Toasted Ravioli With Marinara

This super simple recipe takes ordinary ravioli to new heights! Slightly crispy on the outside, tender and cheesy on the inside, you’ve never had ravioli like this before!

And the process is easy: First, the pasta is boiled until just tender (it doesn’t matter if you start with fresh or frozen ravioli).

Then, the tender squares are brushed with olive oil, seasoned with cheese and baked until golden. As the ravioli squares bake, they gently toast and puff up – and the result is incredible – a slightly crisp exterior and tender interior. And now they’re ready for the marinara dip!

How to eat toasted ravioli? It’s up to you, but in my house, we use our hands – these bite-size squares are the perfect finger food. That said, these also make a great addition to your party appetizer selection.

Which ravioli to use? Your favorite! Choose any variety of ravioli you prefer – fresh or frozen, cheese or beef. They all work well.

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Toasted Ravioli With Marinara

Toasted Ravioli With Marinara

Ingredients

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    1 package refrigerated or frozen ravioli (12-16 ounces)
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    2 tablespoons olive oil
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    1/4 cup grated parmesan cheese, good quality preferred
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    2 cups marinara or pasta sauce

Step-By-Step Instructions

Step 1. Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.

Step 2. Open the package of ravioli.

Toasted Ravioli With Marinara

Step 3. Add the ravioli to a large pot of boiling water and boil according to the package directions (usually about 7 minutes).

Toasted Ravioli With Marinara

Step 4. Drain and arrange the ravioli on the prepared baking sheet, spreading out as much as possible.

Toasted Ravioli With Marinara

Step 5. Brush the ravioli with the olive oil.

Toasted Ravioli With Marinara

Step 6. Sprinkle the ravioli with the cheese.

Toasted Ravioli With Marinara

Step 7. Bake for 15 minutes, until the ravioli just start turn golden brown (they will puff up slightly too).

Toasted Ravioli With Marinara

Step 8. Warm the marinara sauce in small saucepan or the microwave and serve alongside the ravioli.

Toasted Ravioli With Marinara
Paula Hughes
 

I’m Paula, and I’m absolutely in love with food blogs. I’m a foodie at heart but being the mother of two small boys, it’s not always easy to keep up with fancy dinners… so I rely on the support of other blogging moms like me to help along the way.

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