Skewered Ravioli with Creamy Tomato Dipping Sauce

Total Time

Prep/Total Time: 30 min.


10 appetizers (1-1/2 cups sauce)

Updated: Apr. 24, 2022
I wanted to make an easy appetizer with my favorite pasta, cheese ravioli, but didn't want the mess of frying. I used pesto and bread crumbs for a crust, and broiled them for a little crunch. —Rebecca, Guffey, Apex, North Carolina
Skewered Ravioli with Creamy Tomato Dipping Sauce Recipe photo by Taste of Home
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.


  • 20 refrigerated cheese ravioli
  • 1/4 cup seasoned bread crumbs
  • 4 teaspoons grated Parmesan cheese
  • 1/4 cup prepared pesto
  • 1 cup marinara sauce
  • 1/2 cup half-and-half cream


  1. Cook ravioli according to package directions; drain and pat dry. In a small bowl, combine bread crumbs and cheese; set aside.
  2. Diagonally thread 2 ravioli onto each of 10 soaked wooden appetizer skewers; brush both sides with pesto. Transfer to a foil-lined baking sheet. Sprinkle with bread crumb mixture. Broil 3-4 in. from the heat until browned, 3-5 minutes.
  3. Meanwhile, in a small saucepan, combine marinara sauce and cream. Cook and stir over medium-low heat until heated through. Serve with ravioli.

Test Kitchen tips
  • Seasoned bread crumbs are often called Italian bread crumbs on the package label.
  • Feel free to start with frozen or homemade ravioli instead of refrigerated.
  • Nutrition Facts

    1 appetizer with 2 tablespoons sauce: 114 calories, 5g fat (2g saturated fat), 14mg cholesterol, 207mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 5g protein.

    Recommended Video

    More from Taste of Home