Toasted Oven Baked Ravioli
Ingredients
1 package, Ravioli (any kind you like)
2-3 Eggs (depending on how many ravioli you make)
1 Cup, Italian Seasoned Breadcrumbs
1 Cup, Panko Breadcrumbs
1/4 Cup, Parmesano Reggiano Cheese, grated
Olive Oil, to drizzle
S&P
Sauce for dipping *store bought or check out my recipe for homemade spag. sauce
Instructions
Preheat oven to 375 Degrees. Spray a baking sheet and set aside.
You can use fresh pasta or frozen; just make sure the Ravioli are cold/firm but thawed out completely. Crack egg(s) into a bowl, season with S&P and set aside. In a separate bowl, combine Italian breadcrumbs, Panko and Parmesano-Reggiano Cheese and set aside.
Start by dipping ravioli into egg, then coat both sides in the breadcrumb mixture and then place on baking sheet. Repeat until all ravioli are coated. If you are not ready to bake them, place tray in the fridge until ready to cook.
When you are ready to bake, drizzle olive oil over the top of ravioli’s. Place in oven and bake just until nice and golden brown, about 10-minutes.
Serve on a platter with a side of sauce for dipping. You can garnish with some fresh parsley and a little extra grated cheese if you like.
Notes
These are a great appetizer if you use the smaller ravioli’s; they are great finger foods!
You can try any type of ravioli’s you like. We love cheese ravioli’s but in this recipe I went with some ravioli’s filled with squash. They were very delicious.