Oh Monday… you look good.
Growing up, pasta just wasn’t my thing. I never liked tomato sauce, and noodles rarely appealed to me. My mom made pasta every Thursday night — a tradition that continues — and more often than not I sulked through dinner, retreating to my room hungry and dramatic. I haven’t fully grown out of the tendency to protest; I even threw a huge tantrum last Sunday night when my husband refused to watch the Golden Globes with me. Some habits die hard.
Sometimes my mom would throw in gnocchi or ravioli to placate me, but even then I could be a stubborn thirteen-year-old. These days, though, I’ve started baking foods that used to be fried: chicken fingers, fish sticks and even mashed potato puffs. For some reason ravioli hadn’t made the list — until now. It turns out it’s perfect baked: crunchy on the outside, soft and cheesy on the inside.
This version is ideal for late-night snack attacks, heartier than a bag of chips and satisfying in a way that makes movie binges taste even better. The contrast of a crisp, golden crust with melty cheese inside is exactly the kind of comfort food I want when I need a pick-me-up.
Perfect as an appetizer or a simple snack, these baked ravioli are quick to make and come together with pantry-friendly ingredients. They crisp up beautifully in a hot oven and are best served immediately with warm marinara for dipping.
I love this crunchy part — really, who doesn’t? The browned edges and toasty coating add texture while the filling stays soft and cheesy.
Crunchy Oven-Fried Cheese Ravioli
2
to 4, depending on ravioli size
Ingredients
- 1 pound frozen cheese ravioli, about 40 pieces
- 3 egg whites, lightly beaten
- 1/4 cup whole wheat pastry flour
- 1 3/4 cups panko breadcrumbs
- 1/2 cup seasoned bread crumbs
- 3 tablespoons grated Romano cheese, plus more for topping
- pinch salt
- 1/4 teaspoon pepper
- marinara sauce for dipping
Instructions
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Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Add the egg whites to one bowl. In a larger bowl, mix the flour, panko, seasoned bread crumbs, Romano cheese, salt and pepper.
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Bring a pot of water to a boil and cook the ravioli for half of the recommended package time (about 2–3 minutes for many frozen varieties). Drain and, while still warm, give them a quick spray with nonstick spray so they don’t stick together. Once cool enough to handle, dip each ravioli in the egg whites, then coat thoroughly with the breadcrumb mixture, pressing so the coating adheres. Place the coated ravioli on the wire rack and repeat until all are coated. Spray the tops lightly with nonstick spray.
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Bake for 15–18 minutes, or until the ravioli are golden and crispy. Serve hot with marinara sauce for dipping.
Did you make this recipe?
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But I like that part better.