One of my most favorite appetizers from the Olive Garden is the fried ravioli. I mean, are you kidding? They are just ridiculous. They serve it with warm marinara and also this equally ridiculous ranch-style dip. The guilt I feel when I eat these things is terrible.
I decided there must be a better way. Let’s bake them!
Now, my recipe isn’t necessarily anything special. Do a Google search for baked ravioli and you’ll get all sorts of variations. This is one that works well for me every time, and I’m sure it’s because they’re double dipped in the egg and breadcrumbs (oh yes!). And don’t skip the extra dip, it make all the difference.
The first time I made these, we ate the whole batch…seriously. With some warm marinara sauce these are every bit as good as the fried version!
Oven Fried Ravioli
- 20 (about 1 pound) frozen or fresh ravioli (gluten free if you like)
- 2 eggs
- 1/2 cup milk
- 1 cup Italian seasoned Panko breadcrumbs (gluten free if you like)
- 1/4 cup grated Parmesan cheese (the kind in the can)
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Boil ravioli for about half the time on the package directions (or until soft). Drain and toss with a little olive oil to prevent sticking; set aside.
In a large bowl, combine breadcrumbs, parsley, onion powder, garlic powder, and oregano, along with the Parmesan cheese. Stir to combine. Whisk the eggs and milk together in a separate bowl.
Working in batches of 3 or 4, dip the ravioli in the egg and allow excess to drip off. Coat in breadcrumb mixture, pressing to adhere. Set on parchment paper and continue until all ravioli is done.
Repeat dipping process once more for each ravioli. Spray lightly with olive oil spray and bake for 15-20 minutes or until golden brown. Serve immediately with marinara sauce or Ranch dressing. Enjoy!