Baked Ravioli with Marinara Dipping Sauce
Many of us agree: No appetizer spread would be complete without St. Louis–style toasted ravioli. This simple five-ingredient version omits the usual deep-fried breading and transforms the stuffed fresh pasta into crispy perfection with a simple egg wash, a sprinkle of Parmesan, and a quick bake. Zap some marinara sauce in the microwave and let the dipping begin.
Store-bought cheese ravioli without sauce
1 large egg(s), beaten
Grated Parmesan cheese
Jarred fat-free marinara sauce
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, toss the ravioli with the egg to coat. Sprinkle with the cheese and oregano and toss well. Arrange the ravioli in a single layer on the prepared pan. Bake the ravioli until browned on the bottoms, about 10 minutes. Turn the ravioli over and continue to bake until browned on the bottoms, about 5 minutes more.
- Meanwhile, in a small microwave-safe bowl, microwave the marinara on High until warm, about 45 seconds. Serve the ravioli with the sauce for dipping.
- Serving size: ⅓ cup ravioli and 4 tsp sauce