Breaded Toasted Ravioli54 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Yummy, raviolis breaded and baked till golden served with marinara. Best part is they are so crunchy but baked not fried!” - by chefspecialty
Original recipe yields 5 servings
- Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
- Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
- 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.
- Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.
Amount Per Serving (5 total)
- 432 cal
- 12 g
- 60.7 g
Based on a 2,000 calorie diet
Reviews (54)Rate This Recipe
"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 spices lis..." See moreted. I also spray with pam olive oil spray. The egg wash didn't look to be nearly enough but it was perfect. My recommendation is to use fresh not frozen ravioli and maybe brush EVOO on or add a bit to the egg wash so its not so dry. Lastly I highly recommend turning your ravioli on the rack half way through. The underside was still a bit soft and undone with the top was perfectly browned."
"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 everyt..." See morehing not nailed down. basil, oregano, thyme, sage, rosemary, cilantro, onion and garlic powder and a healthy amount of Parmasaen cheese, We liked them. Next time I will adjust the heat because at the 15 minute mark they were pretty crispy. I made a second batch and shortened the cooking time and they were much better. Mine were not frozen maybe that makes a difference. We will definitely have these again. I would like to get a more Italian taste to them next time. We didn't worry about sauce, we just used the pasta sauce."
"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 whatever el..." See morese it called for), then sprayed with the cooking spray. This made for a nice, crispy coating and I still felt better eating them since they weren't fried (hey, you gotta save the calories where you can)! I think turning the ravioli would be much more trouble than it's worth and I would not recommend doing so. For dipping, I made an alfredo sauce and a pizza sauce and sprinkled everything with fresh parsley and parmesan. Fantastic! Thank you for submitting this recipe chefspecialty."
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