Baked Ravioli Bites Recipe - Allrecipes.com
Baked Ravioli Bites Recipe
  • READY IN 23 mins

Baked Ravioli Bites

Recipe by  

"Decorated with artful toppings, these ravioli bites are irresistible additions to a night of entertaining."

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Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    3 mins
  • READY IN

    23 mins

Directions

  1. Preheat broiler. Grease baking sheet.
  2. Dip prepared ravioli into beaten eggs, coating both sides, then into bread crumbs, coating both sides. Place on prepared baking sheet. Lightly spray top of breaded ravioli with cooking spray.
  3. Broil for 1 to 2 minutes or until edges begin to brown. Turn and spray with additional cooking spray; broil for 1 minute or until edges begin to brown.
  4. Top each ravioli with 1 teaspoon pesto and choice of assorted toppings.
Kitchen-Friendly View

Footnotes

  • * Cherry tomatoes, cut in half and tossed with olive oil and chopped fresh basil; black and green olives, pitted and sliced; small fresh mozzarella balls, cut in half; finely diced red and yellow bell peppers; sliced marinated artichoke hearts
  • Tip: Visit the olive bar in your favorite gourmet market to find a variety of flavorful toppings.
  • NOTE: Try substituting BUITONI Refrigerated Whole Wheat Four Cheese Ravioli and BUITONI Refrigerated Pesto with Sun Dried Tomatoes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2010

These are good. I didn't use BUITONI products because I already had some frozen cheese ravioli and pesto. These are tasty and pretty fun to make (I pretended mine were hats and called them the Church Ladies), but I didn't like how the oil from the pesto seeped into the ravioli as they sat. You wouldn't want these to sit around too long at a party or they start looking tired. Still, fun idea. Thanks for the recipe!

 
Most Helpful Critical Review
Dec 17, 2010

Went over welll at book club just breaded, baked with a side of marinara, but they were a little tough and not too much flavor. Need to be served/eaten right away or they get tough.

 

6 Ratings

Aug 18, 2010

thank you for sharing, I usually fried them, but wanted to try this way and was not disappointed, I used mushroom ravioli, amazing thanks for sharing

 
Nov 04, 2009

great dipped in marinara sauce I made some dipped in pesto and then breaded...perfect!

 
Dec 20, 2008

good, easier way to make toasted ravioli in bulk and probably a little healthier too since you don't fry them. Even my little girl thought they were yummy, she snuck some from the pan!

 
Apr 29, 2010

H ate some but wasn't impressed. I thought they made an attractive presentation, and will use again when son comes home from college.

 

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Nutrition

  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 471 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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