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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

Watch us make 3-minute magic sauce:


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Crispy Baked Ravioli

Crispy Toasted Ravioli Recipe

4.85 from 52 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

Ingredients  

  • 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

Instructions

  • 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. 

Notes

  • 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
4.85 from 52 votes (33 ratings without comment)

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Recipe Rating




56 comments

    • Dena
    • 5 stars

    I tried this recipe and enjoyed it with a tomato basil marinara and sprinkled with parmesan cheese! I read the reviews prior to making the recipe. There were a few comments about the panko coating not sticking to the ravioli after dipping the ravioli in the egg/water mixture so I took caution. I found that in using a zip lock bag (sandwich size) over my hand to press the panko mixture onto the ravioli before placing on the rack for baking was a huge help. I would make this recipe again. Delicious!

      • Amy Dong

      That’s fantastic, Dena – thank you for coming over to rate! So happy you all loved it 🙂

    • Alana
    • 5 stars

    Very good! And simple. The recipe by itself I’m sure would work fine, but I doctor everything. For 2x the batch, I used 1 ¼ cup of panko with garlic and Italian seasoned bread crumbs, skipped the regular salt and added bologna aromatic herbal salt with some msg and pepper to the crumb while adding just the salt and pepper to the egg wash, and cooked them under convection at 425 for 17 minutes, turning the pan halfway through. Worked like a charm! Also, fresh parmesan worked just as well as the powdered stuff, as far as I’d be able to tell. I also used frozen ravioli, but I let it come to room temp first.

      • Amy Dong

      Thank you, Alana!

    • Carolyn
    • 5 stars

    Easy and quick to make. Very tasty !

    • Rob
    • 5 stars

    Great recipe! Easy to follow; came out great.

      • Amy Dong

      Awesome, Rob! 🙂 🙂

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