Skewered Ravioli with Creamy Tomato Dipping Sauce

(from castro15’s recipe box)

Categories: Appetizers


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


  1. Cook ravioli as directed; drain and pat dry. In a small bowl, combine bread crumbs and cheese; set aside.

  2. Diagonally thread two 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 to 4 inches from the heat until browned, 3 to 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.

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