There’s no better comfort food than ravioli – what’s not to love about a cheesy filling wrapped in delicious carbs and smothered in sauce? But if you want to get creative with the dish in half the time, you should give toastioli a try: toast + ravioli = toastioli. Sounds great and tastes even better! And best of all, you get to pick the filling, although we’ve gone ahead and done the work for you and have chosen the best 3.
Hawaiian, Caprese & Ricotta Olive Toastioli
Equipment
- Oven
- Rolling Pin
- Sheet pan
- Parchment paper
Ingredients
- 15 slices crustless white bread
- 2 slices ham, diced
- 3 tbsp shredded cheese
- 15 pineapple chunks
- 1 egg, whisked
- melted butter
- hollandaise sauce to garnish
- fresh parsley to garnish
- 15 slices cherry tomato
- 15 mozzarella pearls
- 15 small basil leaves
- tomato sauce to garnish
- grated parmesan to garnish
- 3 oz ricotta seasoned with salt & pepper
- 15 black olives
- roasted pine nuts
- pesto to garnish
Instructions
- Preheat oven to 350°F. Lay 5 overlapping slices of bread out in a line and roll them flat with a rolling pin. Repeat this with other slices of bread, for a total of 3 lines.
- Cut the ham into small strips and put a small amount in the center of each piece of bread. Sprinkle some shredded cheese over the ham and top with a pineapple chunk. Brush the egg wash around each filling, fold the bread together, and press down to seal. Cut each bread roll into 5 pieces, for a total of 15. Press a fork into 3 sides of each toastioli piece to create the standard ravioli look. Arrange the toastioli on a sheet pan lined with parchment paper, brush each piece with melted butter, and cook for 15 minutes. Serve with hollandaise sauce and fresh parsley.
- Place one cherry tomato slice, one basil leaf, and one mozzarella pearl on each bread piece. Brush the egg wash around each filling, fold the bread together, and press down to seal. Cut each bread roll into 5 pieces, for a total of 15. Press a fork into 3 sides of each toastioli piece to create the standard ravioli look. Arrange the toastioli on a sheet pan lined with parchment paper, brush each piece with melted butter, and cook for 15 minutes. Serve with tomato sauce and parmesan cheese.
- Place a spoonful of ricotta, some pine nuts, and one olive on each bread piece. Brush the egg wash around each filling, fold the bread together, and press down to seal. Cut each bread roll into 5 pieces, for a total of 15. Press a fork into 3 sides of each toastioli piece to create the standard ravioli look. Arrange the toastioli on a sheet pan lined with parchment paper, brush each piece with melted butter, and cook for 15 minutes. Serve with green pesto and parmesan.
VIDEO
If you’ve never had crispy ravioli straight out of the oven, you’re in for a real treat! And if you’re feeling especially creative, try experimenting with different kinds of bread to see which you like best.