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!
(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)
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.
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