Baked instead of fried, this breaded ravioli makes a crowd-pleasing appetizer or snack for sharing.


  1. Cook ravioli according to package directions. Drain well. Arrange in single layer on tray; let cool completely.
  2. Preheat oven to 425˚F. Lightly coat large baking sheet with cooking spray. In shallow bowl, stir together bread crumbs, Parmesan, salt, pepper, garlic powder, paprika and oregano.
  3. Dredge ravioli in flour and shake off excess. Dip in beaten egg; coat with bread crumb mixture. Transfer to greased parchment paper­–lined baking sheet, spacing about 1-inch apart in single layer. Lightly coat tops with cooking spray.
  4. Bake for 12 to 15 minutes or until golden brown and crisp. Sprinkle with basil. Serve with warmed marinara sauce for dipping.

*Tip: Add 1/4 tsp. chili flakes to bread crumb mixture for a spicy addition.

Makes 8 servings. Per serving:186 calories, 4 g fat, 2 g saturated fat, 56 mg cholesterol, 387 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g sugars, 9 g protein

A Pasta Fits original recipe.

Back to recipes

Scroll Up