Toasted Ravioli with Marinara

I've never had a fried ravioli because I don't like fried foods. I love crisp, crunchy things, but not the grease that comes along with it. I often find myself trying to create 'oven-fried' recipes. I think these were a great attempt to get the crispness, however I should have flipped them to also toast the bottoms. I used store bought ravioli for ease, but homemade would make these even better, I'm sure. I did make a large batch of my favorite sauce for dipping though!

Toasted Ravioli with Zesty Marinara

1 bag of fresh or frozen ravioli (about 30)

1 tbsp. butter

1 tbsp. EVOO

1/4 cup breadcrumbs

1/4 cup parmesan cheese

2 cups zesty marinara (recipe below)

Bring a large pot of water to a boil, add a large handful of salt.

Drop in ravioli, cook for half the time the package directs (mine was 6 minutes, so I cooked for 3).

Preheat broiler to high.

Drain ravioli, add butter and EVOO to the pot, swirl around.

Add ravioli, toss in butter/EVOO to coat, add breadcrumbs and parmesan, toss gently to coat.

Line a cookie sheet with parchment, arrange ravioli in a single layer.

Sprinkle with more breadcrumbs or cheese, if necessary.

Broil for 3-5 minutes, keep the oven door cracked and watch carefully so they don't burn.

Arrange on a plate, serve with marinara.

Zesty Marinara:

1 tbsp. EVOO
1 yellow onion, minced
2 cloves of garlic, minced
Salt and Pepper
1 tsp. dried oregano
½ tsp. fennel seed
Pinch of crushed red pepper flakes
½ c. dry red wine
2 28 oz. cans organic crushed tomatoes
1 15 oz. can organic tomato sauce
1 5 oz. can organic tomato paste


In a saucepot over medium low, add EVOO, onion and garlic.
Season with salt and pepper.
Sweat onions and garlic for 5 minutes.
Turn heat to high, add red wine, reduce by half, turn to low, add spices and tomatoes.
Cover and simmer for at least 30 minutes.