Baked Ravioli with Chunky Fire-roasted Marinara
- 2 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning, divided
- 1 (14.5 ounce) can fire-roasted diced tomatoes, partially drained
- 2 teaspoons dark brown sugar
- 16 prepared cheese ravioli
- 1 slice bread, well-toasted
- salt and ground black pepper to taste
- Mix 1 ½ tablespoons olive oil and 1 teaspoon Italian seasoning together in a small bowl. Brush the bottom of a small rimmed baking sheet with oil; set oil and baking sheet aside.
- Pulse the drained diced tomatoes, dark brown sugar, and the remaining olive oil and Italian seasoning in a food processor until blended to a consistency of your liking; season with salt and pepper to taste.
- Heat the marinara in a small saucepan over medium-low heat; transfer to a small bowl for dipping.
- Preheat oven to 400°F (210°C). Brush a small rimmed baking sheet with some of the Italian-Seasoned Olive Oil.
- Bring 4 cups water to a boil in a pot. Cook the ravioli at a boil until heated through, about 5 minutes; drain.
- Put the toasted bread in the bowl of a food processor and pulse until you have fine bread crumbs. Transfer to a small bowl.
- Brush the tops of the ravioli with the Italian-Seasoned Olive Oil. Dredge the ravioli into the bread crumbs; arrange onto the prepared baking sheet.
- Bake in preheated oven until golden brown. Serve with the warm marinara sauce.
Gluten-free? No problem. To make these fried ravioli GF, substitute 3 tablespoons gluten-free Italian-seasoned panko bread crumbs for the bread and use your favorite gluten-free ravioli. Add 1 tablespoon finely grated Parmesan cheese to the bread crumbs for extra flavor.
What others are saying
Sam Dalton says:
This baked ravioli is incredible! They're so good, I throw them back two and three at a time. I also love that they're baked and not fried. This is now my favorite snack when I'm in front of the tv watching college sports.
Aja A says:
I cheated and bought pre-made cheese ravioli. I mean that's the way to do it right when you don't have much time and want a baked snack in the middle of the night? Alongside the marinara, I had some leftover alfredo sauce that I made a few days ago and it was so delicious. I felt no guilt at all, but that is to be determined the next day. Regardless, I enjoyed these as it reminded me of the times I would call the only Italian restaurant open after midnight to order fried ravioli.