Toasted Cheese Ravioli

I live in the Midwest, specifically near St. Louis, MO. Home of the toasted ravioli! I love a good meat filled toasted ravioli, but I saw fresh cheese ravioli at the store and thought hey, let’s make these into toasted raviolis! Then I thought, I wonder how these would taste oven baked instead of fried? So I tried it, and they turned out so good!

Crunchy and flavorful on the outside, cheesy on the inside. Serve with your favorite dipping sauce. I prefer my toasted ravioli’s dipped in ranch vs marinara, so I always serve them with both sauces. Try it with ranch before you say no! Trust me, if you love ranch, it will not disappoint! Best part, since they are oven baked, they are not greasy! So you don’t feel guilty while eating this alternative spin to the regular toasted ravioli. This is great to serve while entertaining or something fun to make with the family. As always, we love to hear your thoughts!

-Simply Enjoy

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Toasted Cheese Ravioli

Author: The Altered Chef Cuisine: Appetizer Recipe Keys: A appetizer C cheese ravioli M marinara O oven baked P parmesan cheese R ranch R ravioli S starters T toasted ravioli

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Rest Time 2 mins Total Time 27 mins

Servings: 8

Best Season: Suitable throughout the year

Description

Toasted Cheese Ravioli

Toasted Cheese Ravioli

Servings

• 9 oz Fresh Cheese Ravioli (I used Rana brand but use whatever your favorite brand is!)
• 1 cup Bread Crumbs
• 2 Eggs
• 2 tbsp Milk
• ¹⁄₄ tsp Black Pepper
• ³⁄₄ tsp Kosher salt
• 1 tsp Garlic Powder
• 2 tsp Italian Seasoning
• ¹⁄₄ cup Parmesan Cheese (Grated or Powdered. Extra for topping)
• ¹⁄₂ cup Freshly Grated Parmesan Cheese (Plus extra for topping)
• 0 Olive Oil
• Favorite Dipping Sauces (Recommend Marinara or Ranch)
• Parsley

Instructions

1. Preheat oven to 425. Place parchment paper on one large baking sheet.

2. Whisk eggs, black pepper and milk. Set aside.

3. In a small bowl, mix the bread crumbs, parmesan cheese, Italian seasoning, garlic powder, and salt. Stir well.

4. Dip the ravioli in the egg mixture, make sure both sides are covered. Next toss in the bread crumb mixture, lightly press into the mixture to make sure it is full covered. Place on parchment paper. Repeat until all of the ravioli’s are covered.

5. Lightly drizzle olive oil over the ravioli and place in the oven at 425 for 15-20 minutes. Should be a light golden brown. Some cheese may come out of a few, which is fine.

6. Once removed from oven, top with parsley and sprinkle parmesan cheese. Serve with your favorite marinara, ranch, or whatever sauce you prefer. Simply enjoy!

Nutrition Facts

Serving Size 1

Servings 8

Keywords: parmesan cheese, ravioli, cheese ravioli, oven baked, appetizer, marinara, ranch, starters, toasted ravioli,