Breaded Ravioli Recipes

BREADED TOASTED RAVIOLI

Breaded Toasted Ravioli image

Yummy, raviolis breaded and baked till golden served with marinara. Best part is they are so crunchy but baked not fried!

Provided by chefspecialty

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes

Time 30m

Yield 5

Number Of Ingredients 8

Ingredients

1 egg white
1 teaspoon water
1 cup bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons freshly grated Parmesan cheese
1 (25 ounce) package cheese ravioli, thawed if frozen
cooking spray

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 60.7 g, Cholesterol 57.2 mg, Fat 12 g, Fiber 5.2 g, Protein 20.4 g, SaturatedFat 5.7 g, Sodium 435.2 mg, Sugar 4.4 g

BREADED RAVIOLI

Breaded Ravioli image

This recipe is SO EASY and SO AWESOME! If you love breaded ravioli at The Olive Garden you must try this! Everybody loves it! It will become a MUST before any Italian Meal!

Provided by Jill4man

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (16 ounce) bag frozen cheese ravioli (I like square, plain cheese filled)
1 egg
1 1/2 cups breadcrumbs (I like Italian seasoned)
1 (8 ounce) jar marinara sauce

Steps:

Allow ravioli to thaw. (I usually just let them sit for an hour or so, but I have also run them under cold water to thaw as well).
Beat egg in small bowl.
Place breadcrumbs in pie plate.
Heat about 1/4-inch of olive oil over medium high heat.
Dip ravioli in egg then coat with breadcrumbs and pan fry until golden brown on both sides.
Serve with warmed marinara.
Tip: I like to dip and coat the ravioli and place on a plate and refrigerate then cook them just before serving.
I've made them as far ahead of time at 3 hours and they are still wonderful!

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