Baked Ravioli Recipe
There is a popular restaurant that serves fried raviolis as an appetizer. My daughter tried them once and loved them. Not wanting to eat fried foods at home (not to mention the mess of frying anything), I decided to bake them instead. This baked ravioli recipe was an all-around success!
You see, the cookbook is called The Best Homemade Kids’ Lunches on the Planet. It’s filled with 200 recipes that will change the way you think about school lunches and office lunches. I love reinventing leftovers in ways people might not think it’s possible and redefining healthy food to-go.
Taking these baked raviolis to school or the office for lunch is not a big deal. You can make these baked raviolis for dinner the night before, double the recipe, and save leftovers for lunch. In the morning, I lightly warm ravioli in the toaster oven and pack in the lunchbox. They are meant to be eaten at room temperature.
Another fun thing about this recipe? This is an easy recipe for the kids to help make. Little hands can help bread extra raviolis. Teaching the kids to bread anything can be a very useful thing. My son learned to bread with these raviolis and now he breads our homemade Chick Fil-A nuggets.
I also make these gluten free for my son. I found gluten free raviolis at Whole Foods and he prefers them baked like this to boiled because they are crunchier. Go figure. I wrote down how I make them gluten free in the recipe notes.
If you are the ultimate prep ahead person, you can bread these, place them on a parchment paper lined baking sheet, freeze for one hour and transfer them to a freezer bag. To bake again, just add 3-4 minutes to the baking time. What’s better than homemade food ready to eat when you want it?
Baked Ravioli Recipe
Author: Laura Fuentes - SuperGlueMom Serves: 24 ravioli / 4 servings
- 1½ cups (175 g) plain Panko breadcrumbs
- ¾ cup (90 g) plain breadcrumbs
- ¼ teaspoon (1.5 g) salt
- 2 teaspoons (4 g) Italian seasoning
- 1 tablespoon (5 g) grated Parmesan cheese
- 3 eggs, beaten
- 24 cheese ravioli, frozen
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a shallow bowl, mix breadcrumbs, salt, Italian seasoning and Parmesan cheese.
- In a large bowl, beat eggs. Set aside.
- In a medium saucepan, bring water to a boil, cook ravioli for 3 minutes, drain and allow them to cool for 5-10 minutes.
- Begin breading process by adding 4 raviolis at a time to the beaten eggs, flip to coat. Transfer to Parmesan and breadcrumb mixture, toss to coat well. Place on lined baking sheet.
- Repeat breading process with remaining ravioli. Spray lightly with olive oil or baking spray and bake for 15 minutes.
Notes To make these gluten free, you can either use gluten free panko and bread crumbs, or bread them with coarsely ground corn flakes. All I do, is pulse the corn flakes in my food processor until they are the consistency of traditional panko crumbs. Of course, please make sure you start with gluten free raviolis in the first place.