Toasted Cheese Ravioli with Pizza Sauce – with video!
Posted: 01/27/2017
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!
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.
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.
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!
Happy snacking!
More game day eats:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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.
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.
Marianna says
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…
Rachel Gurk says
Did you cook the ravioli in water first?
Linda M Rahtes says
Fabulous easy to make and very tasty
Rachel Gurk says
So glad you liked them! Thanks for taking the time to leave a review!
Sonja L says
Could I prep these and put in fridge until ready to bake?
Rachel Gurk says
I haven’t tried that. I’m a little worried the bread crumbs would get soggy. How long were you thinking of refrigerating them?
Sonja L says
Maybe an hour or so.
Rachel Gurk says
That should be fine. :)
Ashley Langston says
I think someone took your recipe and images [link removed].
Rachel Gurk says
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.
Julie says
Could I boil and crumb them then freeze them to bake on the day?
Rachel Gurk says
I haven’t tried it…not sure it would work but let me know if you try it! They might get tough…
Kelli Cornelison says
If you don’t use FROZEN ravioli, do you cook the refrigerated ones per the package (which is cooked longer than your recipe)?
Rachel Gurk says
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!
Adrienne says
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!
Rachel Gurk says
1. I haven’t tried it, but I love that idea!
2. That would be so fun!
3. So smart! Enjoy!
Jenna says
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?
Rachel Gurk says
These are best made fresh, sorry! You could try these, these, or these.
Bianca says
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?
Rachel Gurk says
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. :)
Rebecca H says
Can these be made a day ahead and reheated?
Rachel Gurk says
I tried this and they aren’t as good the next day, they’re definitely better fresh.
Yaron says
what a great idea for a snack, i’ll definitely make it
thanks!
Rachel Gurk says
I hope you love them!
Licia says
Were doing for the Super Bowl, nice to have a baked snack in the mix! Thanks for all your great ideas
Rachel Gurk says
Hope you loved these!
Denise says
a favorite!