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Oven Baked Ravioli

Posted by Josh Kaplan on
Oven Baked Ravioli

Cheesy ravioli is always a win... but when you cover it in Italian breadcrumbs and bake until extra crispy? Woah, baby! Ready in a cinch, and perfect for your Sunday dinner. And yes, one bag of ravioli can very well be a single portion. Serve alongside a glass of wine and your favorite dipping sauce- we’re partial to @raoshomemade 🍷


1 lb. cheese ravioli

2 eggs

¾ cup Italian-style breadcrumbs

1 tsp chili flakes

1 tbsp salt

Olive oil spray, or olive oil for drizzling

½ cup marinara sauce, for dipping

If You Care Parchment Baking Paper


1. Preheat your oven to 400 degrees F or 204 degrees C

2. Line a baking sheet with If You Care Parchment Baking Paper.

3. Bring a medium pot of water to a boil and season liberally with salt.

4. Once water is boiling, add ravioli and boil until al dente, approximately 4 minutes.

5. In a large bowl, combine breadcrumbs, chili flakes and salt.

6. In a separate bowl, whisk together eggs.

7. Drain and dry ravioli, then prepare a station with your eggs and breadcrumbs to begin dipping.

8. Dip ravioli intoegg, then into breadcrumbs until completely coated.

9. Place ravioli on the baking sheet and repeat the process until all are coated.

10. Drizzle or spray with olive oil on both sides.

11. Bake for 11-12 minutes, until golden brown and toasty.

12. Serve immediately alongside marinara or desired dipping sauce!


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