I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Baked Ravioli
...in your mind.
Baked Ravioli

Baked Ravioli

Keep extra ravioli in the freezer and you’ll be set for a last minute, unexpected gathering. Buy the larger ones - you eat these with your fingers and the bigger ones are more fun.


  • 1 pound fresh ravioli, any kind
  • 1 cup plain bread crumbs
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano


  1. Preheat oven to 400
  2. Mix bread crumbs, cheese and herbs in a large bowl
  3. Cook ravioli in boiling water according to package directions
  4. Drain, but not too well and toss them in the bread crumb mixture to coat
  5. Place on greased baking sheet and bake for about 5 minutes or until bottoms start to brown
  6. Remove and place under broiler until tops brown as well
  7. Serve with any sauce for dipping - regular pesto, sun dried tomato pesto, spaghetti sauce, mustard sauce - it’s up to you, Emeril.