Baked Ravioli Bites Recipes

BAKED RAVIOLI BITES

Steps:

• Preheat broiler. Grease baking sheet. Dip prepared ravioli into beaten eggs, coating both sides, then into breadcrumbs coating both sides. Place on prepared baking sheet. Lightly spray tops of ravioli with cooking spray.
• Broil for 1-2 minutes or until edges begin to brown. Turn and spray with cooking oil and broil for an additional 1-2 minutes.
• Top each ravioli with 1 teaspoon pesto and choice of assorted toppings.

BEEFY BAKED RAVIOLI

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
• Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
• Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

EASY RAVIOLI BAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
• Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
• Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

BAKED RAVIOLI

Steps:

• Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
• Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
• Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

BAKED RAVIOLI

Steps:

• Preheat the oven to 350F.
• Crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic salt. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce, wine and tomatoes.
• Spread 1/3 of the sauce in the bottom of an 9X13 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle half of the mozzarella cheese and repeat layers. Sprinkle Parmesan cheese on top. Cover with aluminum foil.
• Bake for 25 minutes in the preheated oven. Remove foil and bake another 10-20 minutes until bubbly. Rest for 10-15 minutes before serving.

BREADED TOASTED RAVIOLI

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
• Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
• Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
• Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

TOASTED RAVIOLI PUFFS

Steps:

• Preheat oven to 400°. Cook ravioli according to package directions; drain. Transfer to a greased baking sheet. Brush with salad dressing. In a small bowl, mix bread crumbs and cheese; sprinkle over ravioli., Bake 12-15 minutes or until golden brown. Serve with marinara sauce.