Crispy Toasted Ravioli (Print Version)
# Ingredients:
→ Coating & Base
01 -
2 large eggs
02 -
2 tablespoons water
03 -
1 pound fresh ravioli filled with cheese (avoid frozen)
04 -
1/4 cup powdered parmesan cheese (grated style)
05 -
1 teaspoon kosher salt
06 -
2 teaspoons dried Italian herbs
07 -
1 teaspoon garlic powder
08 -
1 cup plain panko crumbs
→ Serving Extras
09 -
Nonstick cooking spray
10 -
A jar of marinara sauce—your favorite!
# Instructions:
01 -
Move your oven rack to the lower-mid section and heat to 425°F. Put a wire rack over a rimmed baking tray and coat it with a layer of oil spray.
02 -
Grab a shallow dish (a pie pan works nicely) and whisk your eggs with water until it's smooth.
03 -
Use a separate shallow dish to toss together the panko, parmesan, dried herbs, garlic powder, and kosher salt until blended.
04 -
Take a ravioli, dip it into the egg bowl, shaking off the extra liquid. Coat it generously in the dry mix, gently pressing so it sticks. Arrange the coated ravioli on the prepared rack, spacing them about an inch apart. Once done, spray the tops lightly with cooking spray.
05 -
Bake for around 15-20 minutes, or until they're golden and crisp. Peek at them around the 10-minute mark—if they're browning too quickly, cover them loosely with foil and keep baking until done.
06 -
Dig in while they're hot with warm marinara for dipping! Add a sprinkle of parmesan on top if you want to make it extra tasty.
# Notes:
01 -
Avoid soggy crumbs: push the ravioli into a small corner of the breadcrumb mixture and sprinkle more crumbs over the top.
02 -
Different ravioli brands may need slightly longer or shorter oven time.