Oven-Toasted Ravioli Recipe
Try these baked ravioli for a delicious appetizer and healthier alternative to the original fried recipe.
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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
Prep:
- 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.
Cook the ravioli:
- 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.
Bread the ravioli:
- 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.
Bake:
- 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.
Notes
*If using fresh ravioli, add 2 minutes to your boiling time until the ravioli has an al dente texture.
Nutrition
Serving: 4 raviolis | Calories: 328kcal | Carbohydrates: 39g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 663mg | Potassium: 40mg | Fiber: 3g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 10mg
