Crispy Baked Ravioli with Marinara Dipping Sauce

• 1 (9-ounce) package refrigerated cheese ravioli
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-seasoned breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup marinara sauce
• 2 tablespoons olive oil
• Fresh basil, for garnish

Steps

1. 1 Preheat oven to 400°F and line a baking sheet with parchment paper.
2. 2 In a shallow bowl, place the flour. In another, beat the eggs. In a third, mix breadcrumbs, garlic powder, oregano, black pepper, and Parmesan cheese.
3. 3 Toss ravioli in flour, dip in beaten eggs, then coat thoroughly with breadcrumb mixture.
4. 4 Arrange coated ravioli on the prepared baking sheet.
5. 5 Drizzle ravioli with olive oil and bake for 15-20 minutes, until golden and crispy.
6. 6 While ravioli bakes, warm the marinara sauce in a small saucepan over low heat.
7. 7 Serve ravioli immediately with warm marinara sauce on the side and garnish with fresh basil.

Equipment

• Baking sheet
• Parchment paper
• Shallow bowls
• Saucepan

Variations

• Use spinach or mushroom ravioli for a veggie twist.
• Add a sprinkle of mozzarella cheese before baking for extra gooeyness.

Substitutions

• If you don't have Italian-seasoned breadcrumbs, use plain breadcrumbs and add a pinch of Italian seasoning.

Pairings

• Italian white wine
• Sparkling water with lemon

Nutrition

Tips

• For extra crispiness, ensure ravioli is evenly coated with breadcrumbs.
• You can prepare and coat the ravioli ahead of time, refrigerate, and bake just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well! Place cooled ravioli in a single layer on a baking sheet, freeze, then transfer to a freezer bag. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a heartier appetizer.

FAQ