Description
Toasted Ravioli Nachos are a delicious twist on traditional nachos, featuring crispy baked breaded ravioli layered with black beans, melted Mexican-style cheese, and topped with fresh vegetables and creamy dips. This recipe combines the crunch of toasted ravioli with classic nacho toppings for a flavorful and satisfying appetizer or snack.
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 Toppings
- 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
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the toasted ravioli.
- Prepare Egg Wash: In a small bowl, whisk together the 3 large egg whites and 1½ tablespoons of water. Set this mixture aside.
- Mix Seasoned Bread Crumbs: In a separate shallow bowl, combine 1½ cups Panko bread crumbs with ½ tablespoon each of kosher salt, dried oregano, ground cumin, chili powder, smoked paprika, and garlic powder. Mix well.
- Bread the Ravioli: Dip each ravioli first into the egg white mixture, then coat thoroughly with the seasoned breadcrumb mixture. Place each coated ravioli on a wire rack set over a large rimmed baking pan.
- Bake the Ravioli: Bake the breaded ravioli in the oven for 15-20 minutes until they turn golden brown and crispy.
- Soak Red Onions: While the ravioli bake, place the diced red onions in a small bowl and cover with water. Soak for about 30 minutes to reduce sharpness and create a milder flavor perfect for nachos.
- Assemble Nachos: Remove baked ravioli from the wire rack and transfer them directly onto a baking sheet. Sprinkle black beans and shredded Mexican-style cheese evenly over the ravioli.
- Melt Cheese: Return the baking sheet to the oven and bake for an additional 3-4 minutes until the cheese has fully melted.
- Add Fresh Toppings: Remove the nachos from the oven and top with the soaked diced onions (drained), cherry tomatoes, sliced jalapenos, chopped cilantro, dollops of sour cream, and guacamole.
- Garnish and Serve: Garnish with lime wedges for squeezing over the nachos, then serve immediately while warm and flavorful.
Notes
- Soaking red onions in water helps mellow their sharp taste for a better nacho topping.
- You can substitute fresh jalapenos if you prefer more heat over tamed jalapenos.
- Make sure to use thawed ravioli for even baking.
- Use a wire rack to allow air circulation for crispier toasted ravioli.
- For a vegetarian version, ensure the ravioli and cheese do not contain any animal rennet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
