St. Louis is famous for toasted ravioli. Usually it is prepared by coating meat filled
raviolis and deep frying them. Since I
tend to stay away from deep fried foods, I found a better and healthier way to
make toasted ravioli by baking them. The result is
crispy raviolis that are perfect for an appetizer or a main course. Enjoy!
Toasted Ravioli
1 package of fresh/frozen (dethawed)/refrigerated meat or
cheese ravioli
1 egg
1 tablespoon milk
1 cup dried breadcrumbs
Parmesan cheese
Marinara sauce
Preheat oven to 375
Lightly beat the egg in a bowl and mix with the milk
Place the breadcrumbs in a separated bowl
Dip each ravioli in the egg/milk mixture first, then coat in
breadcrumbs
Place on a baking sheet
Bake for 15 minutes, until browned
Sprinkle with parmesan cheese and dip in marinara sauce of
your choice
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