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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.

Source: EatingWell Magazine, September 2019


Recipe Summary

35 mins
35 mins


Ingredient Checklist


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

  • 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.


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

6 ravioli & 3/4 cup sauce each
479 calories; protein 19.6g; carbohydrates 48.5g; dietary fiber 6.2g; sugars 9.2g; fat 23.2g; saturated fat 6.2g; cholesterol 93mg; vitamin a iu 2464.7IU; vitamin c 58mg; folate 40.4mcg; calcium 239.6mg; iron 3.4mg; magnesium 26.6mg; potassium 266.7mg; sodium 501.1mg; thiamin 0.1mg.

2 1/2 starch, 2 fat, 2 vegetable, 1 1/2 high-fat protein