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Homemade Lighter Fried Ravioli Recipe photo

Lighter Fried Ravioli Recipe

Crispy baked ravioli coated in panko and Parmesan, served with warm marinara.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings

Equipment

  • Baking Sheet
  • Nonstick cooking spray
  • 2 mixing bowls
  • Strainer
  • Measuring cups and spoons

Ingredients
  

  • 1 package refrigerated cheese ravioli
  • nonstick cooking spray for baking sheet and to lightly spray coated ravioli
  • 1 cup panko
  • 1 tablespoon Italian seasoning
  • 1/4 cup Parmesan cheese, grated
  • 1 egg white egg white, slightly beaten
  • 2 cups marinara sauce, warmed for serving

Instructions
 

  • Preheat the oven to 375°F (190°C) and spray a baking sheet lightly with nonstick cooking spray.
  • Cook the refrigerated cheese ravioli according to package directions, drain in a strainer, and set aside to cool slightly.
  • In a shallow bowl, combine the panko, Italian seasoning, and grated Parmesan; stir to mix evenly.
  • Place the slightly beaten egg white in another shallow bowl.
  • Dredge each ravioli first in the egg white, letting excess drip off, then press into the panko mixture so both sides are well coated.
  • Arrange the coated ravioli in a single layer on the prepared baking sheet, spray the tops lightly with nonstick cooking spray, and bake until the coating is light golden brown, about 10–12 minutes.
  • Warm the marinara sauce, then serve the baked ravioli hot alongside the sauce for dipping.

Notes

  • Use fresh refrigerated ravioli for best results.
  • Beat the egg white until slightly frothy for better adhesion.
  • Press panko firmly to ensure even coating.
  • Watch the ravioli near the end of baking to avoid over-browning.