20-Minute Crispy Toasted Four-Cheese Ravioli Bites
Frozen ravioli coated in a seasoned breadcrumb and Parmesan crust, then baked until puffed and golden. Quick appetizer or side dish served with marinara and ranch for dipping. Ready in under 20 minutes with minimal prep.
Ingredients
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
Combine breadcrumbs, grated Parmesan cheese, and Italian seasoning in a shallow bowl or tray.
- 3
Dip frozen ravioli in beaten egg, then toss in breadcrumb mixture.
- 4
Arrange coated ravioli close together on a parchment-lined baking sheet.
- 5
Bake until puffed up and crispy, 10-15 minutes.
- 6
Serve with marinara sauce and ranch dressing for dipping.
Tips
Arrange ravioli close together on the baking sheet to prevent them from moving during baking.
Watch carefully during the last few minutes to avoid over-browning the coating.
Good to Know
Unbaked breaded ravioli can be frozen for up to 1 month on the baking sheet before baking.
Coat ravioli with breadcrumb mixture and refrigerate up to 4 hours before baking.
Serve immediately while hot and crispy with marinara and ranch dipping sauces.
Common Mistakes
Use frozen ravioli directly from freezer to avoid them becoming soggy before baking.
Do not overlap ravioli on the baking sheet to allow even crisping on all sides.
Substitutions
Dairy-Free Swaps
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