toasted raviolis

This tasty spin on your childhood favorite is a crowd-pleasing party appetizer. Who doesn’t love some ravioli? Crispy ravioli is a staple on many restaurant menus however it is typically deep fried. By baking these ravioli, you’re saving yourself some ‘bad fats’… which in my book, means you can eat more.

toasted ravioli

forget boiling or frying those ravioli- bake them!


  • 1/2 small bag frozen ravioli, cooked until not quite done
  • 2 c. bread crumbs, seasoned with Italian spices
  • 1/4 c. grated parmesan cheese
  • 3 eggs
  • 1/4 c. low fat milk
  • cooking spray
  • marinara sauce, for dipping

Preheat oven to 425. Cook ravioli until almost done (about 4 minutes). Drain ravioli. In a bowl, whisk eggs with milk. In a separate bowl, mix breadcrumbs with seasonings and grated cheese.

baking ravioli

coat cooked ravioli in egg then breadcrumb mixture

A few at a time, dunk ravioli into egg mixture and then coat in breadcrumb mixture. Place on a wire rack on a baking tray.

When all raviolis are coated, spritz lightly with cooking oil and bake for about 20 minutes (or until crispy). Serve with warm marinara dipping sauce.

toasted ravioli

a snacking twist on your childhood favorite

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