MUSHROOM RAVIOLI w/ spinach + garlic whipped ricotta

Perfectly crisp, lightly breaded BAKED mushroom ravioli dipped in creamy ricotta whipped up with some fresh spinach + garlic. These will be the winning addition to your next gameday spread!


1/4c flour
2 eggs, whisked vigorously
2T milk
1/2c breadcrumbs
1/2c parmesan, grated
1/4t garlic powder
1/4t oregano
Dash of cayenne or a pinch of red pepper flakes- optional
1/4t salt, split 1/8t / 1/8t
1-9oz container of mushroom ravioli (or whatever your fav is)

8oz ricotta
1-2c fresh spinach
1 garlic clove, grated/minced

Marinara – optional


Preheat oven to 375°F. Line a baking sheet with foil and put a wire rack on top. (No wire rack? Just flip them halfway through the cooking time) Set up a dredging station with 3 dishes: flour with a small pinch of pepper in #1, eggs, milk + half of the salt in #2 and breadcrumbs, parmesan, garlic powder, oregano, cayenne + the other half of the salt in #3. Then, coat the raviolis in each, starting with the flour then egg mixture then the breadcrumbs. Distribute on the wire rack and bake for 14-16 minutes, until golden brown.

Meanwhile, dump, ricotta, spinach, garlic + a small pinch of salt into the food processor and blend until smooth and creamy.

If you really wanna fry them go for it! Fill a dutch oven with about 2-3″ with neutral oil, bring it to medium-med-high heat. Test with some crumbs, if they bubble you’re ready. Fry in 3-4 batches until light brown on each side. Drain on a wire rack or paper towels.


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