| | | |

Crispy Baked Ravioli

Crispy Baked Ravioli

I was recently sent a few packages of Three Bridges pasta products. I love their pasta and was happy to try new flavors. I decided to surprise my kids with these crispy baked ravioli for an after school snack. They took about 5 minutes to prep and 15 minutes to bake. They turned out amazing! These baked ravioli are so much better than fried ravioli because you can actually taste the ravioli flavors and the breading instead of tasting mostly the grease from being fried. They are also obviously so much healthier, too. My kids both loved these baked ravioli dipped in marinara sauce and gobbled up every last one from the plate.

Crispy Baked Ravioli

How to Make Crispy Baked Ravioli

Preheat the oven to 375 degrees and use the convection setting if you have it. Coat a baking sheet with olive oil cooking spray.

Melt the butter. Pour the Italian seasoned panko crumbs into a bowl. Season the crumbs with the parmesan cheese and a bit of sea salt and freshly cracked pepper, to taste; mix until well combined.

Dip each ravioli into the butter then into the panko crumbs; coat completely. Place the ravioli onto the baking sheet about an inch apart.

Crispy Baked Ravioli

Place into the oven and bake for 10 minutes. Carefully flip each ravioli over and rotate the baking sheet. Continue to bake for another 5-7 minutes or until the ravioli are golden brown. Remove from the oven and place onto a serving plate. Serve with a marinara sauce for dipping. Enjoy!

Side Note: If you don’t use a convection oven, you may need to cook the ravioli a little longer. 

Crispy Baked Ravioli

 

Crispy Baked Ravioli

 

Yield: 2-4  

Total Time: 20 minutes +/-

Ingredients:

Olive oil cooking spray
1 package of Three Bridges Chicken and Mozzarella Ravioli
2 tbsp melted butter
1/2 cup Italian panko crumbs
1 tbsp grated parmesan
Sea salt and freshly cracked black pepper, to taste
Marinara sauce

Directions:

Preheat the oven to 375 degrees and use the convection setting if you have it. Coat a baking sheet with olive oil cooking spray.

Melt the butter. Pour the Italian seasoned panko crumbs into a bowl. Season the crumbs with the parmesan cheese and a bit of sea salt and freshly cracked pepper, to taste; mix until well combined.

Dip each ravioli into the butter then into the panko crumbs; coat completely. Place the ravioli onto the baking sheet about an inch apart.

Place into the oven and bake for 10 minutes. Carefully flip each ravioli over and rotate the baking sheet. Continue to bake for another 5-7 minutes or until the ravioli are golden brown. Remove from the oven and place onto a serving plate. Serve with a marinara sauce for dipping. Enjoy!

Recipe and photos by For the Love of Cooking.net

Leave a Reply

Your email address will not be published. Required fields are marked *

8 Comments

  1. Fabulous suggestion Pam and they look terribly (in a good way) crispy and delicious!!
    Cheers,
    Lia

  2. i’ve never tried this, but it seems like such a delicious and easy quick-fix! kudos. 🙂

  3. I would never have thought of breading ravioli. I’m sure the kids just loved this after school snack!

  4. A delicious looking recipe for a healthy version of a popular Italian American treat. It is no wonder the children liked them.

  5. I always go crazy for baked/fried ravioli when it’s on a menu at restaurants or served at parties…I could eat that whole tray!

  6. Hi!

    Just wanted to say this looks so yummy and can’t wait to give this a try!