When I found out that my kids love the fried ravioli at school, I knew I had to add it into the rotation, except I was not about to "fry" anything when I'm rushing to get dinner on the table. This recipe is baked (just as crispy, they said!) super slick to get there plus delicious, and a bit healthier, if that's your thing. Any fresh (not frozen) ravioli will work. (I grabbed some cheese ravis from Trader Joe's.) Add a salad and warm some marinara for dipping and your done. Easy, weeknight meal.
You can make a load of these and serve as an appetizer to a crowd: offer marinara, beer cheese, and pesto sauces for dipping.
Notes:
CRISPY BAKED RAVIOLI
Ingredients: 16 ounces fresh ravioli, 2 large eggs, 1 cup panko crumbs, 1/2 cup grated Parmesan cheese, 1 tsp. garlic powder, 1/2 tsp. sea salt, 1/2 tsp. dried oregano.
Serves 4.
1. Preheat oven to 425* and line a large baking sheets with parchment paper.
2. Whisk eggs in a shallow bowl. Combine panko, parm, salt, garlic powder and oregano in another bowl.
3. Dip each ravioli in the egg, then the crumbs. Lay on baking sheet.
4. Bake for 12-15 minutes, or until desired level of crispy-ness and color. Serve with warm marinara sauce for dipping.