Crunchy Oven-Fried Cheese Ravioli.
Crispy oven-baked cheese ravioli make a simple, crunchy appetizer or snack served with warm marinara.
Servings: 2 servings
Ingredients
- 1 pound frozen cheese ravioli about 40 pieces
- 3 egg whites lightly beaten
- 1/4 cup whole wheat pastry flour
- 1 3/4 cups panko breadcrumbs
- 1/2 cup seasoned bread crumbs
- 3 tablespoons grated romano cheese + more for topping
- pinch salt
- 1/4 teaspoon black pepper
- marinara sauce for dipping
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack lightly with nonstick spray.
- Whisk the egg whites in one bowl until smooth. In a larger bowl combine the whole wheat pastry flour, panko, seasoned bread crumbs, grated Romano cheese, salt, and pepper.
- Bring a pot of water to a boil and cook the frozen ravioli for half the package's recommended time (about 2–3 minutes for most ravioli). Drain well.
- When the ravioli are cool enough to handle, lightly spray them with nonstick spray to prevent sticking. Dip each ravioli first into the beaten egg whites, then press into the breadcrumb mixture to coat thoroughly.
- Place the coated ravioli in a single layer on the prepared wire rack. Lightly spray the tops with nonstick spray.
- Bake in the preheated oven for 15–18 minutes, or until the ravioli are crispy and golden brown.
- Serve hot with marinara sauce for dipping and extra grated Romano if desired.
Equipment
- Baking Sheet
- Wire Rack
- Aluminum Foil
- Mixing Bowls
- Saucepan
- Slotted spoon or spider
- nonstick spray
Notes
- Partially boiling ravioli prevents a raw filling while keeping the exterior tender before baking.
- Spraying both the rack and ravioli helps achieve even crisping and prevents sticking.
- Use a slotted spoon to transfer ravioli to drain excess water.