Thursday, September 26, 2013


Toasted Ravioli


9-oz. pkg. refrigerated cheese-filled ravioli
1/2 c. Italian-flavored seasoned dry bread crumbs
1/4 c. milk
1 egg
Garnish: grated Parmesan cheese, warm spaghetti sauce


Cook ravioli in boiling water for 3 minutes. 
Drain well and cool slightly. 
Place bread crumbs in a shallow dish. 
In another shallow dish, beat together milk and egg. 
Dip ravioli in egg mixture and let excess drip off. 
Dip in bread crumbs to coat. 
Place ravioli on a lightly greased baking sheet. 
Bake at 425 degrees for 15 minutes or until crisp and golden. 
Sprinkle ravioli with Parmesan cheese and serve with warm spaghetti sauce. 
Makes 8 to 10 servings.


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