When I was vacationing in St. Louis last year, I made an effort to try their local specialties. Toasted ravioli was one of their well-known dishes. I loved it so much that I decided to try making it at home. Now it's our favorite way to enjoy ravioli.
Toasted Ravioli
1 lb. 9 oz.package of frozen ravioli, unthawed
2 eggs
2 Tablespoons milk
3/4 cup bread crumbs
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes
6 Tablespoons Parmesan cheese
Put eggs and milk in shallow bowl. Beat together. In another bowl add bread crumbs, herbs, spices and cheese. Dip ravioli in egg mixture. Then in bread crumb mixture. Place on ungreased cookie sheet. Lightly spray ravioli with oil spray (such as Pam). Bake in a preheated 375 degree oven for 12 to 15 minutes. Serve with your favorite marinara sauce.
Toasted Ravioli
1 lb. 9 oz.package of frozen ravioli, unthawed
2 eggs
2 Tablespoons milk
3/4 cup bread crumbs
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes
6 Tablespoons Parmesan cheese
Put eggs and milk in shallow bowl. Beat together. In another bowl add bread crumbs, herbs, spices and cheese. Dip ravioli in egg mixture. Then in bread crumb mixture. Place on ungreased cookie sheet. Lightly spray ravioli with oil spray (such as Pam). Bake in a preheated 375 degree oven for 12 to 15 minutes. Serve with your favorite marinara sauce.
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| Toasted Ravioli |
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