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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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    Reader Interactions

    Comments

    1. ronnie says

      November 08, 2016 at 1:19 pm

      thanks for the wonderful way of making raviolis in a different way. did them and came out great.

      Reply
      • Alyssa says

        November 09, 2016 at 8:45 pm

        I'm so happy to hear that you enjoyed them, Ronnie!

        Reply
    2. Carolina says

      November 01, 2016 at 1:47 pm

      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
      • Alyssa says

        November 01, 2016 at 6:16 pm

        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
      • Vince says

        January 08, 2017 at 12:29 pm

        You can purchase a wire rack at the dollar store.

        Reply
      • Athena says

        January 04, 2018 at 3:00 pm

        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
        • Alyssa says

          January 04, 2018 at 4:02 pm

          Great tip! Thanks, Athena. 🙂

    3. Laurie says

      October 29, 2016 at 1:16 pm

      Do you have to boil them first ? The package I bought says to boil ?

      Reply
      • Alyssa says

        October 29, 2016 at 3:16 pm

        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
        • Lee says

          December 31, 2016 at 6:19 pm

          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.

    4. Charles says

      September 29, 2016 at 2:27 pm

      Can you thaw out frozen ravioli and then follow your instructions?

      Reply
      • Alyssa says

        October 01, 2016 at 5:57 pm

        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
    5. Carrie says

      September 28, 2016 at 4:52 pm

      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
      • Alyssa says

        September 28, 2016 at 9:37 pm

        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
    6. Larissa says

      August 31, 2016 at 4:49 pm

      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
      • Alyssa says

        September 01, 2016 at 8:44 pm

        AWESOME, Larissa! So good to know. Thanks so much for writing in! Glad you enjoyed. 🙂

        Reply
      • Lisa says

        December 27, 2016 at 6:45 pm

        Just make as usual? Did you boil the frozen ones first before coating them?

        Reply
        • Alyssa says

          December 27, 2016 at 8:36 pm

          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!

    7. Sue says

      June 07, 2016 at 7:45 am

      Anyone try using little pierogi so?

      Reply
      • Alyssa says

        June 07, 2016 at 9:35 pm

        Hi Sue, I've never tried, but I do love pierogi. Please let me know if you give them a shot!

        Reply
    8. Diane says

      June 05, 2016 at 4:31 am

      Can you use frozen ravioli instead?

      Reply
      • Alyssa says

        June 08, 2016 at 6:55 am

        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
    9. Pam says

      May 28, 2016 at 7:40 am

      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
      • Alyssa says

        May 31, 2016 at 8:06 am

        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
    10. Stacey @ Bake.Eat.Repeat. says

      April 03, 2016 at 10:26 am

      Those look amazing - perfect comfort food! I'm not sure I've ever had crispy appetizer style ravioli before, but it's a fantastic idea! Need to try that soon!

      Reply
      • Alyssa says

        April 04, 2016 at 9:59 pm

        Thanks Stacey! I love these as an appetizer!

        Reply
    11. Denise @ Sweet Peas & Saffron says

      April 01, 2016 at 11:57 am

      I've been thinking about these ever since I saw them on Facebook! I want to try them, especially since they are baked and not fried. Delish!!

      Reply
      • Alyssa says

        April 01, 2016 at 9:51 pm

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

        Reply
    12. Karly Campbell says

      March 31, 2016 at 3:22 pm

      Toasted ravioli are a favorite of mine, and these have me drooling! Can't wait to try these out!

      Reply
      • Alyssa says

        March 31, 2016 at 9:31 pm

        Thanks Karly!

        Reply
    13. Catherine says

      March 29, 2016 at 2:16 pm

      Dear Alyssa, Your ravioli looks fantastic...I love the crispy coating...what a delicious and perfect meal! Pinned for later. xoxo, Catherine

      Reply
      • Alyssa says

        March 30, 2016 at 9:36 pm

        Thanks so much Catherine! These are a (healthier) treat for sure. 🙂

        Reply
    14. Rebecca @ Strength and Sunshine says

      March 29, 2016 at 12:52 pm

      I have grand plans sometime this week to make homemade ravioli or dumplings of some sort...some type of stuffed pastay thing! Haha!

      Reply
      • Alyssa says

        March 30, 2016 at 9:38 pm

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

        Reply
    15. Alynne says

      March 29, 2016 at 11:23 am

      Omg look at these beauties Alyssa. Swoon worthy for sure!

      Reply
      • Alyssa says

        March 30, 2016 at 9:41 pm

        Thanks Alynne!

        Reply
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