Baked Ravioli with Chunky Fire-roasted Marinara

Image of Rebecca Young
Rated 5.0 based on 2 customer reviews
Baked Ravioli with Chunky Fire-roasted Marinara
Baked Ravioli with Chunky Fire-roasted Marinara
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  • 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


  1. 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.
  2. 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.
  3. Heat the marinara in a small saucepan over medium-low heat; transfer to a small bowl for dipping.
  4. Preheat oven to 400°F (210°C). Brush a small rimmed baking sheet with some of the Italian-Seasoned Olive Oil.
  5. Bring 4 cups water to a boil in a pot. Cook the ravioli at a boil until heated through, about 5 minutes; drain.
  6. Put the toasted bread in the bowl of a food processor and pulse until you have fine bread crumbs. Transfer to a small bowl.
  7. 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.
  8. Bake in preheated oven until golden brown. Serve with the warm marinara sauce.
Mealthy tip:

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.


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(2 Reviews)

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What others are saying

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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.

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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.