Sometimes the best recipes don't require a long list of ingredients or complicated techniques. They simply ask you to look at a familiar ingredient in a new way.

This Crispy & Smashed Garlic-Parm Ravioli starts with refrigerated cheese ravioli, but one simple step changes everything. After a quick boil, each ravioli is gently smashed before baking, creating extra surface area that turns beautifully crisp in the oven while keeping the center creamy and cheesy.

Finished with Garlic Extra Virgin Olive Oil, freshly grated Parmesan, basil, and warm marinara for dipping, it's a recipe that's equally at home as an appetizer, game-day snack, or easy weeknight dinner.

Why It Works

The magic is all about texture.

Smashing the ravioli creates more contact with the baking sheet, allowing the edges to caramelize while the filling stays soft and creamy. Garlic EVOO adds rich flavor throughout, and a final drizzle after baking ties everything together.

Ingredients

(Serves 4-6)

• 1 (20 oz) package refrigerated cheese ravioli
• 3 tbsp Big Horn Garlic Extra Virgin Olive Oil, divided
• ¾ cup freshly grated Parmesan cheese, divided
• 1 cup shredded whole milk mozzarella
• 1 tsp Italian seasoning
• ½ tsp crushed red pepper flakes (optional)
• Fresh basil, torn
• Fresh parsley, chopped
• Flaky sea salt
• Freshly cracked black pepper

For Serving

• Warm marinara sauce
• Extra Parmesan
• Additional Garlic EVOO for drizzling

Instructions

Act 1: Give the Ravioli a Head Start

Bring a large pot of salted water to a gentle boil.

Cook the ravioli for about 3 minutes—just until they're tender but still firm enough to handle.

Drain well and let them cool for a few minutes.

Act 2: Smash (Just a Little!)

Preheat the oven to 425°F.

Arrange the ravioli on a parchment-lined baking sheet and drizzle lightly with Garlic EVOO.

Using the bottom of a drinking glass or measuring cup, gently press each ravioli until it's about ½-inch thick. No need to flatten them completely—the goal is to create more surface area for crisping.

Sprinkle with Italian seasoning, mozzarella, and half of the Parmesan.

Act 3: Bake Until Golden

Bake for 15–18 minutes, or until the edges are crisp and deeply golden.

Switch to the broiler for the final minute or two if you'd like even more browning.

Act 4: Finish Like an Italian Bistro

Transfer to a serving platter.

Drizzle lightly with Garlic EVOO.

Finish with the remaining Parmesan, torn basil, chopped parsley, flaky sea salt, and freshly cracked black pepper.

Serve warm with marinara sauce for dipping.

Enjoy!