Toasted Ravioli Nachos

Skip the chips! These Toasted Ravioli Nachos feature all of your favorite nacho toppings on top of toasted ravioli. Go ahead and make an extra batch…you’ll need it!

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T-Ravs. If you’ve spent any time in or around St. Louis, Missouri, then you’re probably familiar with T-Ravs. Toasted Ravioli (often called T-Ravs for short) are ravioli that get dipped into Italian breadcrumbs and then fried until golden brown. These crispy bites are often served as an appetizer along with warm marinara sauce. They’re absolutely addicting!

We made traditional Toasted Ravioli a while back, and we’ve been hooked on ’em ever since. They’re a fun gameday appetizer, and we never (ever!) have to worry about leftovers. But there is the frying thing. I don’t mind frying food on occasion, but it is a messy process. I got to thinking – I wonder if I could bake T-Ravs?

Toasted Ravioli Nachos

Sure enough, you can indeed make baked Toasted Ravioli at home! Is the fried version better? Yes. But is the baked version still tasty? Yup! While you could just make baked T-Ravs and serve them with marinara sauce, I decided to take the whole thing one step further. Let’s turn those baked T-Ravs into nachos!! What should we call those? Toasted Raviochos?

For these Toasted Ravioli Nachos, I basically substituted toasted ravioli for tortilla chips. Everything else is just classic nacho toppings. Black beans, melty cheese, tomatoes, jalapenos. Add a couple scoops of sour cream and some guacamole, and you’re all set!

Aside from the taste, one of the best things about this recipe is you can make and serve the nachos directly on the sheet pan. Once the toasted ravioli are baked, just remove the sheet pan from the oven and add the beans and cheese. Let that bake a few more minutes until the cheese melts. Pull that pan out, add your other favorite toppings and *boom* Toasted Ravioli Nachos.

Of course, you could absolutely fry these T-Ravs and turn ’em into nachos. The fried version does have a better crunch, but the baked version is still quite yummy. Plus, you’re adding all sorts of delicious nacho toppings on top!

Nacho Toppings

• Diced Red Onions. Soak the diced onions in a bowl of water for ~30 minutes. This will make them a bit milder – perfect for nachos and other dishes where the onions are eaten raw.
• Black Beans. Just drain and rinse a can of black beans. You can season them if you’d like, but the nachos already have all the flavors. The black beans just add a nice change in texture.
• Chopped Cherry Tomatoes. I like to use cherry tomatoes or grape tomatoes when making nachos or tacos. I find they are a bit firmer and have less liquid than ‘regular’ tomatoes.
• Sliced Tamed Jalapenos. We always have a jar of sliced tamed jalapenos in the fridge. All the jalapeno flavor without all the jalapeno burn. Of course, if you like extra spicy, skip the tamed and use traditional jalapeño peppers.
• Fresh Cilantro. This one is optional as some folks hate cilantro. We love it here, and the additional of fresh herbs always takes a dish from good to great.
• Sour Cream. A dollop of tangy sour cream does wonders when mixed with the other nacho toppings!
• Guacamole. Feel free to use store-bought guac, although I’ve yet to find a store-bought version that even comes close to this homemade guacamole!
• Lime. A squeeze of fresh lime juice over the entire pan right before you serve it adds a nice brightness. Give it a try!

How to Store Leftovers

Unfortunately, this recipe does not lend itself to leftovers very well. Once the toppings get added, it’s kinda hard to deconstruct these Toasted Ravioli Nachos. The baked ravioli themselves can easily be stored in an airtight container in the refrigerator and reheated. They even freeze well. However, once you add the nacho toppings, you should plan on eating them fresh. Oh darn – twist my arm!

If you’re looking for a unique (and delicious!) gameday appetizer recipe, then these Toasted Ravioli Nachos need to be on your radar! They’re a fun twist on classic nachos, and they’re always a crowd favorite. I hope you enjoy this recipe as much as we do here in our house – cheers!

Did you make this Toasted Ravioli Nachos recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Toasted Ravioli Nachos

Skip the chips! These Toasted Ravioli Nachos feature all of your favorite nacho toppings on top of toasted ravioli. Go ahead and make an extra batch…you'll need it!

5 from 3 votes

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

Calories: 519kcal

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Ingredients

For the Baked Toasted Ravioli

• 3 large egg whites
• 1½ Tbsp water
• 1½ cup Panko bread crumbs
• ½ Tbsp kosher salt
• ½ Tbsp dried oregano
• ½ Tbsp ground cumin
• ½ Tbsp chili powder
• ½ Tbsp smoked paprika
• ½ Tbsp garlic powder
• 1 25-oz. package cheese ravioli, thawed if frozen

For the Nachos

• ½ cup diced red onions
• 1 15-oz. can black beans, drained and rinsed
• 2 cups shredded Mexican-style cheese
• 1 cup cherry tomatoes halved
• ¼ cup sliced tamed jalapenos
• ½ cup chopped fresh cilantro
• 1 cup sour cream
• 1 cup prepared guacamole
• 1 lime cut into wedges

Instructions

For the Baked Toasted Ravioli

• Preheat oven to 400°F.
• Place a wire rack on a large rimmed baking pan.
• Using a small bowl, whisk together egg whites and water; set bowl aside.
• In a separate shallow bowl, whisk together bread crumbs and seasonings (salt, oregano, cumin, chili powder, paprika and garlic powder).
• Dip each ravioli into the egg white mixture and then into the breadcrumb mixture. Place ravioli on the wire rack.
• Bake for 15-20 minutes, or until ravioli are golden brown in color.
• Meanwhile, place the diced red onions for the nachos in a small bowl and cover with water; set aside. (Tip: Soaking the red onions in water for ~30 minutes makes them a bit milder – perfect for nachos!)

For the Nachos

• Remove ravioli from wire rack and place them directly onto sheet pan.
• Sprinkle black beans and shredded cheese on top.
• Return ravioli to oven and bake for 3-4 minutes, or until cheese has completely melted.
• Remove pan from oven and top with diced onions, tomatoes, jalapenos, cilantro, sour cream and guacamole.
• Garnish with lime slices before serving.
• Serve hot.

Looking for more gameday appetizer recipes? Check out these other favorites, too: