Wednesday, June 20, 2012

Oven Toasted Ravioli


This is one of my all-time favorite recipes.  I get these every time we go to Provino's in Auburn.  I lcould eat everyone of these by myself.  No joke!

I don't do a lot of frying at home.  It is messy and makes the house smell like oil for days.  I always oven bake these raviolis and they turn out great!  They are quick and easy to make.  I used frozen ravioli, but refrigerated ravioli would be great too.  Serve these with your favorite marinara sauce or pesto for a simple and delicious appetizer!



Oven Toasted Ravioli
(Printable Recipe)

12 round frozen ravioli, thawed
1 egg
1 Tbsp milk
6 Tbps Italian bread crumbs
2 Tbsp grated parmesan cheese
cooking spray

Preheat oven to 375 degrees.

Whisk together egg and milk in shallow bowl.  In another bowl or pie plate, combine bread crumbs and parmesan cheese.  Dip ravioli in egg and then in bread crumbs.  Place on baking sheet.  Repeat until all ravioli are coated.  Spray ravioli with cooking spray.

Bake for 12-15 minutes or until golden brown.  Serve with warm marinara or pesto.

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37 comments:

  1. These look easy and awesome! Can't wait to try them!

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  2. This is awesome! We have a local Italian shop that sells their freshly homemade pasta. I'll definitely be using your seasoning with their ravioli. Baking them is such a great alternative! Thanks for sharing!

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  3. Do you have a favorite frozen ravioli that you could recommend? Love your recipes!

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  4. Nita - I usually just buy whatever ravioli is on sale at Publix that week.

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  5. I'm going to have to try this. I make these frequently, but usually saute them in a little oil on the stove. Thanks for the idea to bake them.

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  6. These sounds amazing, plus it's a good way to use up some of the frozen ravioli I have in the freezer.

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  7. Charmaine - I just tried and it let me. It is probably a pinterest issue. You know how their servers get overwhelmed sometimes. Please try again

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  8. I love baking versus frying so much more! Kind of along the same lines as Nita, but do you know if like Target sells frozen ravioli? Or what major chain might? We don't have a Publix.

    Thanks for all your awesome recipes! You are one of my favorite bloggers and I really enjoy recreating your stuff. We had bubble up pizza the other night and LOVED it!

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  9. Cardio Queen - You are so sweet! I am thrilled that you are enjoying the blog!

    you can get frozen ravioli at Wal-Mart or Target or any grocery store really. If you can't find the frozen ravioli, try refrigerated ravioli. Either one will work fine.

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  10. That is why Alexis makes me keep my deep fryer out in the garage (smell for days).

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  11. This looks so good! Thanks!

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  12. What do you use for the sauce to dip it in? Store bought or homemade?

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  13. I made these tonight! I like the round ravs better than the square, but the square would be great for parties. Only thing I wish I did is add some garlic powder to the breadcrumbs for more flavor. Thanks for a great recipe I will make over and over!

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  14. I just pinned this and came home and made it for lunch and can move it from "try this recipe" to "tried" all in less than two hours.

    YUM!

    Thankful to have a "bake" option. I've tried fried ravs before and it not only stunk up my house, it didn't taste as good as a restaurant.

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  15. I pinned this recipe a few weeks ago and decided to make them tonight. I used mini round ravioli, instead, to make them more appealing to my sons, and they we all loved them! What a great idea! Thank you :)

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  16. Can't wait to try these! So just to confirm so I don't screw it up - you do NOT have to boil them fist? Just bake them uncooked and the pasta will be soft enough? Thanks for this recipe. :-)

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    Replies
    1. JenSam - you don't boil the pasta first. Just dip them in the egg and breadcrumbs and bake them. They do get soft and tasty

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  17. Hey Steph,

    I have prepared these using fresh Ravioli and froze them. I'm wondering if you have ever done that and whether or not you defrosted before baking them.
    Thanks,
    Kathy

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  18. OOPS< forgot to leave my e-mail
    which is
    skikat02@aol.com

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  19. kathy - that is a great idea. You wouldn't need to thaw them before you baked them. Just add a minute or two to the baking time and you will be fine!

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  20. Thanks Steph,
    I am serving them next Tuesday with home made pesto and marinara sauce for dippers.
    Will let ya know how they turn out.

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  21. Freezing them and baking them frozen worked beautifully. My guests love them.
    Thanks Steph

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  22. Love some Provino's! War Eagle!
    Sure do miss their garlic rolls.
    Allison
    http://www.rxprint.com

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  23. Love some Provino's! War Eagle!
    Sure do miss their garlic rolls.
    Allison
    http://www.rxprint.com

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  24. any idea if these will travel? I thought of making the mini ravioli's as an appy for Thanksgiving. Have to drive about 30 min. If I bake them can they be reheated?

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  25. Jennifer - you could bake them and then just reheat them a few minutes in the oven when you got to your celebration.

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  26. Why do you use cooking spray? (just curious!)

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  27. Cassie - I think the oil helps crisp them up a little more.

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  28. How long do you have to thaw the ravioli before you make them? is it overnight?

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  29. Sremmert3 - you can thaw them overnight, but they only took about 20-30 minutes for me. It is ok for them to be a little frozen - they thaw quickly in the oven b

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  30. Sremmert3 - you can thaw them overnight, but they only took about 20-30 minutes for me. It is ok for them to be a little frozen - they thaw quickly in the oven b

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  31. I just found this recipe via pinterest and you pretty much just made my entire day. Thank you for posting.

    mysoulisthesky.com

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  32. Do you have any recipes for Alfredo ravioli like the one from Olive Garden?

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  33. I am making this tonight!!!
    Thanks so much for the recipe.
    Would love it if you'd stop by my blog to share this on my Wonderful Wednesday Blog Hop this week. :)
    Blessings,
    Sinea
    Ducks ‘n a Row

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  34. Omg this looks so easy! I love fried ravioli, but can do without the fat and the smell like the others. I love baked vs fried anything. I have experimented and know that these work better when slightly or fully frozen. The thawed ravioli sometimes tend to open up, losing some filling. After baking, the filling will be hot but not dried out. Thanks so much for this recipe!

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