Baked ravioli appetizers served with spaghetti sauce or marinara sauce are a guaranteed hit.
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1/2 cup Italian dry bread crumbs
1/4 cup grated Parmesan cheese
1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt, melted
48 (about 10 ounces) small refrigerated cheese-filled ravioli
3/4 cup pasta sauce, warmed
Heat oven to 375°F.
Combine bread crumbs and cheese in bowl.
Dip ravioli into melted butter, then into bread crumb mixture to coat evenly.
Place ravioli onto nonstick baking sheet. Bake 10-14 minutes or until ravioli are crisp and lightly browned. Serve immediately with pasta sauce.
- 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.
Explore reviews fromour online community
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!