Toasted Ravioli



Studio Session-1848

Are you looking for a quick appetizer to serve during the holidays? These baked ravioli are beyond simple, and they’re a very impressive finger food. Make them for your New Year’s Eve party or you can even make them for yourself.  Personally, the thought of sitting on the couch eating crunchy ravioli with my hands while watching the ball drop on the computer in my underwear is my idea of a night well made. 

If you haven’t noticed the new user interface, well take a look around! It’s a “new year, new blog” attitude with me.  I can’t tell you guys how switching over to WordPress is breathing new life into my blogging lungs. I suffered major restriction under my original host (Weebly), cut off from a fantastic food blogging community, and stuck in a virtual world where I was forced to say “thanks ya’ll” for superficial, drag-and-drop technology that certainly still struggled with its own occasional errors here and there. Well, I’m here today to reinforce the point that taking what appears to be the easier road at the time, can often lead to a harder road in the future, one you may have to dig yourself out of; All in all, I have NO regrets, but WordPress is where it’s at!!  And I’m happy I made it.

Again, please bare with me through the uncomfortable migration of the older recipes to this new hosting platform.  

And did you see it?!? I know! I can’t stop ogling it either! A SEARCH BAR!!! <3 <3 <3 You know bloglife was bad, when even I struggled to seed through the Chocolate For Basil recipes!

Cheers to a New Year, a New Blog, Better Navigation, and these spectacular Baked Ravioli!

Here’s how to make them:


  • 30 cheese stuffed ravioli (cooked al dente and cooled)-Use your favorite fresh ravioli brand.
  • ½ cup plain breadcrumbs
  • 3 tablespoon of finely chopped pecans
  • 2 tablespoons of grated Parmesan cheese
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon salt
  • ¼ teaspoon crushed pepper flakes
  • ¼ teaspoon garlic powder
  • 2 large eggs
  • cooking spray 
  • 1 jar creamy vodka sauce or marinara sauce (for dipping)
  • grated Parmesan cheese and fresh chopped basil for sprinkling (optional)

Preheat the oven to 375 degrees. Line a baking tray with parchment. Using two medium bowls set up a ravioli-breading work station.  Fill one bowl with the eggs, and then beat the eggs.  Fill the second bowl with the breadcrumbs.

Studio Session-1739-2

Chop the pecans and add them to the breadcrumbs along with the parmesan, chopped parsley, red pepper flakes, the garlic powder, and the salt. Mix everything together well. 

Dip the ravioli in the beaten eggs, and shake off the excess and then dip them into the breadcrumbs to coat. 

Put them on a baking sheet and lightly spritz with the cooking spray. 

Studio Session-1824-2

Bake the ravioli for 12-15 minutes or until the the ravioli are beautifully golden brown.  Sprinkle with fresh chopped basil and parmesan cheese if you like.


3 thoughts on “Toasted Ravioli

Leave a Reply