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Crispy and Baked Toasted Ravioli

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This easy recipe for crispy and baked toasted ravioli will be a new appetizer favorite! Ravioli is coated in egg and an Italian-spiced panko breadcrumb mixture and baked for a crisp dish that’s made healthier! Serve with marinara sauce.

This easy recipe for crispy and baked toasted ravioli will be a new appetizer favorite! Ravioli is coated in egg and an Italian-spiced panko breadcrumb mixture and baked for a dish that's crisp and made healthier! Serve with marinara sauce.

Somedays you just n-e-e-d something tried and true in your everyday eats. But not just anything. Comfort food is pretty much always a good idea, but with the temperatures creeping up and the sun staying out later each night, sometimes ooey gooey cheesy (read: rich!) doesn’t seem quite right.  Salads, zoodles, and smoothies are well and good too, but sometimes I’m just not in the mood for something so light. I like a nice balance.

So I present to you crispy and baked toasted ravioli. Refrigerated ravioli are dipped in egg and coated with a panko breadcrumb mixture, then baked to crisp up just right. Served with a warm marinara dipping sauce, these make an awesome appetizer recipe (or light meal served along with a side salad)!

This easy recipe for crispy and baked toasted ravioli will be a new appetizer favorite! Ravioli is coated in egg and an Italian-spiced panko breadcrumb mixture and baked for a dish that's crisp and made healthier! Serve with marinara sauce.

It would make sense to use Italian seasoned breadcrumbs here in the coating…but that would be too easy, wouldn’t it? Turns out the extra ‘Italian breadcrumbs’ I thought I had on the tippy top shelf were my second back-up box of plain panko, but thankfully my spice cabinet came to the rescue. 🙂 I added dried chopped onion to the breadcrumbs (along with the usual spice culprits) for an extra bold flavor, and a shake or two of red pepper flakes for a little heat.

And oh – use whatever flavor of ravioli you like! These were filled with spinach and ricotta, which we really liked.

This easy recipe for crispy and baked toasted ravioli will be a new appetizer favorite! Ravioli is coated in egg and an Italian-spiced panko breadcrumb mixture and baked for a dish that's crisp and made-healthier! Serve with marinara sauce.

To help these crispy and baked toasted ravioli become, well, crispy as they bake in the oven, give them a spritz of olive oil (using a refillable olive oil sprayer) or cooking spray and cook them on an oven-safe wire rack over a baking sheet. Using a rack keeps the ravioli off the baking sheet and prevents the undersides from staying soft. Plus there’s no need to flip them halfway through – less work for a healthier-for-you win.

Watch this video to see how easy these baked toasted ravioli are to make!

This easy recipe for crispy toasted ravioli will be a new appetizer favorite! Ravioli is coated in egg and an Italian-spiced panko breadcrumb mixture and baked for a crisp and baked dish! Serve with marinara sauce.
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5 from 3 votes

Crispy and Baked Toasted Ravioli

This easy recipe for crispy and baked toasted ravioli will be a new appetizer favorite! Ravioli is coated in egg and an Italian-spiced panko breadcrumb mixture and baked for a crisp dish that’s made healthier! Serve with marinara sauce.
Course Appetizer
Cuisine Italian
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 5 appetizer servings
Calories 253kcal
Author Alyssa

Ingredients

  • 1 12-oz package refrigerated ravioli
  • 1 egg
  • 1 tbsp water
  • 1/2 cup panko breadcrumbs
  • 1 1/2 tbsp dried chopped onion
  • 1 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • Olive oil spray or cooking spray
  • Marinara sauce or desired dipping sauce

Instructions

  • Heat oven to 400 degrees F and place an oven-safe wire rack on a baking sheet. Spray rack with cooking spray and set aside.
  • In a bowl, add egg and water and whisk until egg yolk, egg white, and water are evenly combined and mixture is light.
  • In a separate bowl, add breadcrumbs, onion, basil, parsley, garlic powder, and red pepper flakes and stir or whisk until combined.
  • Dip each ravioli in the bowl with the egg mixture, and then coat ravioli with breadcrumb mixture, pressing breadcrumbs onto the ravioli to help them adhere. Place ravioli on the rack. Repeat for all ravioli. Once all on the tray, spray ravioli with olive oil or cooking spray.
  • Bake for 15-20 minutes, or until ravioli are golden brown and crisp. Remove and let ravioli cool for a minute or two before serving with warm marinara sauce (or your desired sauce).

Notes

Nutritional info is an estimate including 2 tbsp of marinara sauce for dipping per serving.

Nutrition

Calories: 253kcal | Carbohydrates: 30.6g | Protein: 11.8g | Fat: 9.1g | Saturated Fat: 4.7g | Cholesterol: 62mg | Sodium: 615mg | Potassium: 132mg | Fiber: 3.2g | Sugar: 4.7g | Calcium: 160mg | Iron: 1.8mg

Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

*this post contains affiliate links

Check out this baked ravioli with spinach and mozzarella for another easy way to prepare refrigerated ravioli!

Baked ravioli with spinach makes a great weeknight dinner without much effort. Refrigerated ravioli go straight from package to pan along with spinach, mozzarella cheese, and a simple homemade tomato sauce.

Comments

    • Hi there, hmmm I haven’t tried that before but I’m not really sure how it would be. I’d be afraid it would dry the ravioli out a little too much?

      Reply

  2. I par boiled some frozen ravioli and then followed the recipe.felt the texture was chewy,Should i par boil them longer,or just bread them frozen,then bake? making them soon for a special party

    Reply

    • Hi Sandra, I’ve only made these with refrigerated ravioli so I couldn’t say for sure how parboiling affected the texture. Here is a comment left by a reader who made them right from frozen: “Yes you CAN do this with frozen ravioli! I just did. Comes out excellent. Just make as usual (working fast so nothing freezes on contact) and I baked on a rack for 20 min in a 425 oven They puffed up and came out great. Thank you for the recipe!” <--I haven't tried this way myself but that might be a better way to do it. I hope that helps!

      Reply

  3. I am so glad i found this recipe when I was looking for ravioli recipes, but I’ve never seen ravioli quite like this before! The pictures look amazing and the marinara sauce is a great addition. I love the fact the the recipe is quick and easy to follow as well. Thanks for sharing this gem.

    Reply

    • Hi Cecelia, I don’t have much experience at all with an air fryer so I couldn’t say for sure, but I bet that it would possible! Just not sure on what kind of modifications would be needed to the recipe. Please let me know if you give it a try!

      Reply

    • Hi Karen, I haven’t done it but I imagine the taste would be there, but they wouldn’t be as crisp as they would right out of the oven. Hope that helps, let me know if you give it a try!

      Reply

    • Hi Evie, I’ve never made these ahead of time so I couldn’t say for sure how they’d turn out. I’d imagine they wouldn’t be as crisp.

      Reply

  11. Thanks for sharing your recipe! I don’t have a wire rack, do you think I can lay the raviolis right on the cookie sheet?

    Reply

    • You are so welcome, Carolina! That would be fine. They may not be quite as crisp as using a rack but would still be delicious. I would either grease the sheet or use parchment paper to prevent sticking, and might flip them halfway through baking. I hope you enjoy!

      Reply

    • If you don’t have a wire wrack, use a sheet of aluminum foil. Wrinkle it up so it’s not totally flat – enough so the hot air can move around the undersides of the ravioli.

      Reply

    • Hi Laurie, I didn’t boil them first. As long as they are the refrigerated kind (and not frozen) they’ll cook up in the oven as they bake. I hope you enjoy!

      Reply

      • I found them too rubbery. Next time I will boil them a slight bit. The taste was great, but the texture needed work. I took the leftovers and boiled them,. They were still good.

        Reply

    • Hi Charles, I’ve only made this recipe using the fresh, refrigerated kind, but I don’t see that being a problem. Another reader wrote in saying she made them with frozen ravioli (no thawing), modifying the oven temperature slightly: “I baked on a rack for 20 min in a 425 oven”. She said they puffed up and she enjoyed them, so there are a few ways to do it!

      Reply

  14. Wow! Made these tonight for my son who loves fried raviolis but I don’t want to fry them for him so it’s been a treat at a restaurant. Well no more these were delish and much healthier. I used fresh chicken filled ones and whole wheat bread crumbs!!!!

    Reply

    • I’m so happy to hear that, Carrie! I bet the chicken ones were great, and that’s such a good idea to use whole wheat bread crumbs for an extra boost of nutrition. Thanks so much for commenting!

      Reply

  15. Yes you CAN do this with frozen ravioli! I just did. Comes out excellent. Just make as usual (working fast so nothing freezes on contact) and I baked on a rack for 20 min in a 425 oven They puffed up and came out great. Thank you for the recipe!

    Reply

      • Hi Lisa, I used refrigerated ravioli and I didn’t boil them beforehand. I haven’t made these with frozen ravioli, but I’d either stick them in the fridge to thaw a bit before hand, or other readers have had success with using them frozen. Another reader commented “I baked on a rack for 20 min in a 425 oven” and she said they turned out great. I hope that helps!

        Reply

    • Hi Diane, I’ve never tried using frozen ravioli, so I’m not sure how they’d turn out. Please let me know if you give them a try though!

      Reply

  18. Do you think you could prepare and freeze these ahead? If so, how long and at what temperature would they need to be cooked?

    Reply

    • Hi Pam, I’ve never frozen these so I couldn’t say if they’d turn out the same. If trying it I’d probably reduce the oven temperature to cook longer, to allow the filling to heat. I’m not sure what cooking from frozen would do to the exterior though.

      Reply

    • Thanks Denise! I think refrigerated ravioli have earned themselves a perma-spot on my shopping list haha!

      Reply

    • Ooooh that sounds amazing Rebecca. I’ve made regular homemade pasta before but never stuffed pasta. Delicious!

      Reply

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