I’ve seen toasted ravioli on a few different restaurant menus and floating around the Internet for years now, so I can’t explain what took me this long to finally give them a try. And I’m here to say shout that I am so glad I did.

My ravioli puffed nicely with a beautiful golden crispy and crunchy topping, thanks to the Italian-style panko. Many recipes call for regular breadcrumbs, but I am all about the crunch these days, so I opted for Italian-style Panko breadcrumbs instead. Such a rebel, I know!

Some choose to toast their ravioli in an air fryer, but that seemed like it might be potentially a little messy with all the air blowing around the panko – so I did mine in the oven. I think these ravioli turned out beautifully after just about 15 minutes and received rave reviews from all who sampled them!

How Many Calories and WW Points in Crispy, Crunchy Panko Crusted Ravioli?

According to my calculations, each serving has 120 calories.

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Recipe Ingredients

• Milk – A small amount of liquid helps thin the egg mixture, making it easier to coat the ravioli evenly. Any dairy or non-dairy milk will work.
• Egg – Acts as a binder, helping the breadcrumbs stick to the ravioli for a crispy, golden crust.
• 1/2 cup Italian Style Panko Breadcrumbs – Light and airy Japanese-style breadcrumbs with Italian seasoning for extra flavor and crunch. These create a crispier texture than regular breadcrumbs.
• Salt – Enhances the flavors of the coating and balances the richness of the ravioli filling. I use Kosher salt most often.
• Fresh ravioli – I used Rana mushroom ravioli– tender, flavorful pasta filled with creamy mushroom goodness. Any flavor fresh ravioli will work.
• Grated Parmesan cheese – Adds a nutty, salty depth of flavor to the breadcrumb coating, helping it crisp up beautifully. Substitutions: Pecorino Romano – A sharper, saltier cheese that adds a bold flavor. Grana Padano – Milder and slightly creamier than Parmesan but still provides a rich, nutty taste. Asiago – Offers a similar texture with a slightly sweeter and nuttier flavor.
• Optional Dipping Sauce (room temperature or warm) – A tasty finishing touch! Try marinara for a classic Italian flavor, bruschetta topping for a fresh twist, Alfredo for creamy richness, or pesto for a herby kick.

How to Make Oven Baked Panko Crusted Ravioli, Step-by-Step

Step 1: Gather and prepare all ingredients. Set aside a rimmed sheet pan and crisper rack. Alternately, you can line a baking sheet (affiliate link) with foil and spray lightly with nonstick spray.

Step 2: Preheat oven to 400F degrees.

Step 3: Whisk the milk and egg in a small bowl (affiliate link) until combined.

Step 4: In a medium bowl, stir together the panko, salt and Parmesan.

Step 5: One by one, dip the ravioli in the egg mixture, then toss to coat with the panko parmesan mixture. Place coated ravioli on a wire rack set in the sheet pan.

Step 6: Bake for 13 to 15 minutes, or until ravioli are golden and crispy.

Step 7: Serve panko crusted toasted ravioli with your favorite warmed sauce (marinara sauce, pizza sauce, bruschetta topping, Alfredo sauce, pesto, etc.)

Step 8: Store any leftover ravioli in an airtight container in the refrigerator.

Recipe Notes

I chose mushroom ravioli because it was on sale when I was shopping. Feel free to use your favorite ravioli. I have also made this with Rana’s Chicken and Roasted Garlic Ravioli and it was delicious!

If you have plain panko, all you have to do is add about 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic powder and 1/4 teaspoon onion powder for homemade Italian-style panko.

Though I have yet to try this in the air fryer, it will work, but may be a bit messier with the circulating air in the air fryer pushing the panko around. And you may have to toast it in several batches depending on the size of your air fryer’s basket.

Serving Suggestions

I like this crispy, crunch ravioli served with warm marinara. Other popular dipping sauces include bruschetta topping, basil pesto, pizza sauce and Alfredo sauce.

Ways to Use Leftovers

Store any leftovers in an airtight container in the refrigerator. To retain the crispy crunch that makes these so addictive to eat, reheat ravioli at 350F degrees until heated through.

Try chopping a few rewarmed ravioli and adding as a topping your favorite salad – they would make wonderful additions to this Artichoke Tomato Salad, Chicken Souvlaki Salad, Easy Chicken Caesar Slaw, BBQ Ranch Chicken Salad or Cheeseburger Salad . I think they make wonderful alternatives to salad croutons!

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