Breaded Toasted Ravioli

Breaded Toasted Ravioli

63
chefspecialty 12

"Yummy, raviolis breaded and baked till golden served with marinara. Best part is they are so crunchy but baked not fried!"

Ingredients

30 m {{adjustedServings}} servings 432 cals
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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
  2. Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
  3. Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
  4. Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

Footnotes

  • Cook's Note
  • This recipe is delicious with any variety of ravioli.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

63
  1. 86 Ratings

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This was good but it has a lot potential to be made great. I added a little garlic powder to the bread crumb mix and since plain bread crumbs were not specified I used Italian and added the spic...

Really good. I dipped in flour first, washed with a whole egg (didn't want to waste the yolk), then dunked in the crumbs (I used Italian seasoning and garlic salt in place of the basil and whate...

I made these as an app to go with spaghetti night. I coated them with pankp bread crumbs. I think all the reviews said they tended to taste rather bland so, I raided my new erb garden and added ...