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    Home » Recipes » Healthier Favorites

    Crispy and Baked Toasted Ravioli

    Published: Mar 29, 2016 · Modified: Mar 13, 2023 by Alyssa · This post may contain affiliate links.

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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.

    A tray of toasted ravioli with a small bowl of marinara sauce.

    Somedays you just n-e-e-d something tried and true in your everyday eats. But not just anything.

    Comfort food (like lobster ravioli sauce) always sounds like a good idea, but with the temperatures creeping up and the sun staying out later each night, sometimes creamy and rich doesn't feel quite right. 

    Sunday sauce with meatballs and sausage is a hands-down family favorite, but you're out of luck if you don't have 2-3 hours (or more!) for stovetop simmering.

    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)!

    A rectangular serving dish of toasted ravioli with a bowl of marinara sauce in the middle.

    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.

    Toasted ravioli on a rectangular tray with a small bowl of marinara dipping 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 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.

    More "Baked" Pasta Recipes

    • Baked Ziti with Meatballs
    • Baked Ravioli with Spinach and Mozzarella
    • Vodka Sauce Pasta Bake with Crispy Panko
    • Baked Tortellini with Spinach

    If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!

    Toasted ravioli on a rectangular tray with a small bowl of marinara dipping sauce.

    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.
    4.08 from 101 votes
    Print Pin Rate
    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 tablespoon water
    • ½ cup panko breadcrumbs
    • 1 ½ tablespoon dried chopped onion
    • 1 teaspoon dried basil
    • ½ teaspoon dried parsley
    • ½ teaspoon garlic powder
    • ½ teaspoon red pepper flakes
    • Olive oil spray or cooking spray
    • Marinara sauce or desired dipping sauce
    Prevent your screen from going dark

    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).

    Video

    Notes

    Nutritional info is an estimate including 2 tablespoon 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
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

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

    Food Safety and Nutrition Disclaimer
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    Comments

    1. Chris says

      December 15, 2019 at 9:57 am

      Can I make this ahead, store in refrigerator and then bake before guest arrive?

      Reply
      • Alyssa says

        December 15, 2019 at 8:28 pm

        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. sandra f says

      August 01, 2019 at 1:19 pm

      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
      • Alyssa says

        August 02, 2019 at 8:47 am

        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
        • sandra f says

          August 05, 2019 at 2:39 pm

          so you did not par boil them ? just bread them frozen and bake ,yes?

        • Alyssa says

          August 06, 2019 at 9:58 pm

          I believe that's what the reader who left that comment did - did not par boil, rather breaded them frozen and baked from there.

    3. David says

      June 03, 2019 at 1:53 am

      5 stars
      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
      • Alyssa says

        June 07, 2019 at 9:07 am

        So glad you like it!

        Reply
    4. Cecelia says

      December 30, 2018 at 6:57 pm

      Do you think that the toasted ravioli could be cooked in an air fryer?

      Reply
      • Alyssa says

        December 31, 2018 at 4:07 pm

        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
    5. Amanda Finks says

      August 24, 2018 at 5:59 pm

      5 stars
      Love that these toasted raviolis are baked! So good and crunchy!

      Reply
    6. Lindsay Fekitoa says

      August 24, 2018 at 5:07 pm

      5 stars
      I love the healthy, low-fat choice of crispy ravioli. Delicious sauce too!

      Reply
    7. Karen says

      December 14, 2017 at 5:36 pm

      Do you think you can make ahead and warm up in the microwave before serving?

      Reply
      • Alyssa says

        December 15, 2017 at 7:48 pm

        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
    8. Tracy says

      January 07, 2017 at 1:08 pm

      For those with wheat/gluten allergies, I bet puffed quinoa would work to replace bread crumbs too.

      Reply
    9. Evie says

      December 17, 2016 at 9:55 am

      Alyssa, Can you make ahead of time...will they get soggy for a party

      Reply
      • Alyssa says

        December 18, 2016 at 12:15 am

        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
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