Thursday, December 29, 2011

Baked Ravioli

I'm sure you have seen the "Toasted Ravioli" recipes before... the first time I saw one was while watching Giada years ago.  I found a Rachel Ray recipe online that I used for quite some time, until I started making them without measuring ingredients.  My only hesitation with these recipes wasn't so much the frying, but the clean-up.  I loathe cleaning up a pan of cooking oil.  I don't know where to put it.  You have to wash the pan several times.  I don't fry often, obviously.  Blah.  So, I was thinking... why not bake them?  It's healthier, and a lot less messy.  Thumbs up in my house - we all think they are just as good, if not better, baked.  Yay!  We love to eat them as a meal with marinara, and a side of sauteed zucchini.  But, they would also make an awesome appetizer.  Enjoy!
Wishing you best dishes and yummy dreams in the New Year!


Baked Ravioli
(This is a "loose" recipe - I kind of do "a little of this, a little of that")

Fresh Ravioli (our fave is Buitoni's Mushroom Agnolotti)
skim milk
1 egg
1 1/2 c. bread crumbs
1/2 c. grated parmesan cheese
1 tbsp. parsley
1 tsp. red pepper flakes
1 or more tsp. of Italian blend seasoning
a dash of salt and pepper

Prepared marinara for dipping (We love Emeril's Chunky Marinara)

1.  Pour the skim milk so that it half-fills a cereal-sized bowl.
2.  Mix an egg into the milk, stir until it is combined.
3.  In another small bowl, mix together the remaining dry ingredients.  Place parchment paper on a baking sheet and preheat the oven to 350 degrees. 
4.  Take the ravioli (in batches), put them into the milk mixture.
5.  Next, remove the ravioli from the milk mixture, and put them into the bowl with the dry ingredients, coat well.  
6.  Place the raviolis on the baking sheet.  Repeat with the rest of the ravioli, then bake 15 minutes, or until the ravioli are golden brown.  
7.  Heat marinara and serve with the ravioli.

If you enjoyed this recipe, I'd love for you to "like" my FB page, follow me on GFC, or pin my pictures!  Thanks a million!  xoxo


Hearty Appletite said...

I sooo wish I could eat these off the screen right now! They look scrumptious :)

Kate said...

Looks yummy!! Hope you guys had a great Christmas...I'm so sad we weren't in Western Branch this year! :-(

Anonymous said...

Oh this looks so good, Im going to have to try it,,,, Thanks

Fawn said...

Yummerz! I've seen this recipe fried but never baked. I can just imagine how many of these your little ones ate. Mmmm...

Jenn said...

This sounds like a delicious snack for New Years!

Mary F said...

Love that you baked them. (and I love your choice of fillings too)

I agree about the frying and don't fry often as a result. It's probably just as well. I'd be the size of a house, if I did!

Thanks for stopping by and for the follow. I'm here to happily follow back! (FB and Pinterest too!)

Have an Awesome New Year!

Julie Huston said...

This look good, I would love it if you shared your recipe here:

Amy Anderson said...

Love this! You're featured this weekend:

Chaya said...

I don't like to fry either although, I do, at times. I have been trying recipes out in the oven, as you have done and yes, they are successful.

These ravioli look great baked. Happy New Year.

Karyn said...

Yum! I really want to try this! Thanks for linking up!

Anonymous said...

Yum... this is such a great recipe.

Ellen said...

This looks great! Thanks for visiting me at A Season for All Things. I"m your newest follower and look forward to reading more great posts. ~ Ellen

Corey @ Family Fresh Meals said...

These looks soooooo good! I totally agree about the pan clean up. I really can't wait to give these a try!

Jennifer said...

They look delicious!