This easy recipe for crispy and baked toasted ravioli will be a new appetizer favorite! Now with additional air fryer instructions, ravioli is coated in egg and an Italian-spiced breadcrumb mixture and baked for a crisp, crunchy dish without frying! 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 (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 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 seasoned breadcrumb mixture, then baked intentionally 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).
Update - Air fryers hit the scene in the eight years since this post was first published. New air fryer toasted ravioli instructions included in the recipe card below, as well.
Recipe Ingredients
- Ravioli: Refrigerated ravioli (not frozen) work best for baked toasted ravioli as they'll cook more quickly and evenly. Traditional toasted ravioli are made with beef ravioli, but choose your favorite flavor.
- Egg and Milk: Ravioli get dunked in this mixture first so the breadcrumbs can adhere. A little bit of milk thins out the beaten egg so it's easier to work with.
- Breadcrumbs: Choosing Italian-seasoned breadcrumbs makes quicker work of the recipe prep. Doctor it up as you like by adding more garlic powder, crushed red pepper, etc. A finer breadcrumb more evenly coats each ravioli as compared to panko.
- Parmesan: This is sprinkled on the ravioli after they've been baked or air fried for the boldest possible flavor. For the best experience use higher-quality Parmesan (basically, not the shelf-stable stuff) and grate it finely so it melts into the toasted ravioli quickly.
- Marinara: A perfect sauce accompaniment for dunking! Use your favorite store-bought or homemade variety, and I recommend warming it up.
Step-by-Step Instructions
As with all breaded recipes, first prepare your baking sheet (or air fryer tray) and metal cooling rack so you'll have a place on which to set the coated ravioli when they're ready. Give the rack a quick shot of cooking spray to prevent sticking.
- First Dip - Beat the egg and milk together in a shallow bowl and, working in batches, dip in each ravioli until fully moistened.
- Second Dip - Press the ravioli into the bowl of breadcrumbs until thoroughly coated.
- Olive Oil Spray - Place the breaded ravioli on a metal cooling rack set over a rimmed baking sheet (oven) or on your air fryer tray. Spritz olive oil over the tops of the breaded ravioli as evenly as you can.
- Bake or Air Fry - For either method, cook at the indicated temperature and time in the recipe card below, removing the tray, flipping the ravioli, and spraying again with olive oil and the midway point. These air fried or baked toasted ravioli are ready when they've crisped up and are golden-brown to your liking.
Recipe Tips and Tricks
- Spraying olive oil. Try and find a sprayer that shoots a fairly uniform stream of oil for the most even coverage. I've had more luck with a sprayer I poured olive oil into versus a store-bought kind.
- Ravioli size. The ravioli used in these pictures is the "mini" cheese variety - and I don't recommend it! While it's fine to use and certainly tasty, the smaller size meant more ravioli in the package and more work to dip and bread each one.
- Less mess dipping. If possible use the "two hands" approach to breading the ravioli. Use one hand to move the ravioli around in the egg wash, drop the ravioli into the breadcrumb bowl, then use your other hand when coating the ravioli. Keeping one "wet" hand and one "dry' hand will produce less mess.
Frequently Asked Questions
While it's possible to make tasty baked toasted ravioli without one, lifting the ravioli up off the sheet pan while cooking allows air to circulate all around them, leading to a crispier end result. Even with a halfway point flip, the underside can become softer if left to lay along the hot pan.
Frozen ravioli can work, but they must be thawed in the refrigerator before cooking in this manner.
No, the ravioli package size has wiggle room. I can often find this size, but know that different manufacturers produce a variety of sizes. Anything in the 20-24 ounce range should be just fine.
Place toasted ravioli back on a pan or the air fryer rack in a pretty low oven or air fryer (325°F or so) and "re-toast" again for several minutes or until warmed throughout. They'll heat quicker in the microwave, but will lose much of their crispness.
More "Baked" Pasta Recipes
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!
Baked Toasted Ravioli (or Air Fried)
Ingredients
- 1 20-ounce package refrigerated ravioli or frozen and thawed
- 2 large eggs
- ¼ cup milk
- 1 ¼ cup Italian seasoned breadcrumbs
- Olive oil spray or cooking spray
- ⅓ cup finely shredded Parmesan cheese or Pecorino Romano
- Warm marinara sauce or desired dipping sauce
Instructions
- If baking, heat oven to 400°F and place an oven-safe metal cooling rack set over a rimmed baking sheet. Spray the rack with cooking spray and set aside. If air frying, no need to preheat. Simply spray air fryer rack/basket with cooking spray and set aside.
- Add egg and milk to a shallow bowl and whisk until evenly combined and the mixture is light. Add breadcrumbs to a separate shallow bowl.
- Thoroughly dip each ravioli into the egg mixture, then coat with the breadcrumbs, pressing the breadcrumbs onto the ravioli to help them adhere. Place the breaded ravioli onto the prepared rack. Repeat for all ravioli.
- Once the rack is full, spray breaded ravioli with olive oil as evenly as you can. You may have to cook in batches depending upon your cooking method.
- Bake: Bake at 400°F for 15-20 minutes, stopping to flip each ravioli over at the midway point and spray the now-tops with olive oil. Cook until the toasted ravioli are golden brown and crisped.Air Fry: Set air fryer to 350°F and air fry for 5 minutes. Flip each ravioli over, spray the now-tops with olive oil, then air fryer for another 3-5 minutes, or until golden-brown and crisped.Once done, sprinkle shredded Parmesan over the hot ravioli, then let ravioli cool for a minute or two before serving with warm marinara sauce (or your desired sauce).
Video
Notes
- Ravioli package doesn't have to be exactly 20 ounces - a little more or less is fine.
Nutrition
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 DisclaimerNote: The pictures in this post were updated in June 2024 from its initial publish date in 2016. The recipe was tweaked to account for a more commonly-found package size of ravioli, along with simplifying the seasoning by using pre-seasoned breadcrumbs. Now that we have air fryers, those instructions were added, too. If you're returning to this post from a pin or bookmarked link, you may recognize the photo below.
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ronnie says
thanks for the wonderful way of making raviolis in a different way. did them and came out great.
Alyssa says
I'm so happy to hear that you enjoyed them, Ronnie!
Carolina says
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?
Alyssa says
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!
Vince says
You can purchase a wire rack at the dollar store.
Athena says
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.
Alyssa says
Great tip! Thanks, Athena. 🙂
Laurie says
Do you have to boil them first ? The package I bought says to boil ?
Alyssa says
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!
Lee says
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.
Charles says
Can you thaw out frozen ravioli and then follow your instructions?
Alyssa says
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!
Carrie says
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!!!!
Alyssa says
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!
Larissa says
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!
Alyssa says
AWESOME, Larissa! So good to know. Thanks so much for writing in! Glad you enjoyed. 🙂
Lisa says
Just make as usual? Did you boil the frozen ones first before coating them?
Alyssa says
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!
Sue says
Anyone try using little pierogi so?
Alyssa says
Hi Sue, I've never tried, but I do love pierogi. Please let me know if you give them a shot!
Diane says
Can you use frozen ravioli instead?
Alyssa says
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!
Pam says
Do you think you could prepare and freeze these ahead? If so, how long and at what temperature would they need to be cooked?
Alyssa says
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.
Stacey @ Bake.Eat.Repeat. says
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!
Alyssa says
Thanks Stacey! I love these as an appetizer!
Denise @ Sweet Peas & Saffron says
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!!
Alyssa says
Thanks Denise! I think refrigerated ravioli have earned themselves a perma-spot on my shopping list haha!
Karly Campbell says
Toasted ravioli are a favorite of mine, and these have me drooling! Can't wait to try these out!
Alyssa says
Thanks Karly!
Catherine says
Dear Alyssa, Your ravioli looks fantastic...I love the crispy coating...what a delicious and perfect meal! Pinned for later. xoxo, Catherine
Alyssa says
Thanks so much Catherine! These are a (healthier) treat for sure. 🙂
Rebecca @ Strength and Sunshine says
I have grand plans sometime this week to make homemade ravioli or dumplings of some sort...some type of stuffed pastay thing! Haha!
Alyssa says
Ooooh that sounds amazing Rebecca. I've made regular homemade pasta before but never stuffed pasta. Delicious!
Alynne says
Omg look at these beauties Alyssa. Swoon worthy for sure!
Alyssa says
Thanks Alynne!