Baked Ravioli is coated in buttermilk then breaded with Italian seasoned bread crumbs, corn meal and parmesan cheese. These lightly crispy ravioli are perfect as an entree or appetizer served with marinara sauce for dipping.
Crispy breading makes everything better. Even ravioli!
Or maybe I should say especially Ravioli! This baked cheese ravioli recipe turns ordinary store bought ravioli into a restaurant quality dish.
SAVE THIS BAKED RAVIOLI TO YOUR FAVORITE PINTEREST BOARD!
I can’t believe how easy it is to make crispy ravioli without deep frying. These came out beautifully golden brown with the aromatic flavor of the Italian herbs front and center. Bite into the crispy exterior to get a perfect mouthful of the tender pasta shell and lots of gooey cheese.
My favorite part? Baked ravioli are ready to eat in about 30 minutes!
What do I need?
You can make jaw-droppingly tasty oven baked ravioli with just a few ingredients:
- Cheese ravioli – I used a package of frozen ravioli, thawed in the fridge overnight.
- Italian seasoned breadcrumbs
- Buttermilk – Homemade buttermilk substitute works too! Just use ½ cup of regular milk, add 1 ½ teaspoons of white vinegar to it. Stir and then let sit for 15 minutes before stirring again and using.
- Yellow cornmeal
- Parmesan cheese – Freshly grated, not the shaker kind.
Serve the baked ravioli with your favorite homemade or store bought marinara sauce.
Can you bake frozen ravioli?
Frozen ravioli is delicious baked, provided it’s thawed first. Take it out of the freezer a few hours ahead of time and let it thaw in the fridge.
To make breaded ravioli, I dipped each ravioli in buttermilk, then a mixture of cornmeal, breadcrumbs and Parmesan cheese. After about 12 minutes in the oven, they were perfectly crispy and ready to eat!
So easy and delicious.
These breaded cheese ravioli make a delicious appetizer for an Italian dinner. They’re a great party food too!
If you’re hankering for more easy appetizers to serve at your next get-together, I highly recommend trying these Cream Cheese Stuffed Mushrooms next. They’re fancy enough for an elegant event but easy enough for a weeknight meal too.
We have so many other amazing appetizers on the blog for any occasion too. Which one is top on your list?
- Poached Pear and Goat Cheese Appetizer
- Loaded BBQ Chicken Nachos
- Chicken Taco Dip
- Sausage Cranberry Brie Bites
- Double Pepperoni Bread Twist
- Sausage Balls
- Chicken Enchilada Bites
And don’t forget about my super easy Pepperoni Bread! It’s THE dish I’m always asked to bring whenever we go to a potluck or gathering. It’s great for any game day as well!
I never get tired of pasta! There are so many ways to enjoy it, from the traditional to inventive. Check out these other flavorful and easy pasta recipes our readers love, baked and otherwise!
- Lemon Garlic Shrimp Pasta
- Baked Spaghetti
- Spaghetti and Meatball Braid
- Pepperoni Pizza Pasta
- Chicken Mozzarella Pasta
- Chicken Parmesan Spinach Pasta Bake
- Caprese Pasta
- Summer Pasta
- Pesto Chicken Pasta Salad
I can’t talk about pasta without telling you to try my mother’s lasagna! Next time you’re craving pasta, it’s one you definitely have to make. Be sure to serve it with some of my grandmother’s Italian bread, too!
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Turn frozen cheese ravioli into the best Italian appetizer with this crispy Baked Ravioli recipe!
Breaded Baked Ravioli
- 2 medium mixing bowls
- 2 forks
- cooking spray
- 12 oz small cheese-filled ravioli (about 24 ravioli) thawed in fridge
- ½ cup Italian seasoned bread crumbs
- ⅓ cup yellow cornmeal
- ⅓ cup grated Parmesan cheese
- ½ cup buttermilk
- Marinara sauce heated, for dipping
- Preheat oven to 375 degrees F.
- In a shallow pan or bowl, combine bread crumbs, cornmeal, and Parmesan cheese. Mix well.
- Pour buttermilk into a bowl. Dip the ravioli into the buttermilk then into the bread crumb mixture, coating it evenly.
- Place ravioli on a baking sheet. Before placing into the oven, spray each one with cooking spray to help make it more crispy. Bake 10 – 15 minutes or until lightly golden.
- Serve with heated marinara.
This post was originally published 2/25/14. It has been updated in format and with pictures on 2/28/22.