Looking to impress your friends? Whip up a platter of these bad boys and you’re guaranteed to please the masses. These crispy cheese and spinach ravioli are everything you need in an appetizer. A crunchy, parmesan crumb on the outside, filled with cheese and spinach and dipped in a delicious homemade marinara sauce. Not only are they amazing but they’re also fun and easy to make! They only take about 15 minutes to assemble and another 12 in the oven. I mean just look how crispy they are?!
How to make them:
Now I mean it when I say they only take half an hour to make, but you will need to be good at multi-tasking for this to happen. What I mean is, have the tomatoes and garlic roasting while you dredge the ravioli. Then while the ravioli are baking we finish and blend the sauce. I promise it’s super easy!
The ravioli: Set up a dredging station, one bowl with 2 eggs beaten and another large plate with the bread crumbs, grated parmesan, Italian herbs and everything bagel seasoning well combined. For this recipe you want to use fresh ravioli – homemade or store-bought is fine (if store-bought, make sure you get the fresh ones from the refrigerated section, not dried). Dip a few at a time in the egg mix and then coat well in the panko. Pat them down hard so the crumbs stick. Arrange on a tray lined with baking paper so none are touching. Repeat this process with the rest of the ravioli and bake in the oven at 200 degrees C for 12 minutes.
The marinara: Roast 3 tomatoes and 4 large cloves of garlic in the oven at 200 degrees while you prep the ravioli. When it’s time for the pasta to go in, remove the tomatoes and garlic and transfer them into a small pot on the stove. The skins of the tomatoes should easily come off, as well as the garlic papers. Bring this to a low simmer and break up the tomatoes with a whisk. Stir through some dried oregano, salt and pepper and roughly torn fresh basil. Once the sauce has started to reduce, use a stick blender to thicken it. If you like it spicy, add some red pepper flakes.
More delicious appetizers to try:
- Cheesy Spinach and Bacon Filled Pastries
- Asian Pulled Pork Bao Buns
- Mediterranean Chicken Skewers
- Spring Onion Pancakes
If you give these crispy cheese and spinach ravioli a try, let me know in the comments!
OVEN-BAKED CRISPY CHEESE AND SPINACH RAVIOLI
Course: AppetizersDifficulty: Easy4
servings15
minutes15
minutes30
minutesThe perfect crispy appetizers all your friends will love!
Ingredients
30 fresh cheese and spinach ravioli
2 eggs beaten
1/2 cup panko bread crumbs
1/4 cup parmesan grated
1 tsp Italian herbs
2 tsps everything bagel seasoning (optional)
- Tomato Dipping Sauce
3 tomatoes
4 cloves garlic
1 tsp garlic powder
1 tsp dried oregano
fresh basil
Directions
- Roast the tomatoes and garlic in the oven at 200 degrees C.
- Meanwhile, assemble the ravioli. Crack the eggs into 1 bowl and combine the panko, parmesan, Italian herbs and everything bagel seasoning in another. Dip the ravioli in the eggs, then coat them in the crumb mix. Place on a tray lined with baking paper so none are touching.
- Bake in the oven at 200 degrees for 12 minutes. Take out the tomatoes and garlic.
- Remove the skins from the tomatoes and paper from the garlic and place in a small pot on medium heat. Bring to a simmer and mash up the tomatoes. Stir through the oregano, garlic powder, fresh basil, salt and pepper and let the sauce reduce for a few minutes.
- Just before the ravioli are done, use a stick blender to thicken the sauce.
- Take out the ravioli when they are golden brown on the outside.
Notes
- If you don’t have everything bagel seasoning just use salt and pepper, I just like the extra flavour it gives!
