Toasted Herb-Crusted Ravioli


This recipe is for the lazy among us, because it required very little effort/brainpower. It’s healthier because it is baked, not fried! It’s also, like most of my recipes, very versatile.

I used lobster ravioli because that’s what I had, but this would be very good with a cheese ravioli I think. The kind I used was from Trader Joe’s in the refrigerated section. It is striped red hence the interesting color of mine. I ate it with their organic tomato sauce on the side. I think this could be an amazing appetizer though as a toasted butternut squash ravioli (maybe with a maple syrup or creamy yogurt/honey sauce on the side?). Anyway it doesn’t take much and is pretty fool proof.


  • Ravioli (that you made or pre-made) from the refrigerated section of the store.
  • 1/3 cup bread crumbs.
  • 3 tsp Herbs de Provonce (or any herb combination you have at home – but this is one of my favorites. It is from France and makes anything – even a scrambled egg – gourmet).
  • 1/4 C Parmesan cheese (asiago would work too).
  • 1/2 C milk (any % will work – I used skim).


  1. If ravioli is frozen, thaw most of the way in the refrigerator (always thaw things in the refrigerator or in the microwave – thawing at room temperature is very dangerous; no perishable food should be kept at room temperature for more than 4 hours TOTAL- this includes delivery to the store, stocking, and the ride home).
  2. Pre-heat oven to 375 degrees.
  3. Put milk in a small bowl.
  4. Combine bread crumbs and herbs in a separate bowl.
  5. Prepare a baking sheet with either a silpat or parchment paper.
  6. Dip each ravioli in the milk, then cover it in the bread crumbs and herbs (press it down on both sides into the bowl. Then place each ravioli on the baking sheet.
  7. Once all raviolis are on the baking sheet, sprinkle the tops generously with parmesan cheese (but save some for the other sides).
  8. Bake the ravioli for 12-14 minutes or until brown around the edges.
  9. Take out ravioli, flip each piece, sprinkle with more parmesan, and bake again for 2-3 more minutes.
  10. During this time, heat the sauce you wish to serve them with.
  11. Remove ravioli from oven and let cool. – they will be hot inside even if they have cooled on the outside.
  12. Enjoy with your chosen sauce!

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