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Home Recipes by Type Appetizers/Snacks
30 30 Minutes or Less VG Vegetarian

Toasted Cheese Ravioli with Pizza Sauce – with video!

4.50
/5
35 mins
27 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 01/27/2017Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

Baked not fried, these toasted cheese ravioli are the perfect game day snack or appetizer. You won't be able to stop snacking on them! Get the recipe on RachelCooks.com!

Baked not fried, these toasted cheese ravioli are the perfect game day snack or appetizer. You won’t be able to stop snacking on them!

Baked not fried, these toasted cheese ravioli are the perfect game day snack or appetizer. You won't be able to stop snacking on them! Get the recipe on RachelCooks.com!

Coming at you with another game day recipe! I’m obsessed with these crispy toasted ravioli. They’re easy to make and SUCH a total crowd pleaser. They’re one of those things that I have to make when I have company coming over or I will literally eat them all myself. Although, thankfully, my picky little 4-year-old loves these too. And since he eats like such a bird, I don’t usually have any issues pumping him full of carbs and cheese.

Baked not fried, these toasted cheese ravioli are the perfect game day snack or appetizer. You won't be able to stop snacking on them! Get the recipe on RachelCooks.com!

I made these when my in-laws were coming over one evening. They were our appetizer before pizza arrived. It was obviously a healthy night of eating. Everything in moderation, 80/20, etc., right?! But in all seriousness, these really are the perfect party food. Everyone loves them, they’re relatively easy to make, they’re crispy and crunchy even as they cool to room temperature, and they’re a pretty hearty appetizer (thanks to the the cheese filling!) that will keep your guests happy and full. Oh, and they include dipping sauce which automatically makes something a winner.

Baked not fried, these toasted cheese ravioli are the perfect game day snack or appetizer. You won't be able to stop snacking on them! Get the recipe on RachelCooks.com!

You make these using a standard breading process. Dip the cooked ravioli into beaten eggs and then into a mixture of bread crumbs, herbs and spices, and more cheese. You’ll love the salty flavor of the Parmesan in the breading. Place them on a parchment paper lined baking sheet (because no one likes a big clean-up after a party) and bake. Easy as that! The only thing left to do after that is watch them disappear…and that will happen quickly!

To summarize (so easy!)

  1. Boil ravioli and drain.
  2. Bread in egg whites and breading mixture.
  3. Bake until crispy.
  4. Enjoy with pizza sauce! 

 

Baked not fried, these toasted cheese ravioli are the perfect game day snack or appetizer. You won't be able to stop snacking on them! Get the recipe on RachelCooks.com!

Happy snacking!

More game day eats:

  • Pizza Sliders
  • Turkey Enchilada Slow Cooker Meatballs
  • Slow Cooker Chicken Cheese Dip with Marsala and Mushrooms
  • Mexican Spinach Dip
  • Quesadilla Nachos
  • Pepperoni Pizza Dip
  • Vegetarian Nachos
  • Healthy Queso Dip with Butternut Squash

 

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Baked not fried, these toasted cheese ravioli are the perfect game day snack or appetizer. You won't be able to stop snacking on them! Get the recipe on RachelCooks.com!
Recipe

Get the Recipe: Toasted Cheese Ravioli with Pizza Sauce

4.50 from 12 votes
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
12 servings
Print Rate Recipe
Prevent your screen from going dark
Baked not fried, these toasted cheese ravioli are the perfect game day snack or appetizer. You won’t be able to stop snacking on them!

Ingredients

  • 1 package (25 oz) frozen cheese ravioli
  • 2 large eggs
  • 3/4 cup Panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup traditional bread crumbs
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • Pizza sauce for dipping

Instructions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • Bring a large pot of water to a boil over high heat. Once boiling, add ravioli and cook for three minutes. Drain and rinse with cold water.
  • In one large shallow bowl, beat eggs. In another large shallow bowl, combine panko, Parmesan, traditional bread crumbs, Italian seasoning, and garlic powder.
  • Dip each ravioli into egg and let excess drip off before dipping it in the bread crumb mixture. Place on prepared baking sheet and repeat until all ravioli have been breaded.
  • Bake for 15-20 minutes or until golden brown.
  • Serve with pizza sauce for dipping.

Notes

If you want, you may use all panko bread crumbs and skip the traditional bread crumbs, but I like the coverage that the mix of the two types of crumbs provides. 
If you're feeling a bit adventuresome, try different kinds of frozen ravioli: mushroom, spinach, sausage, butternut squash.

Nutrition Information

Serving: 3ravioli, Calories: 72kcal, Carbohydrates: 8g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 35mg, Sodium: 176mg, Fiber: 1g, Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Verdict: I can’t resist these toasted cheese ravioli.
Husband’s take: No complaints from him, but he does have better will-power than I do. The in-laws loved these, and so do my kids.
Changes I would make: None!
Difficulty: Easy! You’ll want to give yourself a little time to get these all breaded. It’s not hard but it does take time.

 

Disclosure: I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.

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  1. Marianna says

    December 1, 2022 at 8:41 pm

    I tried these, and first of all, they were very messy to make, and I needed to add to both the egg mixture and the breading, as I ran out…they tasted ok, but a little chewy….did I do something wrong? I notice different recipes have different takes on breading from frozen, to cooking for a lot longer….not sure what to make of it – any suggestions? I did a test run so I have the right appetizer for an upcoming party…

    Reply
    • Rachel Gurk says

      December 5, 2022 at 7:06 am

      Did you cook the ravioli in water first?

      Reply
  2. Linda M Rahtes says

    June 16, 2021 at 12:47 pm

    5 stars
    Fabulous easy to make and very tasty

    Reply
    • Rachel Gurk says

      June 17, 2021 at 9:57 am

      So glad you liked them! Thanks for taking the time to leave a review!

      Reply
  3. Sonja L says

    January 30, 2020 at 8:55 pm

    Could I prep these and put in fridge until ready to bake?

    Reply
    • Rachel Gurk says

      January 30, 2020 at 8:57 pm

      I haven’t tried that. I’m a little worried the bread crumbs would get soggy. How long were you thinking of refrigerating them?

      Reply
      • Sonja L says

        January 31, 2020 at 3:36 pm

        Maybe an hour or so.

        Reply
        • Rachel Gurk says

          February 1, 2020 at 3:30 pm

          That should be fine. :)

          Reply
  4. Ashley Langston says

    July 16, 2019 at 2:14 pm

    I think someone took your recipe and images [link removed].

    Reply
    • Rachel Gurk says

      July 16, 2019 at 4:21 pm

      You are right about that! They rearranged the order of the ingredients which is a little laughable! Much of the blog post text is stolen, too. Thank you so much for letting me know about it.

      Reply
  5. Julie says

    October 27, 2018 at 7:24 pm

    Could I boil and crumb them then freeze them to bake on the day?

    Reply
    • Rachel Gurk says

      October 28, 2018 at 10:04 am

      I haven’t tried it…not sure it would work but let me know if you try it! They might get tough…

      Reply
  6. Kelli Cornelison says

    December 25, 2017 at 2:34 pm

    If you don’t use FROZEN ravioli, do you cook the refrigerated ones per the package (which is cooked longer than your recipe)?

    Reply
    • Rachel Gurk says

      December 25, 2017 at 3:19 pm

      Yes, you are correct – cook them according to package directions. Make sure to leave them al dente by cooking them on the lower end of the time range, since they’ll cook a little more in the oven. Enjoy!

      Reply
  7. Adrienne says

    December 8, 2017 at 5:06 pm

    1. How about using tortellini vs. raviolI, or half of each?
    2. Trader Joe’s has mini ravioli that would be fun…two to
    three stacked catty-cornered on a toothpick, to easily & “cleanly” pick up.
    3. I hope to try these w/a pesto as well as
    a marinara/pizza sauce…perfect colors for Christmas!
    Thanks!

    Reply
    • Rachel Gurk says

      December 9, 2017 at 7:09 am

      1. I haven’t tried it, but I love that idea!
      2. That would be so fun!
      3. So smart! Enjoy!

      Reply
  8. Jenna says

    September 27, 2017 at 4:57 pm

    I’d like to make these for a dinner party, but I’ll have to make them the night before because the party is directly after work the next day. Could these be made ahead of time then warmed in the oven when time to serve? If so,how would you suggest storing them?

    Reply
    • Rachel Gurk says

      September 27, 2017 at 8:21 pm

      These are best made fresh, sorry! You could try these, these, or these.

      Reply
  9. Bianca says

    August 26, 2017 at 10:13 pm

    Why boil first? Will boiling first and then baking for 20 mins ovecook them?
    I don’t have panko on hand, I just have Italian style breadcrumbs. Do you think that’ll be ok? 

    Reply
    • Rachel Gurk says

      August 27, 2017 at 9:54 pm

      Italian style breadcrumbs would work great! You need to boil them to properly cook the pasta, and you want them to get crispy so that’s why you pop them in the oven after you boil. :)

      Reply
  10. Rebecca H says

    March 17, 2017 at 7:16 pm

    Can these be made a day ahead and reheated?

    Reply
    • Rachel Gurk says

      March 18, 2017 at 1:54 pm

      I tried this and they aren’t as good the next day, they’re definitely better fresh.

      Reply
  11. Yaron says

    January 29, 2017 at 8:08 am

    what a great idea for a snack, i’ll definitely make it
    thanks!

    Reply
    • Rachel Gurk says

      January 29, 2017 at 7:57 pm

      I hope you love them!

      Reply
  12. Licia says

    January 28, 2017 at 7:43 am

    Were doing for the Super Bowl, nice to have a baked snack in the mix! Thanks for all your great ideas

    Reply
    • Rachel Gurk says

      February 6, 2017 at 7:16 am

      Hope you loved these!

      Reply
  13. Denise says

    January 27, 2017 at 3:50 pm

    a favorite!

    Reply

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