Go Back
+ servings

Crispy Baked Parmesan Ravioli

It’s time for football and tailgating again, and that means it’s time for snacking too. These crispy baked Parmesan ravioli will be a real crowd pleaser and they’re easy to make too.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizers, pasta
Cuisine: Italian
Keyword: baked ravioli, parmesan, ravioli
Servings: 2 -4
Calories: 1075kcal


  • 9-12 oz package fresh ravioli, any filling you like
  • 2 eggs
  • 2 tbsp water
  • 3 tbsp grated Romano or Parmesan cheese
  • 2 cups seasoned bread crumbs
  • 1 tbsp parsley the dry kind not fresh
  • salt & pepper to taste optional as the crumbs are seasoned & cheese is salty
  • 1/2 cup shredded Parmesan
  • Cooking spray preferably olive oil variety


  • Preheat oven to 400℉. Line a large baking sheet with parchment then spray liberally with the cooking spray.
  • Mix breadcrumbs with grated Romano or Parmesan cheese. Place on a plate.
  • Whisk eggs with water in a small bowl.
  • Place about 4 raviolis in the egg mixture and coat both sides. Let excess egg drip back into the bowl and coat with the bread crumbs. Place on prepared sheet
  • Spray the tops of the raviolis with more cooking spray then sprinkle with the shredded Parmesan.
  • Bake for 15 minutes or until crumbs are golden brown and the ravioli are crispy.
  • Serve with quick chunky tomato sauce.


Serving: 1serving | Calories: 1075kcal | Carbohydrates: 136g | Protein: 53g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 256mg | Sodium: 2975mg | Potassium: 361mg | Fiber: 10g | Sugar: 10g | Vitamin A: 883IU | Vitamin C: 6mg | Calcium: 653mg | Iron: 20mg