for purchase..
You see, the cookbook is called The Best Homemade Kids’ Lunches on the Planet. It’s filled with 200+ recipes that will change the way you think about school lunches and office lunches. I love reinventing leftovers in ways people might not think it’s possible and redefining healthy food to-go.
Taking these baked raviolis to school or the office for lunch is not a big deal. You can make these baked raviolis for dinner the night before, double the recipe, and save leftovers for lunch. In the morning, I lightly warm ravioli in the toaster oven and pack in the lunchbox. They are meant to be eaten at room temperature.
Another fun thing about this recipe? This is an easy recipe for the kids to help make. Little hands can help bread extra raviolis. Teaching the kids to bread anything can be a very useful thing. My son learned to bread with these raviolis and now he breads our homemade Chick Fil-A nuggets.
I also make these gluten free for my son. I found gluten free raviolis at Whole Foods and he prefers them baked like this to boiled because they are crunchier. Go figure. I wrote down how I make them gluten free in the recipe notes.
If you are the ultimate prep ahead person, you can bread these, place them on a parchment paper lined baking sheet, freeze for one hour and transfer them to a freezer bag. To bake again, just add 3-4 minutes to the baking time. What’s better than homemade food ready to eat when you want it?
Baked Ravioli Recipe
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!
- Yield: 24 ravioli / 4 servings 1x
Scale
Ingredients
- 1 1/2 cups (175 g) plain Panko breadcrumbs
- 3/4 cup (90 g) plain breadcrumbs
- 1/4 teaspoon (1.5 g) salt
- 2 teaspoons (4 g) Italian seasoning
- 1 tablespoon (5 g) grated Parmesan cheese
- 3 eggs, beaten
- 24 cheese ravioli, frozen
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a shallow bowl, mix breadcrumbs, salt, Italian seasoning and Parmesan cheese.
- In a large bowl, beat eggs. Set aside.
- In a medium saucepan, bring water to a boil, cook ravioli for 3 minutes, drain and allow them to cool for 5-10 minutes.
- Begin breading process by adding 4 raviolis at a time to the beaten eggs, flip to coat. Transfer to Parmesan and breadcrumb mixture, toss to coat well. Place on lined baking sheet.
- Repeat breading process with remaining ravioli. Spray lightly with olive oil or baking spray and bake for 15 minutes.
Notes
To make these gluten free, you can either use gluten free panko and bread crumbs, or bread them with coarsely ground corn flakes. All I do, is pulse the corn flakes in my food processor until they are the consistency of traditional panko crumbs. Of course, please make sure you start with gluten free raviolis in the first place.
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.
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.
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…
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!
Love that you baked these! And that breading looks soooo good!
Thanks Matt! they are super crunchy and not at all greasy.
Amazing!
Happy Sunday Laura. Nice to have you met you personally last night. Wanted to stop by and show some love. Have a great week!
Thank you Denise! Thanks so much for stopping by and it was great to meet you last night as well!
These are so great, what a fun lunchbox idea! Or Friday night in idea…. 🙂
Yes for sure! Let me know how you enjoy them Meggan.
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.
★★★★
Thrilled everyone loved them!
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!
★★★★★
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.
★★★★★
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.
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?
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.
Not really ravioli. But nice snack to have instead of nachos anyways.
★
You use cooked ravioli to make this recipe.
Would frozen tortellini work?
yes, thaw them out first and follow the recipe. Enjoy!
Are they good cold or at room temp. Thinking of my kids for lunch boxes.
My kids eat these at room temperature in their lunchbox. I hope this helps! 😉
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??
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?
Sure will do Laura!
Can I ask what containers you used in your photos above?!
Absolutely. Those are EasyLunchboxes. You can find them on Amazon here.
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.
Enjoy the time Phyllis!
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
★★★★★
I’m so glad it was a success with your 6-year old! and everyone else too of course.
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. 🙂
I’m so glad it was enjoyed!
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.
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!