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!
Happy snacking!
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!
Toasted Cheese Ravioli with Pizza Sauce
Ingredients
- 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
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 to 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 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!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.
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…
Did you cook the ravioli in water first?
Fabulous easy to make and very tasty
So glad you liked them! Thanks for taking the time to leave a review!
Could I prep these and put in fridge until ready to bake?
I haven’t tried that. I’m a little worried the bread crumbs would get soggy. How long were you thinking of refrigerating them?
Maybe an hour or so.
That should be fine. :)