Crunchy Oven-Fried Cheese Ravioli.
Crispy, oven-baked cheese ravioli with a crunchy breadcrumb coating served with marinara for dipping.
Equipment
- Baking Sheet
- Wire Rack
- Aluminum Foil
- Mixing Bowls
- Slotted Spoon
- Measuring cups and spoons
- nonstick spray
Ingredients
- 1 pound frozen cheese ravioli about 40 pieces
- 3 egg whites lightly beaten
- 1/4 cup whole wheat pastry flour
- 1 3/4 cup panko breadcrumbs
- 1/2 cup seasoned bread crumbs
- 3 tablespoons grated Romano cheese plus more for topping
- pinch salt
- 1/4 teaspoon black pepper
- marinara sauce for dipping
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack lightly with nonstick spray.
- Prepare three bowls: put the beaten egg whites in one bowl. In a larger bowl, combine whole wheat pastry flour, panko breadcrumbs, seasoned bread crumbs, grated Romano, salt, and pepper.
- Bring a pot of water to a boil and cook the frozen ravioli for half of the package's recommended time (about 2–3 minutes); they should be slightly tender but still firm. Use a slotted spoon to transfer them to a tray and let cool until safe to handle.
- Lightly spray the cooked ravioli with nonstick spray to keep them from sticking together and to help the coating adhere.
- Working one at a time, dip each ravioli into the egg whites, then press into the breadcrumb mixture until thoroughly coated. Place coated ravioli on the prepared wire rack. Repeat with remaining ravioli.
- Give each coated ravioli a quick spray of nonstick spray to promote browning. Bake in the preheated oven for 15–18 minutes, or until golden and crispy.
- Serve the crunchy ravioli hot with marinara sauce for dipping and additional Romano if desired.
Notes
- Cook ravioli only halfway so they hold shape during coating and baking.
- Spraying the rack and ravioli helps prevent sticking and promotes crispness.
- Use a slotted spoon to drain ravioli to avoid excess water in the coating step.