Did you need another reason to love pasta? Good, because I have one!
Crispy Ravioli With Marinara is a fun way to change up everyday pasta. It makes for a great appetizer, and is really simple too. These are baked, instead of fried, which prevents them from being soggy, and you also don’t feel guilty eating them.
This recipe is a way to give store-bought ravioli new life. A simple dip in eggs, then breadcrumbs, creates a wonderfully crunchy exterior. I love dipping these in homemade marinara, which also makes for a really pretty presentation.
With the holidays coming up, it is nice to have some simple dishes like this in your back pocket. You can have ravioli, and marinara, stored in the freezer, and ready for you when you need it last minute.
Tips for Crispy Ravioli
*Allow the cooked ravioli to cool before dipping. Otherwise the egg won’t stick to the pasta.
*After cooking the pasta, let them cool on a paper towel, but make sure they are not touching, otherwise they will stick to each other.
*Make sure your oven is completely heated before baking.
*These are best served warm, with warm marinara sauce!
- 1 package 22-25 ravioli; I like the spinach and cheese kind
- ¾ cup breadcrumbs; if using plain, add in some dried herbs like thyme, rosemary, oregano, parsley; or you could use "Italian Style" breadcrumbs
- ¼ teaspoon salt
- ⅓ cup freshly grated parmesan cheese
- 1 egg, plus a little splash of milk or cream
- parmesan, fresh parsley, and marinara sauce for serving, optional
- Cook the ravioli according to package directions
- Allow to cool
- Preheat the oven to 425 degrees
- Line a baking sheet with aluminum foil
- In a bowl combine the egg and milk, then whisk together until well combined
- In another bowl place the breadcrumbs, herbs, and cheese; toss well to combine
- Coat the ravioli in the egg mixture, then place in the breadcrumbs and toss to coat, using your hand to press the bread crumbs onto the pasta
- Once coated, place on a baking sheet lined with aluminum foil
- Repeat with all of the ravioli
- Bake for 10 minutes, then take out the sheet from the oven, and flip each one over, and bake for 5-10 more minutes, or until golden
- Serve with an extra sprinkle of parmesan cheese and fresh parsley
- Warm some marinara sauce to serve on the side, and dip the ravioli in