Crispy Toasted Ravioli (Print Version)
# Ingredients:
→ Coating & Base
01 -
1 teaspoon kosher salt
02 -
1 teaspoon garlic powder
03 -
1/4 cup powdered parmesan cheese (grated)
04 -
2 teaspoons Italian herbs
05 -
1 cup panko breadcrumbs (plain)
06 -
2 tablespoons water
07 -
2 big eggs
08 -
1 pound of cheese ravioli (fresh, not frozen)
→ Serving Suggestions
09 -
Favorite marinara sauce for dipping
10 -
Non-stick cooking spray
# Instructions:
01 -
Adjust your oven rack to the lower-middle slot and heat it to 425°F. Grab a rimmed baking pan, pop a wire rack on it, and lightly coat it with oil spray.
02 -
In a shallow dish (a pie dish works well), stir together the two eggs and water until smooth and blended.
03 -
In another shallow bowl, toss together the breadcrumbs, parmesan, Italian seasoning, garlic powder, and salt until well mixed.
04 -
One by one, dunk the ravioli into the egg wash, letting any extra liquid drip off. Roll them generously in the breadcrumb mix, pushing lightly to make sure the coating sticks. Place each ravioli on your prepared rack with some space between them. After coating all of them, spray the tops lightly with oil spray.
05 -
Bake for 15 to 20 minutes, or until they’re crisp and golden. Peek in around the 10-minute mark; if they're browning too fast, cover them loosely with foil and continue cooking.
06 -
Dig into these crunchy bites while they’re hot, pairing them with warm marinara for dipping. Add a sprinkle of parmesan if you’re feeling extra!
# Notes:
01 -
To avoid your breadcrumb coating getting damp, bread each ravioli in one section of the crumbs and sprinkle more on top instead of dunking completely.
02 -
Your baking time might change based on the brand of ravioli you use.