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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.
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.
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:
Cauliflower and Cheese with Spicy Breadcrumbs
Everything Ranch Cheese and Pretzel Snack Mix
Goat Cheese Stuffed Bacon Wrapped Dates with Rosemary Honey
How to Make an Easy Holiday Cheese Board
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hi Ms Tieghan. I just wanted to know if its possible to make this without the ravioli. is there a substitute cheese
Hey there,
Sorry, I am not sure I understand the question, this recipe is for a ravioli, so if that is not something you enjoy I would recommend trying another recipe. Please let me know if you have any other questions! xTieghan
Easy and delicious. Such a fun recipe!
Hey Alanna,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
This was so freakin good! I was able to make it vegan using kite hill ravioli, just egg, and violife parm. Because I knew the ravioli I was using to be on the thick side and thanks to some of the reviews, I parboiled these for about 2 1/2 minutes and then made sure to dry them well and let them cool completely before breading. It worked perfectly. I also flipped halfway like some suggested and used panko. . Will be making this again soon!
Hey Lucy,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
These look delicious. Will these travel well to take to a cocktail party?
Hey Jayne,
Yes that would work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi tieghan
I am planning to serve these on christmas but can I prepare them a day ahead and refrigerate them? I would bake them on the christmas day though.
Thanks for your help.
Hey Angel,
Yes, that should work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
HI TIEGHAN,
HOW FAR AHEAD DO YOU THINK I COULD MAKE THEM & PUT THEM ON A TRAY READY TO BE BAKED
IN THE OVEN AT THE LAST MINUTE?
THANKS,
SUZANNE
Hey Suzanne,
You could assemble these a few days in advance. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
YUM! I made these last night with refrigerated store bought raviolis. They were a bit on the al dente side when biting into them. Next time I would throw them in some boiling salted water for just a touch before baking them. They also puffed up a lot. Wondering if perhaps I should prick the ravioli with my knife before baking to prevent that??? But, overall DELICIOUS and a fun way to eat raviolis!
Hey Gretchen,
Thanks for giving the recipe a try! I haven’t had that experience so if you think that might help you could give it a try, I would be careful when boiling them! Please let me know if you have any other questions:) xTieghan
Breadcrumb mixture smelled divine and it was really so easy… but just be extra careful your ravioli is actually fresh! Mine ended up crunchy like crackers, not exactly what I was going for. Will probably try again later!
Oh no! I am sorry about that Ashley! I am glad you still enjoyed these! xTieghan
My ravioli were a bit dry the first time I made this! The second time around, I soaked them in hot water for 5 mins, drained, then coated them. They were still crispy and the filling actually tasted so much better!
Love that! Thank you Karen! xTieghan
Delicious and super easy!
These raviolis are delicious. Great as an appetizer and perfect for lunch! I didn’t change a thing in the recipe; it’s perfect, especially the fennel!
Thank you so much Kay! xTieghan
I have made these 2x now for dinner with Italian sausage stuffed ravioli and its delicious! Its a great way to have pasta with less tomato sauce for a lower acid diet.
Thank you so much Dawn! I am really glad you enjoyed this recipe!! xTieghan
These tasted great! However, the pasta ended up being really tough in texture. I bought refrigerated pasta from Whole Foods, so I didn’t boil them as the instructions said. If I did boil them for a few minutes though, will that fix the texture, or will that cause a problem when I bake them after? What is the best solution for this?
Hey Catherine,
So sorry you had issues with the texture of the ravioli. I would not recommend boiling them, maybe try a different brand of ravioli. I hope this helps for next time! xTieghan
Have made these 2x in the last 2 days. Once for a friend who needed some comfort food (bad breakup!) and substituted for gluten free ravioli and almond flour because they are intolerant. Then again for lunch for the hubby today because he was really jealous when he saw the picture of my first batch! 🙂 I forsee this becoming a staple in my house.
Hi Taylor! I am so happy you loved this recipe and so sweet of you to make it for the both of them! Thank you so much! xTieghan
My seven year old daughter loved making these! They went fast our house!
Thank you Erin! That is so cute you made these with her! xTieghan