Oven Toasted Ravioli

Have you ever had toasted/fried ravioli before? I don’t see it on menus very often, but it’s sometimes offered as an appetizer at Italian restaurants or pizzerias.

And it’s amazing. (Then again, it’s deep fried pasta filled with cheese. Of course it’s awesome!)

When I came home to find a shipment of Monterey Gourmet Foods™ ravioli and pesto to play with, it took me about 2 seconds to decide what I wanted to do with it.

This oven-toasted ravioli does away with the guilt that goes along with fried food, and it swaps out the lighter flavors of roast chicken and pesto for the more traditional garlic and marinara. It makes a great appetizer or entree, and the flavors are perfect for spring.

I’ll be honest: I wasn’t expecting the Monterey Gourmet Foods ravioli to be anything worth writing home about, but I was actually really impressed with it.

I’m kind of bummed they don’t seem to be available around here. The ravioli was filled with chunks of chicken (it wasn’t ground or mushy), and they had great flavor. While we ate, I couldn’t stop talking about how “chicken-y” it tasted.

The same with the pesto: while it was a little thick for my liking, it tasted super basil-y and it wasn’t oily at all. I don’t think I’ve ever had store-bought pesto that tasted that fresh!

I also really appreciate that the company uses all natural ingredients, dairy and meat from cows that aren’t treated with hormones or antibiotics, and (according to the package) eggs from free-range chicken. They also make an effort to use non-GMO ingredients. (You can read more about their “natural principles” here.)

I usually stay away from meals with multiple components, since they tend to take a ton of time, but this was also one of the easiest ones I’ve made in a while. The ravioli itself takes almost no time to make–5 minutes to boil and 10 minutes in the oven.

The longest part is waiting for water to boil, and you can use that time to prepare the other elements.

Since I was turning on the oven anyway, I cut some baby carrots in half and tossed them with olive oil and cumin. I started roasting them while the water boiled, and by the time the ravioli were done toasting, they were perfect.

I also took a few minutes to throw together one of our favorite kale salads, based on this one, which is just kale dressed with honey, white balsamic, rice vinegar and olive oil and topped with dried cranberries and Parmesan. Simple. Easy. Delicious.

I even had time to set the table with placemats and a fake flower arrangement that was temporarily relocated from the living room.

Oven Toasted Ravioli
Prep time
Cook time
Total time
These oven toasted ravioli are crispy and delicious, without any added fat from frying. Since fresh ravioli (found in the refrigerated section of the grocery store) have a shorter cooking time than frozen ones, this treat can be on your table in a half hour.
Serves: 2
  • 1 package (8 oz) Monterey Foods Roast Chicken and Mozzarella Ravioli, or other fresh ravioli
  • 1 cup Italian seasoned Bread Crumbs
  • 1 tablespoon Pesto, such as Monterey Foods Basil Pesto with Almonds and Pine Nuts
  • Olive Oil Spray
  1. Preheat the oven to 450*F.
  2. Bring a large pot of water to a boil. Boil the ravioli according to the directions on the package, using the shortest recommended cooking time. (For the Monterey ravioli, this was 5 minutes.) Drain and rinse with cold water.
  3. Mix together the bread crumbs and 1 tablespoon pesto in a shallow dish. Working one at a time, dredge the ravioli in the bread crumbs so that it is lightly coated. (If the breading won't stick, damped the ravioli with a little water.)
  4. Place the breaded ravioli on a baking sheet and spray with olive oil. Bake for 10 minutes, or until toasted. Serve with additional pesto.



To be entered for a chance to win a $100 Visa gift card and VIP coupons for a free Monterey Gourmet Foods product, please tell me what you would make using a Monterey Gourmet Foods pasta or sauce product. If you’d also like to share a recipe, feel free to post it on your blog/website and include a link to it in your comment.


No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a) Leave a comment in response to the sweepstakes prompt on this post

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d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 4/2/2012-5/31/2012.

Be sure to visit the Monterey Gourmet Foods page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!

Monterey Gourmet Foods™ is a registered trademark of Pulmuone Foods USA, Inc.


  1. Elizabeth says:

    I would do the tomato, basil, mozzarella ravioli with pesto! I’m also a huge fan of butternut squash ravioli. I would serve fresh spinach on the side, with a salad that would bring out the ingredients, including some fresh tomatoes. The “fried” ravioli actually looks amazing, and both tomato, basil, mozzarella and butternut squash would taste amazing baked with breadcrumbs!

  2. Mami2jcn says:

    I would make lasagna!

  3. Mami2jcn says:


  4. courtney b says:

    i would make pesto caprese!

  5. courtney b says:
  6. Stephanie says:

    looks so yummy im gonna make this

  7. Stephanie says:
  8. I would make penne with pesto

  9. i would make penne with the artichoke lemon pesto

  10. Denise L says:

    I’d like to serve the Roast Chicken & Mushroom ravioli in a sage butter sauce. Yum!

  11. Denise L says:
  12. The sauce would be great on homemade pizza.

  13. Jessica P says:

    I would love to use their Basil, Almond & Pine Nut pesto to make a pesto chicken pizza!

  14. I’d make an asparagus and goat cheese pizza with their artichoke lemon pesto. Yum!

  15. I love ravioli with pesto sauce

  16. Colleen says:

    I would make a big plate of pasta for my cooking group!

  17. Melissa C. says:

    Definately a big lasagna!

  18. I would definitely try this method of toasting ravioli, but I think I’d try it with the whole wheat tomato, basil and mozzarella first!

  19. Danielle R says:

    I would probably make this recipe you have here! I had fried ravioli at Olive Garden and it was really good but I haven’t had it since so I’d love to try to make a better baked version at home

  20. Donna L says:

    I Like your recipe and your photos!

  21. Kelly D says:

    I would make a Tortelloni salad

  22. Kelly D says:
  23. I’d like to use their pesto to make a pesto pasta salad! It’s one of my favorite dishes for summer.

  24. anna pry says:

    i’d make Red Pepper Pesto and Arugula Pizza

  25. anna pry says:
  26. rebecca shockley says:

    I would make Chicken Alfredo

  27. rebecca shockley says:
  28. I would love to create a Creamy Ricotta Florentine Ravioli with Alfredo sauce using Monterey Gourmet Foods products. Sounds yummy and couldn’t be any easier. I can’t wait to try this combination.

    Amy [at] utry [dot] it

  29. Tweeted about this giveaway: https://twitter.com/#!/uTry_it/status/187049311450836992

    Amy [at] utry [dot] it

  30. I love that they have whole wheat products – it’s so hard to find whole wheat ravioli where I live. I also love that they have gnocchi. My husband loves it, and I’ve not got the patience to make it. So I’d probably choose one of those two options (or the lobster ravioli – yum!) and make a chilled salad with fresh pesto and cherry tomatoes. Can you tell I’m ready for summer? :)

  31. i would swap regular noodles for the ravioli in my cajun shrimp pasta. yum!!

  32. Karina Lee says:
  33. Karina Lee says:

    i would make the ravioli

  34. I would make a grilled chicken and pasta with pesto sauce.

  35. Heather says:

    looks delicious, as always!

    I saw a recipe recently for individual lasagnas, using large ravioli as the noodles (instead of regular noodles) and roasted tomatoes, setup in a muffin tin to build them individually. I think it would be fantastic with the Smoked Mozzarella & Artichoke Ravioli:-)

  36. I’d like to try the Butternut Squash Ravioli.

  37. Michele says:

    I’d try this recipe! Looks delicious!

  38. I’d make lasanga.
    family74014 at gmail dot com

  39. I would love to make fettucine alfredo and serve it with roasted chicken breasts!

  40. Susan Smith says:

    I’d make Alfredo sauce over the Chicken & Sun-Dried Tomato Ravioli

  41. Susan Smith says:
  42. I would love to make a grilled chicken, tomato and broccoli pasta or use it for my specialty cheese pizza :)

  43. Michelle H. says:

    I’d like to use their Alfredo sauce to make chicken, broccoli alfredo

  44. Michelle H. says:
  45. Jessie C. says:

    I’d make lasagna, kids love it.
    tcarolinep at gmail dot com

  46. Jessie C. says:
  47. pokergrl8@gmail.com says:

    id love to try their tortellini

  48. Amanda Sakovitz says:
  49. Sally Baker Williams says:

    I would love to try the oven toasted ravioli you posted. I also love tortellini and would like to try it as well. I’ll have to see if our local natural foods store carries their products!

  50. intersting way to cook ravioli

  51. I tried this at an italian restaurant and loved it! can’t wait to make this!!!

  52. Maryellen Grant says:

    I want to win Ravioli GiveAway?..:)

  53. here’s my twitter post https://twitter.com/#!/Lazizabites

  54. This looks yummy! Here is my tweet to enter the giveaway https://twitter.com/#!/OrdinaryTravelr/status/189466151544299520

  55. katherine d says:

    i would use their tortellini to make a pasta bake with loads of fresh mozz and basil!

    katherinedibello (at) gmail (dot) com

  56. i would love to try this recipe with the fried ravioli. sounds delish!!!

  57. I think I’d use the tomato, basil and mozzarella ravioli and the fire roasted mushroom and four cheese ravioli layered with homemade sauce (or maybe I’d try one from Monterey Gourmet) and little meatballs to make a cheater’s lasagne!

  58. I would make Ravioli Soup.

  59. id make a pasta salad with the pesto sauce!

  60. I would love to try the Lobster Ravioli with Saffron Cream Sauce from Monterey’s webside.

  61. I would love to try your recipe. It sounds wonderful…

  62. I’d make tuna pasta with capers. thanks for sharing your recipe.
    songyueyu at gmail

  63. mmmmm! I would make lobster ravioli with alfredo sauce. So many wonderful varieties to choose from!

  64. i’ve never tried toasted/fried ravioli before but it sounds really good!

  65. i’d make their potato parmesan gnocchi

  66. That’s a neat idea. I think I’d try toasted Chicken Spinach and Sun-Dried Tomatoes Ravioli.

  67. erica best says:

    I would love to make homemade pasta with brown butter

    purple_lover_04 at msn dot com

  68. erica best says:
  69. ANGEL JACKLYN says:

    The Butternut Squash Ravioli with Brown Sugar Walnut Sage Butter looks like a good one to try…

  70. ANGEL JACKLYN says:
  71. I’d make pasta salad

  72. I’d make cheesy ravioli

  73. I would love to try the five-cheese tortellini – maybe in a chicken tortellini soup! I love adding tortellini to traditional chicken noodle soup for some extra heft and flavor.

  74. Theresa J says:
  75. Theresa J says:

    I’d love to make some ravioli

  76. Deb Anderson says:

    Even though my family loves pasta, I’ve discovered I can sometimes use rice in place of pasta and they love it too. Especially brown and wild rice. Recently I paired alfredo sauce with brown rice and grilled scallops and it was out of this world! I would love to try Monterey Gourmet Foods Alfredo sauce in my recipes.

  77. Deb Anderson says:
  78. I’d make the Pear Pesto Pizza from the recipe on their site.

  79. Rebecca Graham says:

    I would make lasagna.

  80. Rebecca Graham says:
  81. I’d make lasagna

  82. Brandy says:

    I’d make veggie primavera.


  83. Becky Horn says:

    I think I would like to try the Ravioli

  84. I would love to try the ravioli!

  85. Erin from Long Island says:

    i’d love to make the Butternut Squash with Orange Sage ravioli!

  86. Erin from Long Island says:
  87. I’d love to try the rainbow cheese tortellini.


  88. I would make baked spaghetti.

  89. Debra F says:

    I think I would love the tortellini with their pesto sauce, so that would be the first thing I would make…honestly though, all of the products really look delicious!

  90. I think i would make some type of yummy salad to go with the pasta and add a mild cream sauce to go with it. I don’t really use recipes any more…
    Thanks for a chance to win and have a great day!

  91. MelissaO says:

    I’d make their Butternut Squash Ravioli with a Brown Butter and Fried Sage Sauce.

    wolverina401 at gmail dot com

  92. Tiffany Winner says:

    their recipe for RAINBOW TORTELLONI PASTA SALAD sounds good, i’d try to make that

  93. Tabathia B says:

    I would make baked spaghetti using the sauce
    tbarrettno1 at gmail dot com

  94. Tabathia B says:
  95. Gina M Maddox says:

    I would love to make a pasta salad that would be delicious as the weather gets warmer. Thanks for the chance to win!

    gina.m.maddox (at) gmail (dot) com

  96. Gina M Maddox says:


    gina.m.maddox (at) gmail (dot) com

  97. Deanna G. says:

    I would make Fettuccine Alfredo w/their Creamy Alfredo sauce.

  98. Christina Tong says:

    The Monterey Gourmet Foods Product sounds delicious and your recipe looked so yummy! I would love to make the Roasted Chicken & Mozzarella Ravioli and Basil with Almonds & Pine Nuts Pesto Sauce. Can’t wait to try them!


  99. Christina Tong says:

    I tweeted about this giveaway: https://twitter.com/ctong2/status/205944513162772480


  100. I would make stuffed shells

  101. meredith says:

    the toasted ravioli look awesome!
    i would love to make the butter nut squash ravioli in an alfredo sauce!

  102. meredith says:
  103. Betty C says:

    I’d like to use the Three Pepper Tortelloni as the center of a meal. It looks so good.

  104. Maria Cantu says:

    I would make some lasagna.

  105. LAMusing says:

    I’d make fettucini Alfredo with a little sliced herbed chicken

  106. LAMusing says:
  107. I’d use the Roasted Garlic Chicken Ravioli with a light tomato sauce and shaved romano.

  108. That looks super yummy, I would make a ravioli lasagna. Yums. sweepmorey at gmail dot com

  109. Those raviolis look delicious! I’d like to try the pesto sauce on pizza.

  110. Their Shredded Parmesan Cheese added abundantly to a tossed crisp salad with a light lemon-lime vinaigrette dressing would be divine!

  111. I want to try Whole Wheat Tomato, Basil & Mozzarella Ravioli with marinara sauce.

  112. Betty C says:
  113. Jessica F says:

    I’d make spinach ricotta ravioli! Yum!

  114. I’d make white pizza using Monterrey pesto sauce instead of marinara.

    runningmatey at hotmail dot com

  115. Christy Ann says:

    I’d make my own version of Chicken Piccata using their Artichoke Lemon Pesto, chicken, artichoke, and capers!


  1. [...] more appetizers? Try Scallops with Minted Pea Sauce, Oven Toasted Ravioli, or Roasted Figs with [...]

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