Baked not fried, these toasted cheese ravioli are the perfect game day snack or appetizer. You won’t be able to stop snacking on them!
Coming at you with any other game day recipe! I’m passionate about those crispy toasted ravioli. They’re easy to make and the sort of total crowd pleaser. They’re one of those things that I need to make while i’ve organization coming over or i can actually eat all of them myself. Even though, happily, my picky little 4-yr-vintage loves those too. And on account that he eats like such a bird, I don’t commonly have any issues pumping him complete of carbs and cheese.
You’re making these using a widespread breading technique. Dip the cooked ravioli into overwhelmed eggs after which into a aggregate of bread crumbs, herbs and spices, and more cheese. You’ll love the salty taste of the Parmesan inside the breading. area them on a parchment paper coated baking sheet (because no person likes a big clean-up after a party) and bake.
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup traditional bread crumbs
- 3/4 cup Panko bread crumbs
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- Pizza sauce for dipping
- 1 package (25 oz) frozen cheese ravioli
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Bring a large pot of water to a boil over high heat. Once boiling, add ravioli and cook for three minutes. Drain and rinse with cold water.
- In one large shallow bowl, beat eggs. In another large shallow bowl, combine Panko, Parmesan, traditional bread crumbs, Italian seasoning, and garlic powder.
- Dip each ravioli into egg and let excess drip off before dipping it in the bread crumb mixture. Place on prepared baking sheet and repeat until all ravioli have been breaded.
- Bake for 15-20 minutes or until golden brown.
- Serve with pizza sauce for dipping.