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Lighter Fried Ravioli Recipe

Crispy oven-baked ravioli coated in panko and Parmesan for a lighter take on fried ravioli.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 8 servings

Ingredients

  • 1 package refrigerated cheese ravioli
  • nonstick cooking spray for coating baking sheet and spraying coated ravioli
  • 1 cup panko
  • 1 tablespoon Italian seasoning
  • 1/4 cup Parmesan cheese, grated
  • 2 cups marinara sauce warmed, for serving

Instructions

  • Preheat the oven to 375°F (190°C) and lightly spray a baking sheet with nonstick cooking spray.
  • Cook the refrigerated cheese ravioli according to the package instructions, drain in a strainer, and set aside to cool slightly.
  • In a shallow bowl, combine the panko, Italian seasoning, and grated Parmesan; mix until evenly combined.
  • Place the lightly beaten egg white in another shallow bowl.
  • Dredge each ravioli first in the egg white, letting excess drip off, then press into the panko mixture to coat both sides well.
  • Arrange the coated ravioli on the prepared baking sheet in a single layer, spray the tops lightly with nonstick cooking spray, and bake until the coating is light golden brown, about 10–12 minutes.
  • Serve the baked ravioli hot with warmed marinara sauce for dipping.

Equipment

  • Baking Sheet
  • nonstick cooking spray
  • Shallow bowls
  • Strainer
  • Spatula or tongs

Notes

  • Use refrigerated ravioli for best texture.
  • Lightly spraying the coated ravioli helps achieve crispiness.
  • Watch baking time to avoid over-browning.