Crispy Baked Ravioli

Crispy Baked Ravioli

Baked ravioli appetizers served with spaghetti sauce or marinara sauce are a guaranteed hit.

15 min.prep time 40 min.total time
48 appetizers
454 Ratings

Ingredients

1/2 cup Italian dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup sour cream
1/4 cup milk
48 small refrigerated cheese-filled ravioli
3/4 cup pasta sauce, warmed

Directions

Heat oven to 375°F. Combine bread crumbs and cheese in medium bowl.

Combine sour cream and milk in small bowl. Dip ravioli in sour cream mixture, then in bread crumb mixture to coat evenly.

Place ravioli on nonstick baking sheet. Bake 10-14 minutes or until ravioli are crisp and lightly browned. Serve immediately with pasta sauce.



Recipe Tip

- This recipe can be easily doubled.

- To make ahead, prepare ravioli as directed except do not bake. Layer between sheets of waxed paper in a resealable plastic freezer containers. At serving time, remove from freezer. Heat oven to 375°F. Place desired number of ravioli onto nonstick baking sheet. Bake 12-14 minutes or until ravioli are crisp and lightly browned. Serve immediately with pasta sauce.

Nutrition Facts (1 appetizer)

Calories: 35

Fat: 1.5g

Cholesterol: 5mg

Sodium: 105mg

Carbohydrates: 4g

Dietary Fiber: <1g

Protein: 1g

Recipe #9353©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

Great recipe, but use panko.
I've made this recipe both with refrigerated pasta and thawed frozen ravioli ---- both are very tasty. The first few times I made the raviolis I thought you had to boil 'em before breading. *grin* Not necessary! To get a more crisp texture, I've taken to broiling these once they've baked sufficiently. Really good!
I have made these for the past four years and have changed the recipe a bit to suit our taste. To the sour cream and milk I add ricotta cheese and add I just a bit more milk to thin the mixture a little bit but the ricotta not only adds a nice flavor but it also helps with the dry ingredients sticking to the ravioli. Speaking of dry ingredients I add garlic/salt to my bread crumbs as well as romano cheese. We love garlic and eat it with every meal so the amount you add should be for your taste. My kids will eat them straight from the oven without sauce and often times this is a quick dinner with a nice green salad rather than an appetizer for us.
Served for New Year's Eve party. People even ate them cold. I like them crispy so I baked 8 more mins. then time suggested.

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