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!
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.
Here’s everything you need to make crispy breaded ravioli in the oven:
- Breadcrumbs: combine panko and plain breadcrumbs to make a super crispy breading.
- Salt: for seasoning.
- Italian seasoning: makes the breading even more tasty!
- Grated Parmesan cheese: just when you thought this recipe couldn’t get any better… it gets cheesy!
- Eggs: to bind the breadcrumbs to the ravioli.
- Frozen ravioli: the ones with your favorite filling. You can also use fresh ravioli.
- Olive oil spray: to grease the baking sheet.
You’ll find the ingredient amounts in the recipe card below.
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:
- spinach & cheese
- 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:
- Get the oven hot
Preheat the oven to 425F and line a large baking sheet with parchment paper.
- Make the breading
In a shallow bowl or pie dish, combine the breadcrumbs, salt, Italian seasoning, and Parmesan cheese.
- Crack an egg (or three!)
In a large bowl, whisk the eggs until smooth and set aside.
- 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.
- 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.
- 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.
- Time to dip!
Grab your dipping sauce of choice and go to town.
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:
- Cook the ravioli and allow them to cool.
- Toss the ravioli with the breading and add them to a parchment-lined baking sheet.
- Freeze for 1 hour and transfer to a freezer bag.
- 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 fresh ravioli for this recipe, not to be confused with tortellini. You just need to add 2 minutes to your boiling time until the ravioli has an al dente texture. 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.
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:
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.
Oven-Toasted Ravioli Recipe
- 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
- Preheat the oven to 425F and line a large baking sheet with parchment paper.
- Combine the breadcrumbs, salt, Italian seasoning, and Parmesan cheese in a shallow bowl or pie dish.
- In a large bowl, whisk the eggs. Set aside.
- 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.
- Working in batches of 4 ravioli, dip them into the whisked eggs, then toss them in the breading, making sure to coat both sides.
- Place the breaded ravioli in an even layer onto the lined baking sheet.
- Repeat the breading process with the remaining ravioli.
- Spray lightly with olive oil or baking spray and bake for 15 minutes or until golden and crisp to the touch.
- Remove them from the oven and allow them to cool for 3 minutes before serving with your choice of dipping sauce.