Crunchy Oven-Fried Ravioli

by Erin

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.

You may also like


Christina @ Sweet Pea's Kitchen September 27, 2012 - 9:48 pm

Yay! Happy 6 months to Luke! This ravioli looks dangerous…if they taste anything like the ones at Olive Garden I am in trouble! ;)

Kate September 27, 2012 - 6:36 am

happy half birthday Luke! and thanks Aunt Erin for the shout out! He desperately needs some Spiffy in his life, so far he HATES both rice cereal and oatmeal! My plan was just to skip to the veggies but the pediatrician told me I had to “establish” the gains because they are fortified with iron and other essentials… poor guy.

spiffycookie September 27, 2012 - 8:01 am

Aww “establishing grains” sounds like hardly any fun. Let’s say “appreciating carbs” haha.

Tracey September 26, 2012 - 8:36 pm

Awww happy half birthday to Luke!! This ravioli looks amazing! I made something similar from Giada years and years ago, and now I’m totally craving it again.

Ashley@bakerbynature September 26, 2012 - 1:11 pm

This sounds incredible! Bookmarked for the next time we do pasta!

Kayle (The Cooking Actress) September 26, 2012 - 12:42 pm

Yum!!! I’ve had that bookmarked for awhile, cant wait to try :D

Rachel @ The Avid Appetite September 26, 2012 - 8:51 am

these look great! Love that they are baked and not fried…so much easier and healthier!


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More