Crunchy Oven-Fried Ravioli

Guess who turned 6 months old today?? My nephew, Luke! He is sitting up on his own, has two teeth, and has begun the journey beyond the realm of milk. An exciting journey which will eventually lead him to all things spiffy. I might even try making homemade baby food, although I am not sure who I would test it on since they live in Boston. Answering the question of”What’s for dinner tonight?” with “baby food” just doesn’t seem quite right.

Unfortunately, Luke will have to wait awhile for things such as these ravioli, because they require more than two teeth to chew and I don’t think they would taste very good blended up. But for those with a full set of teeth, dig in! You can use any kind of ravioli you desire to make these. If you’re feeling extra crazy you could even use homemade ravioli.

Also in honor of his 1st half birthday, vote for Luke in a Babiators contest on Facebook!

One year ago: Pumpkin Nutella Mini Cheesecake Bites


Serves 4-5 as an appetizer


8 oz. packaged ravioli, about 20 pieces (I used Trader Joe’s Goat Cheese & Sundried Tomato Ravioli)

2 egg whites, lightly beaten

2 Tbsp whole wheat flour

1 cup Panko breadcrumbs

1/4 cup seasoned bread crumbs

2 Tbsp grated Romano or Parmesan cheese

Pinch of salt

1/8 tsp pepper

Marinara sauce for dipping


  1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Add egg whites to one bowl, and in a larger bowl mix flour, bread crumbs, panko, romano, salt and pepper.
  2. Bring water to a boil and cook ravioli for half of the recommended time. Drain them and quickly spray with nonstick spray to help them not stick together. Once cool to the touch, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the wire rack and repeat until finished. Spray each with a quick hit of nonstick spray. Bake for 15-18 minutes, or until crispy and golden.
  3. Serve hot with marinara for dipping.

Source: Recipe halved from How Sweet It Is.

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