Friday, January 15, 2010

Toasted Ravioli

This recipe can be used as an appetizer or dinner.  I served it with salad, mozzarella cheese, and garlic bread for dinner. 

2 eggs
A splash of milk or half and half
Salt and black pepper
1 1/2 cups of Italian-style bread crumbs
1/2 cup grated Parmesan-Romano cheese
1/4 cup of parsley
1 package of large cheese or spinach and cheese ravioli (freezer section)
3 tablespoons of  extra virgin olive oil

1. Cook the ravioli as directed in package.
2. Beat the eggs and splash of milk in a shallow dish and season with salt and pepper. Combine the bread crumbs, cheese and parsley in a second dish. Dip the cooked ravioli in the eggs, then coat with the bread crumbs.
3. Heat oil over medium heat in a large skillet, then toast the ravioli until deep golden.
4. Serve with your favorite pasta sauce to dip.

Note: You can use 2 packages of ravioli if you need to stretch it a little further.

(adapted from Rachael Ray)

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