Switch up the average weeknight with these Oven Toasted Garlic Herb Cheese Ravioli. Cheese ravioli coated in garlic and parmesan herbed breadcrumbs, and oven bake until golden and toasted. Serve these crispy, cheesy bites with spicy warmed marinara sauce for the perfect easy appetizer to make from now through the holiday season. There never seems to be enough of these bites…so bake up a double batch and enjoy with family and friends.
Switching it up yet again today and serving up something new, fun, and very delicious. Everyone, say hello to our new favorite appetizer of the season…oven toasted garlic herb cheese ravioli!
I’ve been really trying to share more appetizer recipes with you guys. I’ll be the first to admit, I can get stuck in a one-track frame of mind and only share out new dinner and dessert recipes. But we all know, there are so many other fun and delicious recipes out there to be cooking up.
With the holidays drawing closer, and the fall football season in full-force, now is a good time to explore appetizer/snacks. I’m all about thinking on new dinner ideas. And I love creating a delicious dessert. But I’m having fun brainstorming “snacks” too.
Enter this ravioli. I honestly can’t remember how I landed upon this idea. I was waffling between a handful of recipes, but in the end, I’m so happy I saw this idea through.
Traditionally, this Italian recipe is deep-fried and made minus all the herbs and spices I’ve used here. However, from what I read online, this is not a recipe that originated in Italy, but instead, seems to have originated in – St. Louis!
Since I don’t love deep frying, I decided to oven bake these little bites and add flavor through the herbs and spices. And fortunately, they turned out perfect! And so much easier (plus healthier) than deep frying.
Yes, these bites are easy, here are the details.
I’m not sure it gets much easier than this recipe, these are a great last-minute appetizer to serve up. All you need are cheese ravioli (bonus points if you use homemade ravioli – not needed, but extra delicious), parmesan, breadcrumbs, garlic, herbs, and spices.
All pantry staples for me! Well, not the ravioli, but I do tend to either keep homemade ravioli in the freezer or store-bought ravioli from Whole Foods in the fridge. I love to use them for quick dinners on busy nights. Plus, I get the feeling I’ll be using them even more to recreate this recipe throughout the holidays!
Start with the ravioli. As I said, homemade is amazing if you have the time, but store-bought fresh ravioli is great too. Either way, just make sure you’re using fresh ravioli, not frozen or dried. You don’t boil the ravioli before baking, so using a fresh pasta is key. My favorites usually come from the refrigerated section at my local Whole Foods or even from my grocery store. They have so many options these days, so just pick a cheese ravioli that sounds the most delicious to you.
Once you’ve got your ravioli situation all figured out, it’s time to assemble.
The breadcrumbs are the KEY. The combination of garlic, basil, oregano, thyme, sage, fennel, and crushed red pepper flakes are my favorite blend of Italian herbs and spices. Tossing this mix with parmesan and breadcrumbs is what really makes this ravioli so good. It’s fresh, herby, garlicky, and spicy. All of my favorite things…plus cheese ravioli!
Simply dip the fresh ravioli through a beaten egg, then dredge through those crumbs. Now, drizzle each ravioli with olive oil. Then simply bake in the oven until golden, crispy, and toasted. In ten minutes you’ll have amazing ravioli to snack on.
And your kitchen will smell incredible too.
Serve these bites alongside your favorite marinara sauce, I always use Rao’s Arrabbiata Marinara. It is the best store-bought sauce! Not a single ingredient I wouldn’t use within my own homemade sauce and so delicious too.
Here’s why these are great…
For one, you can assemble these mini bites ahead of time, then just bake them off before you plan to serve. That said, these are definitely best served warm, right out of the oven. You want them to be perfectly crunchy outside and filled with warm cheese inside.
Two, these bites are finger foods. Think the perfect two-bite appetizer for snacking on while chatting or watching the Sunday night game.
Three, these are EASY. Completely no fuss and just darn easy. You can whip them up in just about thirty minutes. And…
And everyone loves them! I mean, how could you not? Cheese ravioli coated in seasoned garlic herb crumbs and baked. So very cheesy, herby, and just delicious!
Looking for other fall appetizers? Here are a few ideas:
Lastly, if you make this Oven Toasted Garlic Herb Cheese Ravioli be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Oven Toasted Garlic Herb Cheese Ravioli
Calories Per Serving: 263 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 large eggs, beaten
- 1/2 cup plain breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 clove garlic, grated
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage (or 1/2 teaspoon dried)
- 1 teaspoon crushed fennel seed
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 1 pound cheese ravioli
- olive oil, for drizzling
- marinara sauce warmed, for serving
- 1. Preheat the oven to 400 degrees F. Rub a baking sheet with olive oil.2. Add the eggs to a bowl. Add the breadcrumbs, parmesan, garlic, basil, oregano, thyme, sage, fennel, and a pinch each of red pepper flakes, salt, and pepper to a medium-sized bowl, tossing to combine. 3. Dip the ravioli through the beaten egg, then dredge through the crumb/herb mix, tossing to coat. Arrange in an even layer on the prepared baking sheet. Drizzle each ravioli with olive oil. Bake for 10-12 minutes, until golden and toasted. 4. Serve the ravioli warm, along with warmed marinara sauce for dipping. Enjoy!