Crispy Ravioli Pizza Dippers with Basil Dip
Cheese ravioli turn golden and crisp in the oven for dunkable pizza bites with a cool basil dip.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (73 reviews)
INSPIRED BY
Inspired by the crunchy pasta snacks and pizza-shop dipping platters that make casual gatherings easy. The baked ravioli with basil yogurt and marinara is an original Tastelicious appetizer.
Story
Theo likes a snack that can survive a paper plate, a loud conversation, and a second trip to the dip bowl. These ravioli get crisp like a pizza crust while keeping a cheesy center. Marinara handles the red-sauce job, and the basil dip brings a cool side road. Serve them hot and do not expect the first tray to last long.
By Theo
Ingredients
- 18 ounces refrigerated cheese ravioli
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/2 cup plain Greek yogurt
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon fresh lemon juice
- 1 cup warm marinara sauce
- Cooking spray, for the baking sheet
Instructions
- Heat the oven to 425 F, line a baking sheet with parchment, and coat it lightly with cooking spray.
- Whisk the egg in a shallow bowl, then combine the panko, Parmesan, Italian seasoning, garlic powder, and salt in a second bowl.
- Dip each ravioli in the egg, letting the excess drip away, then press it into the crumb mixture until coated on both sides.
- Arrange the ravioli in a single layer with space between each piece and spray the tops lightly with cooking spray.
- Bake for 12 to 15 minutes, turning once, until the coating is crisp and golden and the pasta is tender.
- Stir the yogurt with basil and lemon juice, warm the marinara, and serve both dips with the hot ravioli.
Chef Tips
- Do not crowd the baking sheet or the ravioli will steam instead of crisping.
- Press the crumbs on firmly so the coating stays attached when you dip the bites.
- Use fresh refrigerated ravioli rather than frozen for the stated bake time.
- Warm marinara gently so it stays thick enough for dunking.
Cook's Notes
- Use a rack or parchment-lined sheet with plenty of space around each ravioli.
- Spray the crumb coating lightly for even browning.
- Set out both dips before the tray leaves the oven.