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Crispy Panko Baked Ravioli Bite

Delicious bites of cheese ravioli coated with a crunchy panko crust, perfect for dipping in marinara sauce.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the coating and baking
  • 1 lb 20 oz refrigerated cheese ravioli Choose fresh pasta varieties.
  • 0.5 cup all-purpose flour Can substitute with whole wheat flour.
  • 2 large eggs, beaten Can substitute with an egg substitute for vegan option.
  • 1.5 cups panko breadcrumbs Use gluten-free panko breadcrumbs if necessary.
  • 0.5 cup grated Parmesan cheese Can substitute with nutritional yeast for a dairy-free version.
  • 1 tsp Italian seasoning Can substitute with fresh herbs.
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • to taste Cooking spray Ensure to spray generously before baking.
For serving
  • 1 cup warm marinara sauce For dipping.

Method
 

Preparation
  1. Preheat your oven to 425°F (218°C) and prepare a baking sheet lined with parchment paper and a wire rack on top.
  2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, Italian seasoning, garlic powder, and salt.
Coating the Ravioli
  1. Dredge each ravioli in flour, shaking off excess.
  2. Dip into the beaten eggs completely.
  3. Coat thoroughly in the panko mixture, pressing gently to help the crumbs adhere.
Baking
  1. Place the coated ravioli in a single layer on the wire rack without touching each other.
  2. Spray the tops generously with cooking spray.
  3. Bake for 12 to 14 minutes, flipping halfway through until golden brown.
Serving
  1. Remove from the oven and serve immediately with warm marinara sauce for dipping.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, use a hot oven to retain crispiness.