I love foods you can dip. Ok, maybe I just love finger foods and eating with my hands. I feel like a kid again. Or maybe it’s the dip. Dips add another dimension of flavor and texture to the food. I love dips! Whatever your reason to dig in with your hands, this toasted ravoli with homemade dipping sauce recipe has it all. Crunchy coating and savory sauce. Dig in!
The breading process for this recipe is a little time consuming, but we loved the crunchy coating. The bread crumb mixture stuck to the pasta better than I thought it would.
The combination of panko, traditional bread crumbs, and flour make the perfect coating system because of the variation in size. Every last spot on our raviolis got coated with crunchy! Check out some variations for this dish below the recipe. Enjoy!
Variations to the Toasted Ravioli with Homemade Dipping Sauce recipe:
- For a chunky sauce, don’t use the wand blender to puree. For a smoother sauce, try using crushed tomatoes instead of diced.
- Choose your favorite ravioli. I made mine with cheese ravioli, but mushroom or butternut squash raviolis would also be delicious!
- Play around with the seasonings in the bread crumb coating. Parsley and garlic were traditional. Basil and Parmesan would be another great combination.
- ¼ cup diced red onion
- 3 garlic cloves, minced
- 1 bay leaf
- 1 TBS olive oil
- 15 oz can diced tomatoes
- ½ cup water
- ¼ tsp oregano
- ¼ tsp thyme
- ¼ tsp black pepper
- ¼ tsp salt
- ¼ tsp red pepper flake
- 1 TBS balsamic vinegar
- 22 frozen ravioli
- ½ cup panko bread crumbs
- ¼ cup traditional bread crumbs
- 2 TBS whole wheat flour
- ¼ tsp parsley
- ¼ tsp garlic powder
- 1 egg
- 2 TBS milk of choice (I used soy milk)
- In a sauce pan, combine diced onion through olive oil and saute until fragrant, about 1-2 minutes.
- Mix in tomatoes through red pepper flake. Bring to a boil and simmer 20 minutes. Meanwhile start step 1 in the Ravioli instructions.
- Puree to desired consistency with a wand blender. Mix in balsamic vinegar and simmer 10 more minutes.
- Bring a large pot of water to a boil. Parboil frozen ravioli. I boiled mine for 3 minutes, regular cooking time was 5 minutes.
- Spread ravioli out on a parchment lined baking sheet so the ravioli are cool enough to handle.
- Preheat oven to 450°F.
- Meanwhile combine panko through garlic powder. In a separate bowl, whisk together egg and milk.
- Bread cooled ravioli by dipping each in the egg mixture followed by coating with the bread crumb mixture and place back on the parchment lined baking sheet.
- Bake coated raviolis for 15 minutes, flipping after 10 minutes. Serve with homemade dipping sauce.
I’m going to make your Toasted Mushroom Ravioli and need a couple of ideas for a dipping sauce other than marinara.
Can you suggest?
Thanks!
I think you could use ranch, Caesar dressing, or alfredo sauce. Enjoy!