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Location: Texas, United States

Sunday, June 22, 2008

Toasted Ravioli

This is a little lighter than the St. Louis version. They are baked, and I used cheese ravioli. I happened to already them on hand, but they were also lower in fat than the ones filled with meat. (Meat is traditional.)

20 frozen cheese ravioli
¾ cup Italian-flavored bread crumbs
3 Tbsp grated (not shredded) parmesan cheese
2 eggs or 1 egg and 2 egg whites, beaten
Cooking spray
½ jar marinara sauce

Preheat oven to 425 degrees. Cook ravioli according to package directions. Drain and rinse with cool water (just cool enough so you can handle them). Set aside. Mix bread crumbs and parmesan cheese in a shallow dish. Beat eggs in another shallow dish.

Take each ravioli, one by one, and dip in egg mixture, then coat in bread crumb mixture. Set on a cookie sheet. (I covered mine with Reynolds Release; I don’t know if that was necessary; they slid all over the place.) Spray with cooking spray.

Bake for about 7 minutes. Check to see if they are starting to brown. If so, take them out and flip over and then bake for another 7 minutes or so. If not, wait a few minutes, then check again and flip when ready. Oven times may vary.

Serve with warmed marinara sauce for dipping. We added ground turkey to ours because there was no meat in the ravioli, but if you do that, you can’t really dip; you’ll need to spoon the meat sauce over the ravioli.

Serves about 3 as a main dish. (Serving size: 6-7 ravioli)

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