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Crispy Toasted Ravioli Recipe

This Crispy Toasted Ravioli is oven baked, not fried. Panko breadcrumbs provide extra crunch. Dip your baked ravioli in plenty of marinara sauce for a standout appetizer.

A plate of Crispy Baked Ravioli

Oven Toasted Ravioli

Sometimes you crave a crunch. Some days there are game days. And sometimes you just need to switch things up, to add a bit of different into your routine. 

All three of the above is why I had to make crispy toasted ravioli. My boys devour all the crispy food, which explains why most of our toasted ravioli vanished in a flash.

All-important game days have staked their claim on certain afternoons, and these crispy baked ravioli are an unrivaled finger food.

We love our ravioli. I frequently serve up this tried-and-true classic Cheesy Baked Ravioli Casserole. It’s genuinely a favorite for bringing to new moms, for meal on wheels, or for your own weekly meal prep.

When we’re hungry for a twist, I spice things up with this Mexican Style Cheesy Ravioli Bake. It’s the ultimate comfort food. 

A package of fresh cheese ravioli can do all that and so much more…

A plate of Crispy Baked Ravioli

Extra crunchy and flavorful

There’s no doubt our trusty pantry friend, Panko Breadcrumbs, provides extra crunch factor in these toasted ravioli.

The virtues of panko breadcrumbs are many. It’s a type of breadcrumb that began with Asian cuisine that is now widely used and can easily be found at most grocery stores. The airy light texture of panko is more flaky and crispy than typical breadcrumbs. 

Once you combine panko breadcrumbs with parmesan cheese, garlic powder, Italian seasoning, and kosher salt, it results in a flavorful coating that puts the happy into every bite. 

I used a similar coating for these epic Parmesan & Panko Crusted Pork Chops — it was an instant dinner hit. 

Dry ingredients for Crispy Baked Ravioli

Tips for toasted ravioli success

  • Use fresh rather than frozen ravioli if you can. Note that each brand is a bit different in thickness of pasta; you may need to adjust bake time according to your brand of ravioli. 
  • Finely grated parmesan cheese in powder-like form is best for adhering to ravioli.
  • I use shallow pie pans (pictured above) for egg mixture. That way, you can place a single layer of ravioli into the mixture and just flip them over as you work. 
  • To prevent the panko mixture from getting Soggy Syndrome while doing the dip/coat, I place the ravioli in only one spot of the panko bowl and generously sprinkle on the coating. Then press in with fingers. That way, the unused panko mixture stays dry for all the remaining ravioli. 
  • If things start browning too quickly, loosely cover with foil. 
  • For best results, serve toasted ravioli hot out of the oven, with your favorite marinara sauce and a sprinkle of fresh parm!
toasted ravioli, baked ravioli, crispy ravioli

Merits of crispy ravioli

Also known as why we adore toasted ravioli. Let us count the ways.

  • They’re undeniably awesome straight out of the oven, dipped in your favorite marinara sauce.
  • They’re perfect for serving-eating-serving while you keep the hot ones coming during game days or party days.
  • They’re baked, not fried. 
  • They’re meatless, for all your vegetarian family/friends.
  • They’re fun. Fun to make and even more fun to eat.
toasted ravioli, baked ravioli, crispy ravioli

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Crispy Baked Ravioli

Crispy Toasted Ravioli Recipe

4.66 from 23 ratings
This Crispy Toasted Ravioli is oven baked, not fried. Panko breadcrumbs provide extra crunch. Be sure to have warm marinara sauce on hand for dipping.  
** If you enjoyed this recipe, we'd love to have you come back and give it a rating and comment.
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8 servings approximate
Author: Amy Dong


  • 1 lb cheese ravioli, fresh, not frozen
  • 2 large eggs
  • 2 TB water
  • 1 cup plain panko breadcrumbs
  • ¼ cup grated parmesan, powder form works best
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp kosher, coarse salt
  • cooking spray
  • Your favorite marinara sauce for dipping


  • Place oven rack on lower middle position. Preheat oven to 425F. Place wire rack on top of rimmed baking sheet and spray with oil. Set aside.
  • In a shallow dish (I use a glass pie pan) hand-whisk the eggs and water until fully incorporated.
  • In another shallow dish, combine the panko, parmesan, Italian seasoning, garlic powder, and kosher salt. Hand-whisk to combine well.
  • Place a single layer of fresh ravioli in pan with egg mixture. Working one at a time, turn ravioli over to coat with egg mixture. Let excess drip off and coat generously with panko mixture. Press crumb mixture to adhere on both sides of ravioli. Place coated ravioli on greased wire rack. Give at least 1-inch space between each ravioli for even browning. Spray tops of ravioli with cooking spray. 
  • Bake 15-20 minutes or until tops are golden brown and crisp -- check about 10 minutes in for browning; if it's browning too quickly, cover loosely with foil and continue baking until cooked through (actual bake time depends on brand of ravioli)
  • Serve immediately with warm marinara sauce. Sprinkle extra parmesan cheese on top if desired. 


  • To prevent dry crumb mixture from getting soggy while dipping/coating, I place ravioli in just one spot in the crumb mixture dish. Then sprinkle crumb mixture generously over ravioli, pressing in with fingers to adhere. This helps the entire batch of crumb mixture stay dry until the very last ravioli is coated. 
  • If you enjoyed this recipe, please come back and give it a rating ❤️

Nutrition (per serving)

Serving: 1g | Calories: 220kcal | Carbohydrates: 24g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 74mg | Sodium: 411mg | Potassium: 32mg | Fiber: 2g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 0.02mg | Calcium: 54mg | Iron: 6mg
Course: Appetizer
Cuisine: Italian American
Method: baking

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Recipe Rating


    • Rob
    • 5 stars

    Great recipe! Easy to follow; came out great.

      • Amy Dong

      Awesome, Rob! 🙂 🙂

    • 5 stars

    Made this with my favorite ravioli and it was delicious

    • Cathy J Wilhoite
    • 3 stars

    This was disappointing. As I was dipping in egg and putting in panko, I knew this was not going to end well. The panko did not stick. Just had burnt panko in the bottom of my pan, Next time, I may try dipping twice.

    • JB

    Really appreciate the comments from people who have actually MADE the recipe.

    The others are a waste of time…like Closet Cooking.

    • Genna
    • 5 stars

    These are delicious! I followed the recipe exactly except I only had fresh Parmesan, so I grated it and added to the panko. So good, thanks for sharing.

      • chewoutloud

      Genna, I’m so happy you liked it! 🙂

    • Adrian D.
    • 5 stars

    This was crispytastic amazing! My wife and our 7-year-old daughter couldn’t get enough of these. Recipe followed exactly as written, and worked out 5/5. To avoid the egg mixture clumping, I held each pasta with one hand while spooning the panko mixture over each side, lightly pushing down the mixture with the back of the spoon. Came out perfectly at 20 minutes, and loosely foil tended them the last 5 minutes as recommended. (Instead of ravioli I used another packaged mezzelune pasta; similar size.) Dipped it in vodka sauce! Yummy! Thank you for this.

    • Carole

    Hi. Do you boil them first

      • chewoutloud

      No need to boil first 🙂 Enjoy!

    • lindaveg
    • 5 stars

    I just made these and they came out great! I used Rana Cheese brand — they are round and kind of delicate (the ends). Next time I will use a square ravioli that is a little more sturdy. I baked for 15 minutes and turned over half way. I sprayed both sides with olive oil spray. A lot of the bread crumbs fell off but it didn’t really matter. They were so good! Can’t wait to make again.

      • chewoutloud

      So happy you all enjoyed these, Linda 🙂 🙂 🙂

    • Heather
    • 5 stars

    Glorious!!! Left in the oven a few minutes longer, sprinklered with more Parmesan cheese afterwards. My whole family loved ( kids included)!!

      • chewoutloud

      So so happy to hear your family loved these, Heather! 🙂 🙂

    • Windy

    Can you prep this the night before hand? Or if I make how are they re-heated?

      • chewoutloud

      These are one of the rare occasions when I wouldn’t suggest making them too early ahead of time. You can prepare the ingredients ahead of time, but only dip/coat the ravioli right before serving. Hope that helps and hope you love them!

    • Salmaforyou

    Look damn delicious.
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    • Myrah Duque
    • 5 stars

    Great idea! I don’t spend a lot of time in the kitchen so finding premade ravoli is great.THis recipe is great!

      • chewoutloud

      Thank you, Myrah 🙂

    • Katie

    Yummy! This looks really good, especially on a cold fall day. Crispy food just tastes better. This is such a creative twist on ravioli!

    • Dalene Ekirapa
    • 5 stars

    You got me! The only thing I crave is the crunch so anything crunchy always works great for me! So those raviolis are welcome…you made them so well. I would only need sauce and I crunch them for a snack.

    • Lara

    Oh my this looks amazing! I’ve never thought about doing this with store bought ravioli. GENIUS! Will definitely try this soon.

    • Laura

    These toasted raviolis look so delicious. I must try this recipe x


    • Chastity
    • 5 stars

    Yes for this!! I love ravioli I use to eat the one in the Can unfortunately way too often! This style is definitely one that has a revamped style and taste I am sure! Great idea!!

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