Toasted Ravioli

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Toasted ravioli is a snack that’s hard to resist, especially when it’s crispy, golden, and packed with flavor.

This simple recipe is perfect for anyone looking for a quick bite or a savory appetizer to enjoy.

Skip the deep fryer—this oven-baked version gives you all the crunch with a fraction of the effort.

Choose your favorite filling, like cheese or sausage, and coat the ravioli in seasoned breadcrumbs before baking until crispy.

Pair with warm marinara sauce for dipping, and you’ve got a tasty treat that’s ready in no time!

Table of Contents

Toasted Ravioli Recipe

Set your oven to 425°F (220°C) and let it heat up while you prepare the ravioli.
Fill a large pot with water, about two-thirds full. Bring it to a boil on medium-high heat. Once boiling, add the ravioli. Cook for 2-3 minutes, then remove the ravioli carefully and set them on a plate. Make sure they don’t touch each other. Let them sit for a few minutes to drain any excess water.
In a bowl, beat the eggs and milk together until well combined. In another bowl, mix the breadcrumbs, Parmesan, garlic powder, and salt.
Take one ravioli at a time, dip it into the egg mixture, letting any extra egg drip off. Then, coat it generously with the breadcrumb mixture, pressing gently to make sure it sticks. Repeat for all the ravioli.
Put a wire rack on a baking sheet and lightly spray it with cooking spray. Arrange the coated ravioli on the rack, making sure to leave space between them to ensure even cooking.
Spray the tops of the ravioli with a little more cooking spray. Bake for 10-12 minutes, or until the tops are golden brown and crispy. Check halfway through. If they’re browning too fast, cover them with foil to prevent burning.
Once done, remove from the oven. Optionally, sprinkle a little extra Parmesan on top and serve immediately with warm marinara sauce for dipping.

Boil ravioli just until al dente: Don’t overcook the ravioli before coating and baking. Boiling them for just 2-3 minutes helps them keep their shape and prevents sogginess when baked.
Coat them twice: For an extra crispy coating, dip each ravioli in the egg and breadcrumb mixture twice. This gives a thicker, crunchier layer.
Use a cooling rack: Instead of placing your ravioli directly on a baking sheet, use a cooling rack set on top of the baking sheet. This allows air to circulate around the ravioli, helping them crisp up evenly on all sides.
Add a drizzle of olive oil: For added flavor and crunch, lightly drizzle olive oil on top of the ravioli before baking. This enhances the crispiness and gives them a rich, golden finish.
Add cheese to the breadcrumbs: Mix a little bit of extra Parmesan or mozzarella into your breadcrumbs. This adds more flavor and helps create an even crispier crust.
Experiment with flavored breadcrumbs: If you want to add a unique twist, try using flavored breadcrumbs like Italian herb or panko for a different texture.

Want to switch things up and make your toasted ravioli more exciting? Here are a few fresh ideas:

Stuff with different cheeses: Try a combination of ricotta, mozzarella, and Parmesan for a richer filling. You can even add a bit of cream cheese for a smoother texture.
Use homemade breadcrumbs: If you want extra crunch and flavor, make your own breadcrumbs by toasting slices of bread and grinding them up. Add a bit of garlic powder or lemon zest to kick things up.
Vegetarian options: Instead of meat or cheese, fill your ravioli with a combination of roasted vegetables, like zucchini, mushrooms, and bell peppers, for a fresh, healthy option.
Stuff with herbs and spices: Add finely chopped fresh herbs, like basil, thyme, or rosemary, to your ravioli filling for an aromatic touch.

Here are some new ideas for what to serve with your toasted ravioli:

Want to store your toasted ravioli for later? Here’s how to keep them fresh and crispy:

Refrigerate immediately: Let the ravioli cool completely before storing them in an airtight container in the fridge. They’ll stay good for 2-3 days.
Freezing tips: After baking, let the ravioli cool, then arrange them in a single layer on a baking sheet. Freeze for 1-2 hours before transferring to a freezer bag. This prevents them from sticking together. Frozen ravioli will stay fresh for up to 2 months.
Reheat for the perfect crunch: To reheat, use the air fryer or oven (375°F for about 5-7 minutes) to keep them crispy. Avoid microwaving, as it can make them soggy.