Breaded Toasted Ravioli Recipe

Ravioli: These can be either frozen or fresh, filled with cheese, meat, or vegetables.

Italian seasoned breadcrumbs: These breadcrumbs are pre-seasoned with Italian herbs and spices, adding extra flavor to the dish.

Grated parmesan cheese: This cheese adds a salty, nutty flavor to the breadcrumb coating.

Eggs: Beaten eggs help the breadcrumbs adhere to the ravioli.

Milk: Combined with the eggs to create a mixture that helps the breadcrumbs stick.

Marinara sauce: A tomato-based sauce used for dipping the toasted ravioli.

When preparing breaded toasted ravioli, ensure that the ravioli are completely thawed if using frozen. This helps the egg mixture and breadcrumb coating adhere better, resulting in a crispier texture. Additionally, for an extra layer of flavor, consider adding a pinch of garlic powder or Italian seasoning to the breadcrumb mixture.

• ravioli - Substitute with tortellini: Tortellini can be used as a similar stuffed pasta that will hold up well to breading and toasting.

• italian seasoned breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier texture. Add Italian seasoning to match the flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty, nutty flavor and can be used in the same quantity.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the ravioli and adds a slight tangy flavor.

• milk - Substitute with heavy cream: Heavy cream will provide a richer coating for the ravioli, making it more indulgent.

• marinara sauce - Substitute with pesto sauce: Pesto offers a fresh, herby alternative that pairs well with the toasted ravioli.

• Allow the breaded toasted ravioli to cool completely before storing. This prevents condensation, which can make the ravioli soggy.

• Place the cooled ravioli in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 5-7 minutes to regain crispiness.

• For longer storage, freeze the breaded toasted ravioli on a baking sheet in a single layer. Once frozen, transfer to a freezer-safe bag or container.

• Label the container with the date to keep track of freshness. Frozen ravioli can be stored for up to 2 months.

• When ready to enjoy, bake the frozen ravioli directly from the freezer at 400°F (200°C) for 12-15 minutes, or until golden brown and crispy.

• Serve hot with your favorite marinara sauce for dipping, ensuring a delightful and crispy bite every time.

• Preheat your oven to 350°F (175°C). Place the breaded toasted ravioli on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and regain their crispy texture.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 350°F (175°C). Arrange the ravioli in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a skillet over medium heat and add a small amount of olive oil. Place the ravioli in the skillet and cook for 2-3 minutes on each side until they are warmed through and crispy.

• If you're in a hurry, the microwave can be used, though it may not retain the crispiness. Place the ravioli on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking to ensure they are heated through.

• To add a touch of gourmet flair, reheat the ravioli in a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the ravioli on the rack or a baking sheet and toast for 5-8 minutes until they are hot and crispy.

• Oven: Used to bake the ravioli until they are golden brown and crispy.

• Baking sheet: Provides a flat surface to place the breaded ravioli on for baking.

• Mixing bowl: Used to mix the breadcrumbs and parmesan cheese together.

• Mixing bowl: Used to whisk together the eggs and milk.

• Whisk: Helps to thoroughly combine the eggs and milk.

• Tongs: Useful for dipping each ravioli in the egg mixture and then coating with the breadcrumb mixture.

• Measuring cups: Ensures accurate measurement of breadcrumbs, parmesan cheese, and milk.

• Measuring spoons: Ensures accurate measurement of smaller quantities if needed.

• Serving dish: Used to present the baked ravioli with marinara sauce for dipping.

• Small bowl: Holds the marinara sauce for dipping.

Use pre-made ravioli: Opt for frozen or fresh ravioli to save time on making pasta from scratch.

Line up ingredients: Arrange breadcrumbs, parmesan cheese, eggs, and milk in an assembly line for quick dipping and coating.

Preheat the oven: Start preheating your oven to 400°F (200°C) before you begin prepping to ensure it's ready when you are.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch process: Dip and coat all ravioli at once, then place them on the baking sheet together to streamline the process.