Soft pillows of lobster and cheese coated in a blend of bread crumbs, Parmesan, and herbs baked to crispy golden perfection with basil ketchup for dipping.
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I first made this recipe for Toasted Parmesan-Herb Crusted Ravioli back in December to take to a neighborhood Christmas party. I paired it with Basil Ketchup for dipping.
Instead of making homemade ravioli, I bought a couple of packages (lobster ravioli and porcini mushroom ravioli) from Trader Joe’s. They weren’t gluten free and I didn’t want to take Gluten Ease (because I think I overdid it at Thanksgiving) so I abstained. Anyway, I heard that it was delicious from everyone who tried it at the party.
One of my neighbors just recently asked me how I made the raviolis and it made me think of making it again but for dinner with a simple garden salad with blue cheese dressing.
It was definitely worth taking the Gluten Ease. They were so tasty. So tasty, in fact, that I want them again on a regular basis. I’ll have to dust off my gluten-free ravioli recipe and make those again.
Toasted Parmesan-Herb Crusted Ravioli (A printable version is at end of post)
Yields 2 servings for main course
Ingredients:
1 package ravioli (homemade or store-bought from the refrigerated section) (I used their Lobster ravioli)
1/2 cup of milk
1 egg, slightly beaten
1/3 cup of gluten free bread crumbs (homemade or store-bought)
1/3 cup of gluten free panko
1/2 teaspoon salt
1/2 teaspoon pepper
3 teaspoons Herbs de Provence
1/4 cup freshly grated Parmesan
Basil Ketchup, for dipping
Directions:
Preheat oven to 375°F. Prepare a baking sheet with either a silpat or parchment paper and set aside.
In a medium bowl, mix milk and eggs. In a separate bowl, combine bread crumbs, panko, Herbs de Provence, salt and pepper.
Dip each ravioli in the milk/egg mixture. Place ravioli in the bread crumb mixture, pressing ravioli down on both sides into the bowl to make sure ravioli is thoroughly coated. Then place each ravioli on the baking sheet.
Once all raviolis are on the baking sheet, sprinkle the tops generously with parmesan cheese (but save some for the other sides).
Bake the ravioli for 12-14 minutes or until brown around the edges. Take out ravioli, flip each piece, sprinkle with more parmesan, and bake again for 2-3 more minutes.
Remove ravioli from oven and let cool slightly. Enjoy with basil ketchup or your chosen sauce!
- 1 package ravioli (homemade or store bought from the refrigerated section)
- ½ cup of milk
- 1 egg, slightly beaten
- ⅓ cup of gluten free bread crumbs
- ⅓ cup of gluten free panko
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 teaspoons Herbs de Provence
- ¼ cup freshly grated Parmesan
- Basil Ketchup, for dipping
- Preheat oven to 375°F. Prepare a baking sheet with either a silpat or parchment paper and set aside.
- In a medium bowl, mix milk and eggs. In a separate bowl, combine bread crumbs, panko, Herbs de Provence, salt and pepper.
- Dip each ravioli in the milk/egg mixture. Place ravioli in the bread crumb mixture, pressing ravioli down on both sides into the bowl to make sure ravioli is thoroughly coated. Then place each ravioli on the baking sheet.
- Once all raviolis are on the baking sheet, sprinkle the tops generously with parmesan cheese (but save some for the other sides).
- Bake the ravioli for 12-14 minutes or until brown around the edges. Take out ravioli, flip each piece, sprinkle with more parmesan, and bake again for 2-3 more minutes.
- Remove ravioli from oven and let cool slightly. Enjoy with basil ketchup or your chosen sauce!
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