Toasted Ravioli with Marinara Sauce


When I came across this recipe I was confused to see that it was the "healthy" version of ravioli. Aside from using low-fat cheese or having the dough be whole-wheat, I didn't think there was much you could do to make ravioli healthy.

Then I realized that it was comparing this recipe to fried ravioli. Who fries ravioli? And why?

Toasted Ravioli with Marinara Sauce
Slightly Adapted From: Clean Eating
Servings: 6-8
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Marinara Sauce Ingredients: 
    • 14 oz. no-salt-added crushed tomatoes
    • 1 small onion, diced
    • 2 cloves garlic, chopped
    • 1 tbs. oregano
    • 1 tbs. thyme
    • 1 tbs. balsamic vinegar
    • 1 tbs. olive oil
    • red pepper flakes, salt and pepper to taste
    Ravioli Ingredients:
    • 13 oz. package cheese ravioli
    • 1/2 cup bread crumbs
    • 1/4 cup grated Parmesan cheese
    • 2 egg whites, whisked
    • 1 tsp. oregano
    • 1 tsp. thyme
    • 1/2 tsp. garlic powder
    • cayenne pepper, salt and pepper to taste

1. Heat oil in a skillet over medium heat. Add the onions and cook for 5-7 minutes or until soft.
2. Add the garlic, oregano, thyme and red pepper flakes. Cook for 2-3 minutes or until the garlic is fragrant.
3. Add the tomatoes, salt and pepper, cover and bring to a boil.
4. Uncover, reduce the heat to medium-low and let simmer for 30 minutes stirring occasionally.
5. Add the balsamic vinegar and simmer for another 5 minutes. Remove from the heat and let cool.
6. Using an immersion blender or blender, puree the mixture until it reaches the desired consistency. Cover to keep warm.
*The marinara sauce can be made up to two days in advance*
7. Preheat the oven to 375. Line a baking sheet with foil and spray with non-stick cooking spray.
8. In a shallow dish whisk together the egg whites with salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, oregano, thyme, garlic and cayenne pepper.
9. Dip each ravioli into the egg white mixture then into the bread crumb mixture. Shake off any excess bread crumbs and place on the baking sheet. Repeat with remaining ravioli.
10. Bake the ravioli for 8 minutes, flip them over and then return to the oven to bake for an additional 8 minutes.
11. Serve with marinara sauce.

We had a bit of a break through with this dinner. I've mentioned before that Tom doesn't like salads right? Well, along with dinner I made a small simple salad of spring mix, cucumber, carrots and grape tomatoes. I told him I'd like him to just try some of it. He did.

He didn't necessarily like it, but he didn't spend the rest of the night moaning about how the evil lettuce was going to kill him so I consider it a huge success.

Since I found this recipe in a Clean Eating magazine, I opted for the low-fat version of ravioli. Personally, I wasn't impressed with the cheese portion. It was extremely dry and not cheese flavored at all. I think this is just further encouragement to buy the pasta attachments for my Kitchen Aid.


  1. Haha. People from St Louis fry ravioli! The college I go to is full of people from St Louis, and I had never heard of toasted ravioli until I met everyone here... people LOVE it! (It is actually pretty delicious.)

    1. Very interesting. It's pan fried right?

  2. When I saw the title, I thought "fried ravioli" too :) I like the idea of toasting them - my Hubs will appreciate! Thank you for sharing!


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