Crispy Toasted Ravioli Recipe (Print Version)
# Ingredients:
→ Base & Coating
01 -
1 pound fresh cheese ravioli (not frozen)
02 -
2 large eggs
03 -
2 tablespoons water
04 -
1 cup plain panko breadcrumbs
05 -
1/4 cup grated parmesan cheese (powder form preferred)
06 -
2 teaspoons Italian seasoning
07 -
1 teaspoon garlic powder
08 -
1 teaspoon kosher salt
→ For Serving
09 -
Cooking spray
10 -
Your favorite marinara sauce for dipping
# Instructions:
01 -
Position your oven rack to lower middle and preheat to 425°F. Set up a wire rack on a rimmed baking sheet and give it a good spray with cooking oil.
02 -
In a shallow dish (a glass pie pan works great), whisk together the eggs and water until well combined.
03 -
In another shallow dish, mix your panko breadcrumbs, parmesan, Italian seasoning, garlic powder, and kosher salt until everything is well incorporated.
04 -
Working one at a time, dip each ravioli in the egg mixture, letting excess drip off. Then generously coat with the panko mixture, pressing gently to help it stick. Place the coated ravioli on your prepared wire rack, leaving about an inch of space between each one. Once all are coated, give the tops a light spray with cooking oil.
05 -
Bake for 15-20 minutes until golden brown and crispy. Check at the 10-minute mark - if they're browning too quickly, loosely cover with foil and continue baking until done.
06 -
Serve these crispy delights immediately with warm marinara sauce. Feel free to sprinkle extra parmesan on top if you're feeling fancy!
# Notes:
01 -
To keep your breadcrumb mixture from getting soggy, work with the ravioli in one spot of the crumb mixture and sprinkle additional crumbs on top rather than dipping
02 -
Actual baking time may vary depending on your brand of ravioli