Breaded Ravioli

This recipe is a great way to dress up leftovers. I eat a lot of pasta, so it’s also a nice change from the usual “bowl-cover in sauce-eat” routine.

*Note: This is a recipe for two. Doubling it (and then adding a little extra) should make enough for a whole, standard-sized bag of frozen ravioli.


  • 20 ravioli (10 per person). Refrigerated or freshly cooked is fine, they just can’t be frozen.
  • 1/2 cup flour (more as needed)
  • 1/2 cup breadcrumbs (more as needed)
  • 1 egg
  • Seasonings. I used Penzeys Garlic Salad Seasoning (Romano cheese, poppy seed, salt, sesame, onion, garlic, chives, white pepper) but Italian seasoning, pizza seasoning, Parmesan or other cheese, salt and pepper, oregano, garlic, onion, etc. could be used. I used plain cheese ravioli, so basically any flavor combo would work.
Toasted Ravioli ingredients
Toasted Ravioli ingredients: Frozen ravioli, flour, breadcrumbs, seasoning. Not pictured: eggs, non-stick spray.


1. Arrange three bowls or plates, one with flour, one with egg, one with breadcrumbs.

Dipping station
Dipping station: ravioli, flour, egg, crumbs.

2. Whisk egg with a little water.

3. Season both flour and breadcrumbs. Be generous.

4. Dredge ravioli in flour, then in egg, and finally in crumbs.

5. Arrange on a baking sheet. I place mine on top of a roasting rack; I find this gets items baked in the oven extra crispy. But if you don’t have a rack, that’s fine. I suggest spraying the pan with non-stick spray or at least using aluminum foil.

Breaded ravioli ready for the oven.
Breaded ravioli ready for the oven.

6. I spray the tops with cooking spray for an extra golden brown.

7. Bake at 400 for 20 minutes.

8. Serve warm with spaghetti/marinara/Alfredo/etc. sauce.

Breaded ravioli, golden brown from the oven.
Breaded ravioli, golden brown from the oven.

By Natasha

History. Hindi cinema. Hugging cats.

10 replies on “Breaded Ravioli”

Can you clarify? The ingredient list says “20 ravioli (10 per person). Refrigerated or freshly cooked is fine, they just can’t be frozen” but the caption for the ingredients says Frozen Ravioli. And the note with the asterisk says you can double it using a bag of frozen ravioli.

Should we be using frozen ravioli? And if so, should we defrost it or thaw it first or something? Thanks!

Hi Sarah! Sorry for the confusion. For this recipe, I used frozen ravioli I had in the freezer. If you use frozen ravioli, it needs to be thawed (microwave for a few minutes, or just go ahead and cook it).

You can also use leftover ravioli that you have in the fridge. If it’s cold from the fridge, the recipe will work. The pasta just can’t be frozen solid.

Fresh pasta will also work.

I hope that helps!

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