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!
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.
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 (NOT!).
These baked cheese ravioli 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.
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!)
- Boil ravioli and drain.
- Bread in egg whites and breading mixture.
- Bake until crispy.
- Enjoy with pizza sauce!
More Game Day Eats
- Pizza Sliders
- Mexican Spinach Dip
- Pepperoni Pizza Dip
- Vegetarian Nachos
- Check out my list of 37 Super Bowl recipes for the best game day ideas!
- 1 pkg. (25 oz.) frozen cheese ravioli
- 2 large eggs
- ¾ cup panko bread crumbs (plain, not seasoned)
- ½ cup grated Parmesan cheese
- ¼ cup regular bread crumbs (see note)
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon garlic powder
- Pizza sauce for dipping
- 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 to 20 minutes or until golden brown.
- Serve with pizza sauce for dipping.
- If you want, you may use all panko bread crumbs and skip the regular bread crumbs. I like the coverage that the mix of the two types of crumbs provides: the fine-grained bread crumbs coat the ravioli well and the coarser panko gives them a nice crunchy exterior.
- If you’re feeling a bit adventuresome, try different kinds of frozen ravioli: mushroom, spinach, sausage, butternut squash.
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.
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.