Crispy Baked Ravioli

Crispy Baked Ravioli Recipe -

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 -

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 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: Pasta
Servings: 24 pieces


  • 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


  • 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.


An original recipe from Baked by Rachel
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35 Responses to “Crispy Baked Ravioli”

  1. #
    Alaina @ Fabtastic Eats — January 16, 2013 at 7:42 am

    ooh I tried these a couple months back! WE looved them! Such a great snack/appetizer!

  2. #
    sally @ sallys baking addiction — January 16, 2013 at 8:18 am

    rachel, your photography is gorgeous! and these crispy raviolis are just what the doctor ordered. My boyfriend’s sister makes ravioli from scratch and I think we need to crispy bake it next time like this. :) For me though? I’ll do the store bought!

    • #
      Rachel — January 16, 2013 at 8:27 am

      Thank you for the sweet compliment. One of these days I want to try my hand at homemade pasta, including ravioli. One day… :)

  3. #
    Lauren at Keep It Sweet — January 16, 2013 at 8:20 am

    I’ve seen this before but never made them, what a great idea as a fun appetizer for a party!

  4. #
    megan @ whatmegansmaking — January 16, 2013 at 8:59 am

    I’ve never had these, or even heard of them! I must be out of the loop :) But they look really good!

  5. #
    Tracey — January 16, 2013 at 10:22 am

    Mmmm, I made a version of this dish WAY back in the early days of the blog and every time I see ravioli in the store I tell myself I should make it again. I mean, crispy outside and cheesy inside – what more could you want?!

  6. #
    claire @ the realistic nutritionist — January 16, 2013 at 10:42 am

    WAIT. baked ravioli??? SIGN ME UP!!

  7. #
    Katrina @ In Katrina's Kitchen — January 16, 2013 at 10:58 am

    Ooooh! Yes! I’m jealous!

  8. #
    Linda | The Urban Mrs — January 16, 2013 at 12:09 pm

    Oh yum! You really inspire me – I haven’t had baked ravioli for years and now I crave for it. Woot woot! Tonight’s dinner is set.

  9. #
    Erica @ In and Around Town — January 16, 2013 at 12:17 pm

    What a fun way to change up ravioli!

  10. #
    Penny — January 16, 2013 at 2:56 pm

    I have to agree with Sally ~ what beautiful photos! I hope mine look as good as yours when I make them! Thanks for the fun appetizer idea!

  11. #
    Amanda — January 16, 2013 at 3:31 pm

    I have never made them either… I just might have to follow your lead!

  12. #
    Cassie | Bake Your Day — January 16, 2013 at 4:42 pm

    These are awesome! I love crispy ravioli but never eat it because I hate frying things in my kitchen! Love it.

  13. #
    a farmer in the dell — January 16, 2013 at 4:59 pm

    I don’t know where I’ve been but I have not heard of the crispy baked ravioli. This looks easy and delicious! I love panco breadcrumbs!

  14. #
    Aggie — January 16, 2013 at 5:02 pm

    I’ve never made these! What a treat, my kids would love them. Wish I had a plate to snack on while drinking a glass of wine :)

  15. #
    Julie @ Table for Two — January 16, 2013 at 9:16 pm

    i love how easy these are to make and put together. i love crispy raviolis – definitely better than fried!!

  16. #
    Megan {Country Cleaver} — January 16, 2013 at 11:23 pm

    Where have these been all my life – These will be making an appearance at Superbowl this year for SURE.

  17. #
    Jamie @ Thrifty Veggie Mama — January 17, 2013 at 8:27 am

    Delicious! Perfect for super bowl

  18. #
    Christine (Cook the Story) — January 17, 2013 at 1:14 pm

    I have really loved some of the fried ravioli I’ve had in restaurants but never thought of trying it at home because I don’t do much frying. I’m definitely going to try this baked version. They look beyond amazing. Great idea!

  19. #
    Chineka @ Savor The Baking — January 17, 2013 at 2:02 pm

    I love homemade ravioli, but the fact that these are crispy brings a smile to my face.

  20. #
    Rachael — January 17, 2013 at 2:45 pm

    Rachel- these look great! I think my fam would love these for get together’s!!

  21. #
    Yvonne @ bitter baker — January 18, 2013 at 11:31 am

    Never heard of baked ravioli! Looks so good though!

  22. #
    kita — January 18, 2013 at 6:31 pm

    I can not even express how badly I want to try these. I have had baked ravioli on my to do list forever and haven’t gotten to it. You make it look so freakin good!

  23. #
    natalie@thesweetslife — January 20, 2013 at 8:43 pm

    toasted (fried) ravioli is huge in st louis…love the idea of trying this baked!

  24. #
    Erin @ Texanerin Baking — January 21, 2013 at 3:33 pm

    Huh?! I hadn’t heard of these until now! I can’t even imagine what they’re like. Definitely going to have to try them out!

  25. #
    Jennifer @ My Sweet Sanity — January 29, 2013 at 5:37 pm

    OMG! I love toasted ravioli (that’s what it’s called here) and you just made it healthy! I need to try this one alone because I know I will not share well.

  26. #
    Lindsay — January 30, 2013 at 5:32 pm

    I never thought to bake ravioli! These look fabulous, will definitely have to give them a try!

  27. #
    Meghan — January 30, 2013 at 9:03 pm

    These are such a fun app! Can’t wait to try them!

  28. #
    Rachel Cooks — May 29, 2013 at 9:26 pm

    Made these today, Rachel! So tasty. Added a bit of oregano to the breadcrumbs as well.

    • #
      Rachel — May 30, 2013 at 7:06 am

      Yay! Glad to hear you liked them :)

  29. #
    Jackie — April 30, 2014 at 10:11 pm

    I made these tonight using chicken/cheese ravioli from Costco and they were delicious! Probably the best toasted ravioli I’ve ever had…and I’m from St. Louis, where toasted ravioli originated. :) Thank you!

    • #
      Rachel — May 1, 2014 at 8:08 am

      So glad you enjoyed them! :)

  30. #
    Darlene — October 5, 2014 at 7:51 am

    I was wondering if you could boil ahead of time?

    • #
      Rachel — October 5, 2014 at 8:55 am

      If you’re familiar with boiling pasta ahead, feel free to try that method. I haven’t done it that way so I can’t state if it’ll work or not.

  31. #
    Darlene — October 5, 2014 at 9:36 am

    Th for the speedy reply. I think I will just wait until I am ready to make the entire recipe. Have a great day! :)

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