Toasted Ravioli

Toasted Ravioli

Way back sometime in the early 2000s, a friend of mine introduced me to these amazingly tasty toasted squares of deliciousness from Olive Garden… enter the Toasted Ravioli.  We enjoyed them every chance we got to drive the 30 minute trip to the nearest Olive Garden.  For obvious reasons I don’t indulge in the toasted ravioli from Olive Garden now; so we made a VegInspired version – And they are utterly delicious.

We started with the vegan ravioli from Whole Foods, but you could start out with any vegan ravioli – we just saw Rip Esselstyn speak and the Engine 2 line has several whole-food, plant-based, oil-free ravioli that would likely work well in this recipe.  To get the crisp baked texture, we dredged these ravioli in some all-purpose flour, a quick dip in some aquafaba (the liquid from a can of chickpeas), and then a nice coating of toasted bread crumbs and then into the oven they went to bake to perfection.

Toasted Ravioli

Click over to the video below for a full how-to on the making of these tasty Toasted Ravioli.  

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Ingredients

• Vegan Ravioli, thawed
• 1 cup breadcrumbs
• flour for coating
• aquafaba, from 1 -2 cans of chickpeas

Instructions

1. Preheat oven to 400
2. Toast breadcrumbs over medium-low heat, stirring to prevent burning - you are looking for a nice warm brown color
3. Pat ravioli dry
4. Coat ravioli in flour, tapping off any excess
5. Dip coated ravioli in aquafaba and then in breadcrumbs and coat evenly
6. Lay on a parchment lined baking sheet.  Bake 15-20 minutes until toasted and warmed through.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

We hope you enjoy this recipe.  These toasted ravioli would make an excellent appetizer for a party, a great snack for the big game or a fun family meal.  The options are endless for how you serve your toasted ravioli – as finger foods to dip, as a stack with marinara sauce on a bed of spaghetti, served atop baked pasta, layered into a lasagna; get creative!  We love to see your creations and versions of our recipes, so snap a pic and share on social media #veginspiredfoodie and don’t forget to tag us @veginspired.

Until next time!

Eat More Plants & Live VegInspired!

XO,

Kathy

Yes, we ate them on a hoagie with pasta sauce, vegan meatless meatballs, vegan ricotta, and melted mozzarella.

Watch the Video here: