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.
Click over to the video below for a full how-to on the making of these tasty Toasted Ravioli.
- Vegan Ravioli thawed
- 1 cup breadcrumbs
- flour for coating
- aquafaba from 1 -2 cans of chickpeas
Preheat oven to 400
Toast breadcrumbs over medium-low heat, stirring to prevent burning - you are looking for a nice warm brown color
Pat ravioli dry
Coat ravioli in flour, tapping off any excess
Dip coated ravioli in aquafaba and then in breadcrumbs and coat evenly
Lay on a parchment lined baking sheet. Bake 15-20 minutes until toasted and warmed through.
A VegInspired Twist
In true VegInspired fashion, we did not stop there. We took these toasted little gems and made the most amazing Toasted Ravioli Parmesan Hoagie… because why not! However, you could serve these little bites of heaven with some marinara sauce, or atop some pasta or with a nice big salad and they would be equally as delicious and complimentary; however, if you want to take it to the next level – check out our video for the full how-to for a Toasted Ravioli Parmesan Hoagie!
Toasted Ravioli Parmesan Hoagie
Optional Variation – but so incredibly, epic and delicious!
Seriously good eats right here. Flavor, texture, and epicness all stacked into a yummy vegan hoagie roll!
- 1 batch toasted ravioli
- 1/2 bag vegan meatballs
- 1 jar marinara sauce
- 2 vegan hoagie rolls
- vegan butter
- garlic powder
- vegan ricotta we used Kite Hill
- vegan mozzarella
- vegan parmesan we used Go Veggie Vegan Parm (be sure to read the label)
Preheat oven to 400
Cook sauce and meatballs according to package instructions
Spread hoagie rolls with vegan butter and sprinkle with garlic powder; bake at 400 for about 10 minutes; don't overbake or let them burn.
Spread baked hoagie roll with ricotta
Layer on 3-4 ravioli (depends on length of hoagie roll)
Add meatballs, we sliced them after they were cooked.
Add a layer of sauce
Top with vegan mozzarella
Sprinkle with vegan parmesan
Under the broiler for about 5 minutes to melt the mozzarella. We wrapped the rolls in foil and covered the exposed roll with the foil to prevent burning (see video)
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!