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Delicious Recipe

Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 25 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 6 servings 1x
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

Crispy Baked Ravioli with Marinara Dip is a crowd-pleasing appetizer featuring gooey cheese-filled ravioli coated in seasoned breadcrumbs and Parmesan, then oven-baked until golden and crunchy. It’s a mess-free, healthier alternative to fried ravioli, perfect for parties, game nights, or family snacks—served with warm marinara for dipping.

Ingredients

Units Scale

Pasta & Filling

  • 1 (20 oz) package refrigerated cheese ravioli

Breading

  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup Italian-style breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley

Cooking & Serving

  • Non-stick cooking spray
  • 1 cup marinara sauce (for dipping)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prep the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with non-stick cooking spray to prevent the ravioli from sticking.
  2. Cook the Ravioli: Bring a pot of salted water to a boil and cook the refrigerated cheese ravioli according to the package directions until just tender. Drain the ravioli well and gently pat them dry with paper towels to remove excess moisture, which helps the coating stick.
  3. Prepare the Coatings: In a shallow bowl, whisk together the eggs and milk until well combined. In a separate bowl, mix the Italian-style breadcrumbs, grated Parmesan cheese, garlic powder, and dried parsley until evenly distributed.
  4. Bread the Ravioli: Working one at a time, dip each ravioli into the egg mixture, ensuring it’s fully coated. Then dredge it in the breadcrumb mixture, pressing gently so the coating adheres to all sides.
  5. Arrange on Baking Sheet: Place each coated ravioli on the prepared baking sheet in a single layer. Once all are arranged, lightly spray the tops with non-stick cooking spray to help achieve a crisp, golden finish in the oven.
  6. Bake: Transfer the baking sheet to the preheated oven. Bake for 15–18 minutes, flipping the ravioli over halfway through the bake time to ensure both sides get evenly crispy and golden brown.
  7. Serve: Remove the baked ravioli from the oven and serve immediately while hot, alongside warm marinara sauce for dipping. Garnish with freshly chopped parsley if desired for a pop of color and freshness.

Notes

  • For best results, make sure the ravioli are dry before breading to help the coating stick.
  • You can use meat- or spinach-filled ravioli in place of cheese for variation.
  • Try mixing in a pinch of red pepper flakes to the breadcrumb mixture for extra heat.
  • Leftovers can be reheated in the oven at 350°F (175°C) for 5–7 minutes to regain crispiness.
  • Serve as a party appetizer, after-school snack, or fun family dinner side.

Nutrition

  • Serving Size: 1/6th recipe (~4-5 ravioli + sauce)
  • Calories: 270
  • Sugar: 4g
  • Sodium: 570mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 11g
  • Cholesterol: 65mg

Find it online: https://recipes.mbeams.com/delicious-recipe/