This Crispy And Cheesy Toasted Ravioli Is Baked Instead Of Fried, But Still Just As Delicious.
Servings: 4 Raviolis
- 1 package refrigerated ravioli about 9 ounces
- 1 1/2 cups panko bread crumbs
- 2 tablespoons parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley optional
- 1 egg
- 1 tablespoon water
- pizza sauce for dipping
Preheat the oven to 400. Line a baking sheet with foil, and place a cooling rack on top of the foil. Spray the cooling rack with cooking spray, and set aside.
In a shallow dish, mix together the parmesan cheese, bread crumbs, garlic powder, and parsley. In a small bowl, whisk together the egg and water until combined.
Dip the ravioli into the egg mixture, then into the bread crumb mixture, pressing gently to help the bread crumbs stick to the sides. Place on the prepared baking sheet.
Bake 18-20 minutes, or until golden brown. Serve warm with pizza sauce for dipping.