Crumbed Ravioli with Herbs and Cheese

    30 minutes

    A crunchy crumbed cheese ravioli with Parmesan cheese and dried herbs. This is delicious served with a simple Napolitana sauce.

    83 people made this

    Serves: 5 

    • 1 egg white
    • 1 teaspoon water
    • 1 cup bread crumbs
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 2 tablespoons freshly grated Parmesan cheese
    • 700g cheese ravioli, thawed if frozen
    • cooking spray

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat an oven to 200 degrees C. Place a wire rack on a baking tray.
    2. Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil and Parmesan cheese in a large bowl.
    3. Dip each ravioli in the beaten egg and then roll in the bread crumb mixture. Spray both sides of crumbed ravioli with cooking spray; place on the wire rack.
    4. Bake crumbed ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

    Alternative recipe

    This recipe is great with any variety of ravioli.

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    Reviews in English (70)


    This was good but it has a lot potential to be made great. I added a little garlic powder to the bread crumb mix and since plain bread crumbs were not specified I used Italian and added the spices listed. I also spray with pam olive oil spray. The egg wash didn't look to be nearly enough but it was perfect. My recommendation is to use fresh not frozen ravioli and maybe brush EVOO on or add a bit to the egg wash so its not so dry. Lastly I highly recommend turning your ravioli on the rack half way through. The underside was still a bit soft and undone with the top was perfectly browned.  -  31 May 2009  (Review from Allrecipes USA and Canada)


    Really good. I dipped in flour first, washed with a whole egg (didn't want to waste the yolk), then dunked in the crumbs (I used Italian seasoning and garlic salt in place of the basil and whatever else it called for), then sprayed with the cooking spray. This made for a nice, crispy coating and I still felt better eating them since they weren't fried (hey, you gotta save the calories where you can)! I think turning the ravioli would be much more trouble than it's worth and I would not recommend doing so. For dipping, I made an alfredo sauce and a pizza sauce and sprinkled everything with fresh parsley and parmesan. Fantastic! Thank you for submitting this recipe chefspecialty.  -  02 Jun 2009  (Review from Allrecipes USA and Canada)


    I made these as an app to go with spaghetti night. I coated them with pankp bread crumbs. I think all the reviews said they tended to taste rather bland so, I raided my new erb garden and added everything not nailed down. basil, oregano, thyme, sage, rosemary, cilantro, onion and garlic powder and a healthy amount of Parmasaen cheese, We liked them. Next time I will adjust the heat because at the 15 minute mark they were pretty crispy. I made a second batch and shortened the cooking time and they were much better. Mine were not frozen maybe that makes a difference. We will definitely have these again. I would like to get a more Italian taste to them next time. We didn't worry about sauce, we just used the pasta sauce.  -  09 Jun 2009  (Review from Allrecipes USA and Canada)

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