Melty on the inside and crispy on the outside, this Toasted Ravioli recipe is a perfect appetizer the whole family will love.
Appetizers are so yummy, don’t you agree??? On the farm girl scale of yumminess I’d definitely give these toasted ravioli a 10! The origin of these tasty bites comes out of St. Louis but I was completely oblivious to this until recently. I guess when you’re in Illinois, local is all relative.
Oh, and before we go any further, you can rest assured that these crispy baked ravioli are just a tiny bit healthier because they’re toasted in the oven instead of fried.
Are you ready to meet your new favorite appetizers? Here’s what’s in the grocery store lineup, because you’ll want to make these for game day!
To make these toasted ravioli, you will need the following ingredients:
- stuffed cheese ravioli
- Italian breadcrumbs
- Italian seasoning blend - Italian seasoning is a blend made of basil, oregano, rosemary, thyme and marjoram.
- garlic salt
- Parmesan cheese
- Your favorite marinara sauce
To make these toasted ravioli, you will need the following supplies:
- measuring cups and spoons of various sizes
- 2 medium mixing bowls
- 2 forks
- non-stick cooking spray
- baking sheets
- wire rack
- parchment paper or aluminum foil
How to make toasted ravioli
Step 1. Prep your baking pan and oven. You'll need a wire baking rack sitting on top of a rimmed baking sheet. This assures both sides of the ravioli get toasted.
Step 2. Make an egg wash to dip the ravioli. In a separate bowl, make the breadcrumb mixture.
Step 3. Dip the ravioli into the egg mixture, and then into the breadcrumbs. Make sure each piece is coated well and add to the wire rack in a single layer.
Step 4. Spray the tops with baking spray to help brown them. Bake for 8 minutes, then sprinkle with some grated Parmesan cheese. Bake a few minutes more until they're a light golden brown.
Serve with your favorite dipping sauce.
How to store leftovers
Store leftovers in a sealed food safe container in the fridge for up to 3 days.
Can I freeze these toasted ravioli?
No, these are best eaten right away after baking. Sometimes the truth hurts.
If they’re frozen, the crumbs start to come off and the crumbs can become soggy. It’s for sure not that same thing, so don’t waste your time.
What to serve with this easy toasted ravioli recipe?
My favorite dip to serve these alongside warm marinara sauce.
Can I use Panko instead of Italian breadcrumbs?
Yes but keep in mind that breadcrumbs are usually processed into a finer crumb than Panko breadcrumbs so they tend to stick more evenly to the ravioli.
Okay, so make a batch of these for game day, the super bowl, holiday parties, for crazy wild nights like Thursday.
Just make ‘em!
More delicious appetizer recipes
When you make this delicious appetizer, leave me a recipe review or comment below. I’d love to hear from you!
- 1 pound fresh cheese stuffed ravioli*
- 2 large eggs
- 1 cup Italian breadcrumbs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic salt
- ¼ cup fresh grated Parmesan cheese
- 1 cup marinara sauce
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or aluminum foil. Place a wire baking rack on prepared baking sheet and spray wire rack well with non-stick cooking spray.
- In a medium bowl, whisk together both eggs. Set aside.
- In a separate shallow bowl, stir together Italian breadcrumbs, Italian seasoning and garlic salt.
- One piece at a time, dip ravioli into the egg wash mixture then roll in bread crumb mixture to fully coat each ravioli. Place ravioli on wire rack and repeat steps with the rest of ravioli.
- Once all ravioli are coated and set on wire rack in a single layer, lightly spray tops of the ravioli with non-stick cooking spray before baking.
- Place in oven and cook ravioli for 8 minutes, remove from oven and sprinkle Parmesan cheese over raviolis. Return to oven and continue baking for 2 to 4 minutes until lightly toasted and golden brown.
Serve hot with heated marinara sauce for dipping.