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Baked Parmesan Crusted Ravioli Bites - the perfect game-day gathering or party finger food that you can enjoy without the guilt of traditional fried ravioli! Super crispy on the outside, yet cheesy on the inside. Easy to make! #ravioli #appetizers #baked #gameday | https://withpeanutbutterontop.com

Baked Parmesan Crusted Ravioli Bites

Baked Parmesan Crusted Ravioli Bites - the perfect game-day gathering or movie night finger food that your friends and family will love! Easy to make with a handful of ingredients guaranteed to already be in your kitchen!
Course Appetizer
Cuisine Italian
Keyword Appetizer, Baked, Finger Foods, Game Day
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 461kcal
Author Samantha Buckner


  • 1 20 oz package cheese ravioli, refrigerated
  • 3/4 cup all-purpose flour
  • 4 large eggs
  • 2 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp sea salt, or to taste
  • black pepper, to taste
  • 1 tsp red pepper flakes, optional
  • 2 tsp Italian seasoning
  • 1/2 tsp garlic powder


  • Boil the ravioli al dente according to the directions on the package. Be sure not to overcook, otherwise you will have mushy ravioli! Transfer to a strainer and rinse well under cold water.
  • Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper and set aside. To three shallow bowls:
    Bowl 1: Add the eggs and whisk.
    Bowl 2: Add the flour.
    Bowl 3: Combine the remaining ingredients; panko breadcrumbs, parmesan cheese, and seasonings. Mix well.
  • Starting with bowl one and working your way to bowl three, coat each ravioli in flour, dredge through eggs making sure to allow any excess to drip off, and then coat each piece generously in the breadcrumb mixture.
  • Place each ravioli onto the baking sheet making sure to leave a bit of room in between each one to allow even baking.
  • Bake 12-13 minutes, turn, and bake for a 2-3 additional minutes. Or until the outside of the ravioli has reached a perfect, golden and crispy exterior.
  • Remove and serve garnished with additional parmesan cheese, freshly chopped parsley, and red pepper flakes. Best served right away with marinara.


  • You can pan fry these if you would prefer. I don't think anyone would object! ;-) Simply skip the boiling step and add enough oil to cover the bottom of a deep pot. Once heated to approximately 350 degrees F, fry each breaded ravioli 1-2 minutes per side, or until they are a crispy, golden brown on the outside.
  • You can swap the cheese ravioli for meat-filled ravioli or the pre-made ravioli of your choosing. Or even swap these out for tortellini.
  • If you do not have panko breadcrumbs or would rather not use flour, you can opt for coating in regular or seasoned breadcrumbs. If you use seasoned breadcrumbs, omit the italian seasoning and garlic powder (unless you're a garlic lover).
  • I use refrigerated ravioli, but frozen will work, too. Just make sure they are fully thawed prior to coating.
  • Number of ravioli's per package can vary, so nutrition is based on 8 ravioli's per serving.


Serving: 1serving, approximately 8 ravioli (see notes) | Calories: 461kcal | Carbohydrates: 69.6g | Protein: 16.8g | Fat: 12g | Saturated Fat: 4.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 135.5mg | Sodium: 752mg | Potassium: 44.9mg | Fiber: 3.9g | Sugar: 0.8g | Vitamin A: 330IU | Vitamin C: 0mg | Calcium: 232mg | Iron: 1mg