Sushi was one of the most difficult dishes for me to give up after being vegan. The best rolls are those made with fresh, hot tuna or shrimp tempura. Unfortunately, many vegan sushi restaurant alternatives are tasteless and comprised entirely of vegetables. I’m left feeling somewhat unfulfilled and yearning for the sashimi’s creamy smoothness. I made the choice to experiment with creating my own vegetarian rolls. To truly savor sushi, serve with pickled ginger, soy sauce, and wasabi.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 egg white
- 1 teaspoon water
- 1 cup bread crumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons freshly grated Parmesan cheese
- 1 (25 ounce) package cheese ravioli, thawed if frozen
- cooking spray
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
- Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
- Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
- Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.
- This recipe is delicious with any variety of ravioli.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 5 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 435 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made it and it was very very good but I’ve changed the recipe I bet the next time I boiled cheese ravioli 45 minutes drained it dipped it in egg and milk seasoned dip with Greek seasoning and dipped it in flour mixed with panko bread crumbs deep-fried it until it was very light brown put it in a dish with melted butter fresh garlic oregano and parsley and put it on a plate and sprinkled a lot of Parmesan cheese on it and use marinara sauce for dipping they just melted in my mouth please try my recipe now thank you
Loved this recipe, made it exactly as stated. Although I used my air fryer. Nice and crispy.
Pretty good! It is a bit dry though as mentioned in other comments. I would add the 1 teaspoon Italian Seasoning and switch out breadcrumbs for Panko for that extra flavor! I would also double or triple both the seasoning and egg portions as well as there wasn’t enough.
Simple and absolutely delicious. Loved that they are baked, not fried. Will make again and sgain
followed other’s suggestions to use whole egg, add oil to the wash. I also prepared with my new air fryer. Moist, tender inside with a bit of crunch on the outside.
Made it the other night using seasoned breadcrumbs and they came out great!
I had made these before where the recipe called for dipping the raviolis in melted butter instead of egg whites/water so I mixed some melted butter in with the egg white/water. I placed them directly onto a cookie sheet and they came out perfectly crisp and golden without flipping them.
Do you need to par boil frozen ravioli? I did par boil them and they were chewy.. they certainly need much more seasoning !!
The pasta came out chewy but the outside was starting to burn, and there wasn’t much flavor. It was so tedious to prepare I won’t bother making it again.
Excellent! Fresh Parmigiano Reggiano cheese is the only cheese to use. Use olive oil and flick on Ravioli with brush. Put olive oil on grate. Increase egg whites as needed. We used refrigerated assorted ravioli flavors. Watch for golden hue then complete. Serve with Mayo mixed with gochujang sauce.
So easy and sooooooo tasty
Best ravioli I’ve ever eaten
Great idea, bad execution on my end. I’m not sure if it was because I used butternut squash ravioli but I think I should have cooked the ravioli first as the result was way to crunchy and barely cooked. Will try again and update.
Breading the ravioli made it very dry. I think what works about breaded chicken is that it’s more often fried than oven-roasted; thus retaining it’s moisture. Also, be sure to thaw your ravioli if it is frozen and not refrigerated. Overall it was alright but I probably wouldn’t make it again.
Easy and fun to make. This recipie delivers delicious, crunchy pasta bites and full flavour served with a tasty bolonese and some extra grated Parmesan on top. I used heaping teaspoons of basil and oregano which added some extra punch. Make sure you allow for liberal amounts of sauce because some ravioli can be a little bit dry. Next time I’m going to add a teaspoon of garlic powder for the perfect dish.
These were so yummy. Everyone gulped them down in minutes and left the plate empty
Pretty darn good!! What a quick, yummy appetizer for both kids and adults to enjoy. I followed the recipe but used the entire whipped egg vs just the egg white. I used panko bread crumbs and added some additional dried garlic to the break crumb mix. Delish!!
Very tasty, but probably very fattening.
easy and not greasy like fried !!!
This recipe was super helpful! I made two servings of ravioli and used seasoned breadcrumbs instead of bread crumbs with the other spices added in. These could have used a hint of salt, but otherwise were delicious.
I compared several recipes for these toasted raviolis and some said to precook the raviolis, and some (including this recipe) did not. I did not precook the raviolis and they were so tough my kids could not bite through them. So disappointed that these didn’t turn out, especially since it was a little but time consuming to prepare these. Next time I will precook them and hopefully they will be as delicious as everyone else said they were.