These toasted ravioli are always a favorite. Cheese ravioli is breaded in a flavorful, cheesy coating and baked until golden brown. Serve them with your favorite tomato sauce for dipping.
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Fried foods seem too heavy for an appetizer. Yet, I adore the crunchy, cheesy fried ravioli you get at your favorite restaurant or sports bar.
It’s ridiculously easy to recreate that flavor at home in a healthier way by baking the ravioli. The outside gets crisp and crunchy and the inside is so smooth and tender. Perfection – plus the ravioli are light enough to serve as an appetizer or first course without weighing you down.
I like to serve the toasted ravioli as an appetizer with an Italian Aperol Spritz or a Fruity Red Wine Sangria.
WHAT DO I NEED TO MAKE THIS RECIPE?
- Using refrigerated ravioli makes this recipe very easy. I like using cheese ravioli.
- All-purpose flour, buttermilk, an egg, Italian-style breadcrumbs, Parmesan cheese, garlic powder, and onion powder will be used to make the breading.
- Your favorite marinara sauce or pizza sauce for dipping
- Extra Parmesan cheese as a garnish.
HOW EASY IS THIS RECIPE?
Using refrigerated ravioli makes this recipe incredibly easy.
First, you are going to shake the ravioli in a bag with flour.
Next, you’re going to dip the floured ravioli in an egg and buttermilk mixture and coat each ravioli in an herbed, cheesy breadcrumb mixture.
Finally, you’ll bake the breaded ravioli until golden brown.
How easy is that?
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TOASTED RAVIOLI
- Total Time: 40 minutes
- Yield: Serves 4
Description
These toasted ravioli are an easy, cheesy appetizer that’s healthier because they’re baked, not fried.
Ingredients
½ cup all-purpose flour
2 (9-ounce) packages refrigerated cheese ravioli
½ cup buttermilk
1 large egg
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Cooking spray
¼ cup grated Parmesan cheese
Hot marinara sauce for dipping
Instructions
Preheat the oven to 400 degrees. Place a wire rack over a baking sheet that you have lined with foil.
Dump the flour into a large zip-top bag.
Add the uncooked, refrigerated ravioli and shake to coat with the flour. You may have to work in batches.
In a flat, shallow container, beat the egg and buttermilk together.
In another flat, shallow container, stir together the bread crumbs, Parmesan cheese, garlic and onion powders, and Italian seasoning.
Dip each floured ravioli into the egg mixture and then into the bread crumbs. Pat the crumbs onto the ravioli to help them stick.
Place the breaded ravioli on the wire rack. Repeat with the remaining ravioli.
Spray the ravioli with cooking spray, turn and spray the other side.
Bake in the preheated oven until golden brown and beginning to get crispy on the edges – about 15-20 minutes.
Remove from the oven and sprinkle the hot ravioli with ¼ cup grated Parmesan cheese.
Serve warm with pizza or marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Starters - Appetizers
- Method: Bake
- Cuisine: American
Keywords: toasted ravioli, cheese ravioli, breaded ravioli, appetizers, appetizer recipes, finger foods, kid friendly
