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Friday, April 9, 2010

Crunchy Baked Ravioli

A few posts ago, I made Fresh Ravioli with White Bean, Bacon & Leek Filling. I boiled some to eat that day, and I froze the rest to eat later.

Today, I wanted something crunchy and admittedly unhealthy. Usually, when I get this "munchy" feeling, it means I want something fried, although I try to stay away from frying because it's not that healthy.  To overcome this feeling, I generally reach into the freezer for my Baked Spring Rolls, which provide all the crunch without the fat. Unfortunetely for me, I had already polished those off during a previous freezer siege.  I did, however, have the ravioli, so I decided to try my luck with them.

So, I put them on a baking sheet, drizzled them with a little olive oil, and baked them at 180 degrees for about 20 minutes. They browned up beautifully and were crunchy and delicious! Just the cure for the munchies!

Now, you could jazz this up for entertaining by serving it along side some warm marinara sauce. Yum!

Crunchy Baked Ravioli

Olive Oil for Drizzling
Marinara Sauce for dipping

Preheat the oven to 180 degrees Celsius (350 degrees Farenheit).

Place the ravioli on a lined baking sheet. Drizzle with olive oil. Bake for about 20 minutes until golden and crispy. Serve with warm marinara sauce.


  1. Never thought about baking them, but why not, right???

  2. My husband and I have been doing this for a number of years- and I agree with you, it's a perfect way to satisfy a craving for crunch without having something fried. I've made these and served them over a salad with a little italian dressing or balsamic and olive oil for a great lunch.

  3. These look great. Baking makes total sense, and the applications are endless