Fried Ravioli are pretty tasty. If you’ve never had them, you should order them the next time you see them on the menu. Or, you can make these Crispy Baked Ravioli at home, and save yourself some money and calories! What I like best about these baked ravioli is that you can bread them ahead of time, and just bake them at the last minute when you’re ready to serve them! They are perfect finger food.
In a shallow bowl, combine bread crumbs, garlic powder, parsley, salt, and pepper.
In another shallow bowl, beat the eggs. Set both aside.
Cook the ravioli in boiling water for about 3 or 4 minutes. Drain and rinse with cool water.
Dip the ravioli in the beaten eggs, then coat with breadcrumb mixture, shaking off the excess at both steps.
Place in a single layer on an ungreased baking sheet. Repeat for all the ravioli. If you’re making these ahead of time, after all the ravioli are dipped, place the uncovered baking sheet in the refrigerator for up to 4 hours. You can cover it if you like, but you don’t need to.
Bake the ravioli until puffy and light golden brown. Serve immediately with your favorite marinara sauce on the side!
Crispy Baked Ravioli
Ingredients
- 1 cup panko breadcrumbs
- 1 cup dried breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 eggs
- 24 frozen ravioli
- marinara sauce for dipping optional
Instructions
- In a shallow bowl, combine bread crumbs, garlic powder, parsley, salt, and pepper. In another shallow bowl, beat the eggs. Set both aside.
- Cook the ravioli in boiling water for about 3 or 4 minutes. Drain and rinse with cool water.
- Dip the ravioli in the beaten eggs, then coat with breadcrumb mixture, shaking off excess at both steps. Place in a single layer on an ungreased baking sheet. Repeat for all ravioli. If making ahead, after all ravioli are dipped place uncovered baking sheet in the refrigerator for up to 4 hours.
- When ready to bake, preheat oven to 425 degrees F. Bake ravioli about 15 minutes, or until puffy and light golden brown. Serve immediately.
Adapted from Baked by Rachel