Legend has it that toasted ravioli originated with a St. Louis chef dropping the pasta in hot oil instead of water. Here, we lighten it up by baking instead of frying and adding a serving of vegetables in the form of a vegetarian Bolognese-style sauce. More good news: this easy vegetarian dinner takes just 35 minutes to make.

Breana Killeen
Source: EatingWell Magazine, September 2019
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.

    Advertisement
  • Combine breadcrumbs, Parmesan and Italian seasoning in a shallow dish. Whisk egg and water in a separate shallow dish. Dip ravioli in the egg, letting excess drip off, then coat in the breadcrumb mixture, pressing to adhere. Place on the wire rack. Lightly coat the ravioli with cooking spray.

  • Bake the ravioli until golden brown and crispy, about 15 minutes.

  • Meanwhile, heat oil in a large saucepan over medium-high heat. Add bell pepper and mushrooms; cook, stirring, until softened, about 4 minutes. Add walnuts and cook, stirring, for 1 minute. Add marinara and cook until hot, about 2 minutes.

  • Serve the ravioli with the sauce and more Parmesan, if desired.

Tips

Tip: Using fresh ravioli instead of frozen saves time by skipping the step of boiling or thawing in this recipe. Most grocery stores offer an array of ravioli flavors in the fresh-pasta case: experiment to find what you like best (looking at you, butternut squash).

Nutrition Facts

478.9 calories; protein 19.6g 39% DV; carbohydrates 48.5g 16% DV; exchange other carbs 3; dietary fiber 6.2g 25% DV; sugars 9.2g; fat 23.2g 36% DV; saturated fat 6.2g 31% DV; cholesterol 93mg 31% DV; vitamin a iu 2464.7IU 49% DV; vitamin c 58mg 97% DV; folate 40.4mcg 10% DV; calcium 239.6mg 24% DV; iron 3.4mg 19% DV; magnesium 26.6mg 10% DV; potassium 266.7mg 8% DV; sodium 501.1mg 20% DV; thiamin 0.1mg 9% DV.

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/01/2019
This recipe is fantastic and quick. It's one of my new favorites. We ate leftovers cold, dipped in the sauce. Read More
Rating: 5 stars
09/13/2019
Loved this and very easy. I would decrease the panko to 3/4 cup next time. Threw alot away. Took a short cut and used our favorite mainara. Excellent! Read More