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Baked Ravioli Bites - Lunch Version

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Baked Ravioli Bites - Lunch Version

Katie
The Cook
4 Servings
6 Ingredients
8 Comments

A blend of Italian and Mexican flavors, these Baked Ravioli Bites are coated in bread crumbs, taco seasoning, and shredded cheese.

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4 Servings
6 Ingredients
8 Comments

Ingredients

  • 1 cup Bread Crumbs
  • 3 ¼ tablespoons Taco Seasoning
  • 2 tablespoons Flour, All-Purpose
  • ¼ cups Mexican Cheese, Shredded
  • 3 individual Egg
  • 20 ounces Ravioli, Cheese, Frozen

Containers

Supplies

  • Labels
  • Foils
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Line a baking sheet with foil, and place a wire rack on top.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Line a baking sheet with foil, and place a wire rack on top.
  2. In a bowl, combine bread crumbs, taco seasoning, flour, and cheese.
  3. In a separate bowl, whisk the eggs.
  4. Dip the ravioli into the egg and then into the bread crumb mixture. Turn ravioli over to coat both sides with bread crumb mixture.
  5. Place on wire rack and bake at 375 for 10-15 minutes until golden brown.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 4 ravioli bites
Amount Per Serving
Calories
512
Total Fat
16g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
229mg
Sodium
1421mg
Total Carbohydrates
66g
Fiber
0g
Sugar
6g
Protein
24g
WW Freestyle
14

Categories

shellfish-free, fish-free, fall, winter, spring, summer, traditional, kid-friendly, vegetarian, nut-free, 30-min-meal, kosher

Categories

shellfish-free, fish-free, fall, winter, spring, summer, traditional, kid-friendly, vegetarian, nut-free, 30-min-meal, kosher

8 Comments

Join the discussion

  2. We made these the other day with grilled chicken and Mozzarella ravioli from Costo. We didn’t do the taco flavorings just kept it simple italian seasonings but they were sooooo yummy with some spaghetti sauce on the side…I’ve got some mini ravioli’s in the freezer to try next!! Thanks for the great recipe!!

    Reply

  3. We made these tonight. Brother Goose helped by spooning on the breading mixture. Fun way to keep him involved in dinner.Thanks! :)Momma Goose

    Reply

  4. I’m making several batches of these tonight for a freezer meal swap. Just wondering if you freeze them, do you need to thaw before microwaving or baking on serving day or just cook from frozen?

    Reply