Lightly Toasted Ravioli with Cheesy Marinara Sauce, baked til crispy and dunked in the most savory marinara!
My brother is the sauce king. A title appointed by me. When we were growing up he would come up with these sauces for dipping everything and I still remember the day he combined cream cheese and marinara sauce for dipping breadsticks.
I’ve whipped up that 2 ingredient concoction so many times I’ve lost count and when I made toasted ravioli, I new exactly what it needed – cheesy marinara. The ravioli was delicious by itself, it really was, but by kicking the ingredient list up from 4 ingredients to 6, the whole thing becomes AHmazing.
Toasted Ravioli with Cheesy Marinara Sauce
Lightly breaded cheese ravioli pasta, baked til crispy and served with creamy, cheesy marinara sauce!
- 1 9-ounce package cheese ravioli
- 1/2 cup Italian bread crumbs
- 1 egg
- 1 tablespoon water or milk
- 1/2 cup marinara sauce
- 2 ounces cream cheese
Preheat oven to 400 degrees. Grease a baking sheet and set aside. Prepare ravioli according to package's instructions. Drain and pat dry with a paper towel.
Place bread crumbs in a small bowl. Whisk together egg and water or milk in a second bowl.
Dip ravioli in the egg mixture, tossing to coat, then toss ravioli in the breadcrumbs to coat. Place on baking sheet. Spray lightly with cooking spray or olive oil mist.
Bake ravioli for 4-8 minutes until browned. While ravioli is baking, mix together cream cheese and marinara sauce. Serve sauce warm (you can heat it on the stove or in the microwave for a few seconds if needed) with toasted ravioli.
Serves 4 as an appetizer or 2 as a main dish.