Crispy Baked Ravioli

Crispy Baked Ravioli Recipe - bakedbyrachel.com

Like so many recipes, this idea has been around the block and back. I’m not really sure why it took me so long to make them. Weeks ago I finally bought a bag of ravioli with the intention of making these. I wanted to have these ready to share prior to New Year’s as a tasty appetizer or snack and clearly that didn’t happen. Can we pretend it’s New Year? I’m only half a month late. Then again… there is a big game less than a month away and these could totally be enjoyed then too!

Crispy Baked Ravioli Recipe - bakedbyrachel.com

These are seriously so simple to whip up. Boil, dip, coat and bake. Simple! While making them my oldest said she wasn’t going to have any, so I took it as a perfect opportunity to toss in some red pepper flakes to give them a nice kick. The cheese will help offset the heat slightly, but if you aren’t a fan of spicy food then omit the red pepper flakes completely. Trust me when I say they’re not that spicy… it is only 1/4 teaspoon for the entire recipe after all.

I strangely love these even when they’ve cooled off to room temperature. Kind of like how I completely enjoy eating refrigerator cold wontons… which the Mr finds especially odd. I promise they’re good hot or cool. I figure if you enjoy cold pizza, you’ll enjoy a lot of other food cool too.

Crispy Baked Ravioli

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Keyword: Pasta
Servings: 24 pieces

Ingredients

  • 1 1/2 C plain Panko breadcrumbs
  • 3/4 C plain breadcrumbs
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp parsley flakes
  • 1/4 tsp red pepper flakes optional
  • 3 large eggs beaten
  • 24 cheese ravioli frozen

Instructions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • In a medium bowl, mix together dry ingredients. In a small bowl, beat the eggs.
  • In a medium saucepan, bring water to a boil. Add ravioli, returning to a boil. Cook for 4 minutes. Drain.
  • Add 3 or 4 ravioli to eggs, flip to coat. Transfer to dry mixture, toss to coat well. Place on prepared baking sheet. Repeat with remaining ravioli. Spray lightly with olive oil or baking spray.
  • Bake for 15 minutes. Enjoy immediately with marinara sauce, or plain.

Notes

An original recipe from Baked by Rachel

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