Oven Toasted Ravioli #SundaySupper

Curious Cuisiniere

Ready in: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 30


  • ½ tsp basil
    Produce;Spices and Seasonings
  • ¼ tsp black pepper
    Spices and Seasonings
  • ¾ c bread crumbs
    Pasta and Rice
  • 1 egg, slightly beaten
    Milk, Eggs, Other Dairy
  • 6 eggs
    Milk, Eggs, Other Dairy
  • ½ tsp garlic powder
    Spices and Seasonings
  • ½ tsp oregano
    Produce;Spices and Seasonings
  • ¼ c (1 oz) fresh Parmesan cheese, grated
  • ½ tsp parsley
  • 30 frozen ravioli (Make your own using the recipe below)
  • ½ c ricotta cheese
  • ½ tsp salt
    Spices and Seasonings
  • 1 Tbsp skim milk
    Milk, Eggs, Other Dairy
  • ½ c frozen spinach,thawed and squeezed dry
  • 3 ¾ - 4 c unbleached all-purpose flour
  • ¼ c whole wheat flour


  • Preheat your oven to 400F.
  • Place a greased wire rack on an aluminum foil lined baking sheet.In a small bowl, combine breadcrumbs, wheat flour, grated Parmesan cheese, and spices.In another small bowl, lightly beat together egg and milk.Dip the frozen ravioli first in the egg mixture and then in the breading, pressing the breading lightly into the ravioli to coat.
  • Place breaded ravioli on the greased rack and continue until all the ravioli has been coated.
  • Bake ravioli for 15-20 minutes, until puffy and golden.
  • Serve with homemade marinara sauce. (Get our recipe here.)Freeze breaded ravioli in a single layer on a parchment-lined baking sheets for 30 minutes.
  • Transfer frozen ravioli to an air-tight bag or container and store in the freezer for up to 6 months.
  • Bake as directed above from frozen.
  • Place 3 c flour in a medium bowl. Make a well in the middle of the flour and crack the eggs into the well. With your hands (or a spoon/spatula) gently mix the eggs into the flour until a soft dough comes together.Turn the dough onto a lightly floured surface and knead the dough for 10 minutes, adding the remaining cup of flour as needed to keep the dough from sticking to the surface or your hands. (Dont skimp on the kneading, this is probably the most important part to good pasta!)Wrap the dough in plastic wrap and let rest for 10 minutes to 1 hour. (Dough can be made ahead of time and let rest for up to 24 hours in the refrigerator.
  • Let come to room temperature for 1 hour before rolling out.)While the dough is resting, make your filling. Squeeze any excess moisture out of the spinach. (You dont want your filling to get soupy from the spinach moisture.)
  • Mix the dry spinach with the ricotta cheese, beaten egg, herbs, and salt. Set aside.Divide the dough into two portions. Cover one portion with a towel so it doesnt dry out while you work with the other.On a well-floured work surface, roll one portion of the dough into a rectangle, roughly 10 inches by 12 inches and inch thick. (We find it helpful to re-flour the surface halfway through rolling to be sure the dough doesnt stick.)
  • Place 1 teaspoon worth of filling evenly spaced (roughly 1 inch apart) in 3 columns and 5 rows for a total of 15 mounds of filling covering slightly less than half of the rolled out dough.Using your fingers, brush a little water on the dough between the filling mounds.Fold the empty side of the dough over the filling, matching up the edges of the dough.Using a ruler (or knife or bench scraper) cut the ravioli between the mounds of filling. (You should see little mounds that will be your guide.Press the edges of each ravioli together to seal in the filling and place them on a parchment-lined baking sheet.Repeat the process with the second half of the dough.Boil ravioli in salted water for 2-3 minutes, until they float.Freeze ravioli on the baking sheets for 30 minutes.
  • Transfer frozen ravioli to an air-tight bag or container and store in the freezer for up to 6 months. To cook, boil as directed above from frozen.Freeze ravioli on the baking sheets for 30 minutes.
  • Remove from the freezer and bread according to Toasted Ravioli instructions.


  • Calories: 379.58  cal  (18.98%)
  • Fat: 12.22  g  (18.8%)
  • Saturated Fat: 4.22  g  (26.35%)
  • Carbohydrates: 49.38  g  (16.46%)
  • Sugar: 2.01  g  (2.23%)
  • Cholesterol: 86.84  mg  (28.95%)
  • Sodium: 617.11  mg  (26.83%)
  • Protein: 16.97  g  (33.93%)
  • Iron: 9.41  mg  (52.27%)
  • Selenium: 11.5  µg  (16.42%)
  • Fiber: 3.06  g  (12.25%)
  • Manganese: 0.2  mg  (10.03%)
  • Phosphorus: 57.56  mg  (5.76%)
  • Calcium: 51.57  mg  (5.16%)
  • Vitamin B2: 0.08  mg  (4.82%)
  • Folate: 14.93  µg  (3.73%)
  • Vitamin B1: 0.05  mg  (3.3%)
  • Vitamin K: 2.92  µg  (2.78%)
  • Zinc: 0.41  mg  (2.74%)
  • Vitamin B5: 0.26  mg  (2.63%)
  • Vitamin A: 129.98  IU  (2.6%)
  • Copper: 0.05  mg  (2.47%)
  • Magnesium: 9.1  mg  (2.28%)
  • Vitamin B12: 0.13  µg  (2.14%)
  • Vitamin B3: 0.41  mg  (2.02%)
  • Vitamin B6: 0.04  mg  (1.77%)
  • Vitamin D: 0.22  µg  (1.5%)
  • Potassium: 48.53  mg  (1.39%)
  • Vitamin E: 0.2  mg  (1.33%)

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