30-Minute Mamma Mia Italian Ravioli Bites
These bite-sized Italian appetizers transform classic ravioli flavors into convenient party snacks. Flaky crescent dough cups hold a savory filling of ricotta, mozzarella, Parmesan, fresh basil, salami, and sun-dried tomatoes. Perfect for entertaining, game day gatherings, or casual dinner parties when you want impressive finger food without the fuss. The combination of three cheeses creates richness while salami adds a pleasant saltiness that balances the creamy texture. These golden, handheld bites deliver authentic Italian flavors in an approachable format that appeals to both adults and kids.
Ingredients
- 2 cans refrigerated Pillsbury Original Crescent Dough Sheet, 8 oz eachphyllo cups1:1pastry
different texture but similar concept
- 1 container whole-milk ricotta cheese, 15 oz
- 1 cup mozzarella cheese, shredded, 4 oz
- ¼ cup Parmesan cheese, grated
- 2 tablespoons fresh basil leaves, finely chopped
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 egg
- 2 ½ oz salami, thinly sliced, finely chopped, 1/2 cup
- 1 ½ oz sun-dried tomatoes in oil, drained, finely chopped, 1/4 cuproasted red peppers1:1vegetable
milder flavor, similar texture
Instructions
- 1
Heat oven to 375°F and spray 24 mini muffin cups with cooking spray
- 2
Unroll one dough sheet on work surface and cut into 24 two-inch squares
- 3
Place one dough square in bottom and up sides of each muffin cup, letting points extend over edges
- 4
Mix ricotta, mozzarella, Parmesan, basil, pepper, salt, egg, salami, and sun-dried tomatoes in medium bowl
- 5
Spoon about 1 tablespoon cheese mixture into each cup
- 6
Bake 10 to 15 minutes or until golden brown
- 7
Cool in pans 3 minutes then remove to cooling rack
- 8
Repeat process with remaining dough and filling, cooling pans between batches
- 9
Serve warm
Tips
Let dough come to room temperature for easier handling and cutting into uniform squares.
Cool pans completely between batches to prevent dough from becoming too soft and difficult to work with.
Serve within 2 hours of baking for best texture, or reheat briefly in low oven to restore crispness.
Good to Know
Refrigerate covered up to 2 days. Reheat in 325°F oven for 5 minutes to restore crispness.
Assemble filled cups up to 4 hours ahead. Cover and refrigerate, then bake as directed adding 2-3 extra minutes.
Best served warm. Can be served at room temperature within 2 hours of baking.
Common Mistakes
Don't overfill cups to avoid spillover and soggy bottoms.
Cool pans between batches to prevent dough from becoming too soft.
Don't skip cooling time in pans or bites may fall apart when removed.
Substitutions
Dairy-Free Swaps
General Alternatives
milder flavor, similar texture
different texture but similar concept
FAQ
Can I freeze these ravioli bites?
Yes, freeze baked and cooled bites up to 2 months. Reheat from frozen in 350°F oven for 8-10 minutes until heated through and crispy.
What if I don't have mini muffin pans?
Use regular muffin cups but increase baking time by 3-5 minutes. You'll get fewer, larger bites with more filling per piece.
Can I make the filling ahead of time?
Absolutely. Mix all filling ingredients up to 24 hours ahead and refrigerate covered. Stir before using as some separation may occur.