Crispy Baked Spinach Pesto Ravioli with Panko Crust
Homemade ravioli filled with toasted spinach, cream cheese, and basil pesto, then breaded with panko and baked until golden. This recipe transforms store-bought crescent dough into elegant appetizers or light mains with minimal frying. The crispy exterior contrasts beautifully with the creamy, herb-forward filling. Perfect for weeknight dinners, meal prep, or impressing guests without deep-frying. What sets this version apart is the combination of baked crispness and the three-cheese richness (cream cheese, pesto, and parmesan) in every bite.
Ingredients
- 9 oz frozen chopped spinach, thawed and drained
- 4 oz cream cheese, softened
- 4 tablespoon basil pesto
- 3 egg
- ¾ cup shredded parmesan cheese
- 8 oz refrigerated crescent dough sheet, Pillsbury or equivalent
- 1 ½ cup panko crispy bread crumbs
- 1 cup marinara sauce
Instructions
- 1
Heat oven to 375°F and line two large baking sheets with parchment paper or cooking spray.
- 2
Microwave spinach according to package directions, drain thoroughly, and squeeze dry using paper towels.
- 3
Beat together spinach, cream cheese, and 2 tablespoons pesto and 1 egg on medium speed until blended, about 1 minute.
- 4
Add 1/2 cup parmesan and beat on low speed about 1 minute until combined.
- 5
Lightly flour work surface and unroll dough; if using crescent dinner rolls, pinch seams closed.
- 6
Press or roll dough into a 15x12-inch rectangle.
- 7
Cut rectangle into 20 three-inch squares using pizza cutter or sharp knife.
- 8
Spoon heaping tablespoon of spinach mixture into centers of 10 squares.
- 9
Top with remaining squares, stretch dough to cover filling, and press edges with fork to seal.
- 10
Place ravioli on first baking sheet and refrigerate 15 minutes.
- 11
Whisk remaining 2 eggs in a medium bowl and place bread crumbs in a shallow bowl.
- 12
Dip each ravioli in egg, allowing excess to drip off, then coat both sides in bread crumbs.
- 13
Place ravioli 1 inch apart on second baking sheet.
- 14
Top each ravioli with about 1/2 teaspoon remaining pesto and sprinkle with 1/4 cup parmesan.
- 15
Bake 16 to 18 minutes until golden brown.
- 16
Microwave marinara sauce in a small covered bowl 30 to 60 seconds on high until warm.
- 17
Serve ravioli with warm marinara sauce.
Tips
Squeeze spinach very dry to prevent soggy ravioli. Use paper towels and press firmly after draining to remove excess moisture.
Chill assembled ravioli before breading to prevent dough from tearing and filling from leaking during coating.
Make-ahead: bread the ravioli completely, freeze on a sheet, then transfer to freezer bags for up to one month; bake from frozen, adding 2-3 minutes to cooking time.
Good to Know
Store leftover baked ravioli covered in refrigerator up to 3 days. Reheat on baking sheet at 350°F for 5-8 minutes until warmed through.
Assemble and bread ravioli up to 24 hours ahead; cover and refrigerate. Alternatively, freeze breaded ravioli on baking sheet, then transfer to freezer bags for up to one month. Bake from frozen, adding 2-3 minutes to cooking time.
Serve warm with marinara sauce for dipping. Pair with a simple green salad and garlic bread for a complete meal. Also works as an elegant appetizer for casual entertaining.
Common Mistakes
Do not skip draining and squeezing spinach to avoid waterlogged filling and soggy ravioli.
Do not skip the 15-minute refrigeration to avoid dough tearing during handling and breading.
Do not overcrowd the baking sheet to avoid uneven browning; space ravioli at least 1 inch apart.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
confident
FAQ
Can I use fresh spinach instead of frozen?
Yes. Use about 4 cups fresh spinach, wilt in a skillet or microwave, drain thoroughly, and squeeze very dry. Fresh spinach releases more water, so extra squeezing is critical to prevent soggy filling.
What if I don't have a pizza cutter?
Use a sharp chef's knife or a fluted pastry wheel to cut the dough into squares. A bench scraper can also help. Wipe the blade between cuts for cleaner edges.
Can I freeze these before baking?
Yes. Freeze breaded ravioli on a baking sheet, then transfer to freezer bags for up to one month. Bake from frozen, adding 2-3 minutes to the cooking time. No need to thaw before baking.