READY IN 30 mins

Breaded Toasted Ravioli

Read Reviews (54)

"Yummy, raviolis breaded and baked till golden served with marinara. Best part is they are so crunchy but baked not fried!" — chefspecialty

Directions

Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Footnotes

Cook's Note
This recipe is delicious with any variety of ravioli.

Reviews More Reviews

Most Helpful Positive Review

Jun 01, 2009

This was good but it has a lot potential to be made great. I added a little garlic powder to the bread crumb mix and since plain bread crumbs were not specified I used Italian and added the spices listed. I also spray with pam olive oil spray. The egg wash didn't look to be nearly enough but it was perfect. My recommendation is to use fresh not frozen ravioli and maybe brush EVOO on or add a bit to the egg wash so its not so dry. Lastly I highly recommend turning your ravioli on the rack half way through. The underside was still a bit soft and undone with the top was perfectly browned.

—Muffin Mom N Garlic Girl

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Most Helpful Critical Review

Jul 30, 2011

Even with marinara sauce, this was quite dry.....

—AFWife23

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73 Ratings

Jun 15, 2009

I made these as an app to go with spaghetti night. I coated them with pankp bread crumbs. I think all the reviews said they tended to taste rather bland so, I raided my new erb garden and added everything not nailed down. basil, oregano, thyme, sage, rosemary, cilantro, onion and garlic powder and a healthy amount of Parmasaen cheese, We liked them. Next time I will adjust the heat because at the 15 minute mark they were pretty crispy. I made a second batch and shortened the cooking time and they were much better. Mine were not frozen maybe that makes a difference. We will definitely have these again. I would like to get a more Italian taste to them next time. We didn't worry about sauce, we just used the pasta sauce.

—Kitten

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Jun 03, 2009

Really good. I dipped in flour first, washed with a whole egg (didn't want to waste the yolk), then dunked in the crumbs (I used Italian seasoning and garlic salt in place of the basil and whatever else it called for), then sprayed with the cooking spray. This made for a nice, crispy coating and I still felt better eating them since they weren't fried (hey, you gotta save the calories where you can)! I think turning the ravioli would be much more trouble than it's worth and I would not recommend doing so. For dipping, I made an alfredo sauce and a pizza sauce and sprinkled everything with fresh parsley and parmesan. Fantastic! Thank you for submitting this recipe chefspecialty.

—amydoll

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Feb 11, 2011

Ugh! I just typed this once with enthusiasm then hit cancel instead of rate... I hope to express myself as well the second time. Thank you chefspecialty for the awesome recipe! The only changes I made were panko (didn't have bread crumbs) and baked mine on a foil-lined cookie sheet because I did not have a rack to put over. Mine were nicely browned and crunchy. I set the timer for 15 mins to check and just kept resetting and checking every 3 to 5 mins. until the right golden brown. I made homemade spaghetti sauce as a dip and truly enjoyed this pre SuperBowl. Next time, I plan to add garlic powder to the breading but I will not make any other changes. Now to hit rate instead of cancel.... :)

—Liz

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Jun 01, 2009

I made the recipe exactly as written only used panko bread crumbs instead of regular bread crumbs. If I made this again I would add A LOT more spice to the breading mixture. Fresh garlic, salt and pepper. I thought it was a little on the bland side even with the parm- and I added extra. I put foil on my baking sheet for easy clean up. Thanks for sharing. My daughter enjoyed this a lot.

—SWEETJAM

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Nov 13, 2009

These were good, not great. Easy and simple. The only thing that I did different was to spray the raviolis with olive oil cooking spray. I felt that without that step they could tend to be overly dry. Also watch them as they bake; they could overcook.

—pprinss

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Oct 26, 2009

A really great idea! They were like crispy pasta bites that were amazing dipped in a bolognese sauce. I recommend having some sort of dip sauce with this (bolognese/alfredo)and using quality ravioli. I added parm, Italian seasoning to my breadcrumbs and they came out great - not a single left over.

—Raquel

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Nutrition

Calories
432 kcal
22%

Carbohydrates
60.7 g
20%

Cholesterol
57 mg
19%

Fat
12 g
19%

Fiber
5.2 g
21%

Protein
20.4 g
41%

Sodium
435 mg
17%

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

Nutritional Information

Breaded Toasted Ravioli

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 432
Calories from Fat: 108

% Daily Value *
Total Fat 12g 19 %
** Saturated Fat 5.7g 28 %
Cholesterol 57mg 19 %
Sodium 435mg 17 %
** Potassium 179mg 5 %
Total Carbohydrates 60.7g 20 %
Dietary Fiber 5.2g 21 %
Protein 20.4g 41 %
** Sugars 4.4g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 33 %
Iron 40 %
** Thiamin 17 %
** Niacin 37 %
** Vitamin B6 4 %
** Magnesium 8 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.