Would You Like Your Ravioli Toasted?

This recipe is so easy and so fantastic that I made it twice in one week. Restaurants everywhere have included it on their menu, but for a better value (and quicker service) you can make it yourself.

I found several recipes around and about for toasted ravioli, mainly because I didn't want the hassle of frying them. These are baked instead, and take just a few minutes in the oven.

Interestingly enough, I had also screwed up some step in each recipe I had saved...yes, surprising, I know. So I had to modify and make things up as I went along to compensate.

Mind you, my measurements are a little guess work - I added enough spices to make the bread crumbs smell just right and look really pretty. The exact numbers are really up to you. Take a whiff and decide what you like.

1 bag frozen meat ravioli, thawed overnight
1 egg white
2 Tbsp water
1 cup Italian bread crumbs
3 Tbsp basil
3 Tbsp oregano
3 Tbsp grated Parmesan cheese
marinara or pizza sauce

1. Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick spray. (You probably won't need it, but spray it the first time just to make sure nothing sticks.)

2. Beat the egg white and water in a small bowl.

3. Mix bread crumbs, basil, oregano and cheese in a separate bowl.

4. Using one hand, dip each ravioli in the egg mixture and let the excess drip off. Use that hand to drop the ravioli into the bread crumbs. Use your other hand (the clean one) to cover the wet ravioli in the crumbs. (It's a little neater and you won't get clumpy egg stuff in the crumbs.) Then line them up on the baking sheet.

5. Bake at 400 degrees for 15-20 minutes, until they've puffed up and are toasty brown. Serve immediately with a marinara sauce or pizza sauce.


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