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Toasted Ravioli

 

If we weren't eager to eat, I would have taken the time to remove crumbs from the photo.


I've made toasted ravioli periodically since my time in St. Louis, but this was my best. I think the key is fresh ravioli. They puffed up and the breading became one with the pasta. Perfect.

It's pretty straightforward. Egg, seasoned bread crumbs, bake until browned. 


The Recipe:
1 package fresh cheese ravioli (about 10 oz)
1 egg
1 c panko breadcrumbs
2 tb parmesan, grated finely
1 tsp salt
1 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground black pepper
tomato sauce, for dipping
  • In a shallow bowl, beat egg with 1 tb of water
  • In a second shallow bowl, mix panko, parmesan, and spices
  • Dip each ravioli in egg, then panko mixture. Place on baking sheet.
  • Bake at 425 for about 15 minutes on lower rack of oven, until golden brown. If they are browning too quickly, place foil loosely over the top.

The Verdict:
Overall grade: A
Overall reason: They feel special to eat, but they're easy to make.
Time to prepare: 30 minutes
Husband quote: "Crunchy."



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