These are crazy easy and good. That’s almost all I have to say about them.
Make them as appetizers served with marinara dipping sauce, or use them as a side for whatever other Italian food you’re having. Better yet, make the ravioli from scratch and then bread and bake those.
A trick I used for baking these was to place the ravioli on a rack so they get crispy on the top and bottom.
Anyway, here’s the easy recipe.
What you’ll need:
- 2T butter
- *Toasted bread crumbs (or just pre-packaged ones)
- Dried Italian spices of your choice
- 2 or so eggs, beaten
- Mozzarella, Parmesan, Romano or Asiago cheese, finely shredded
- Bag of frozen ravioli of your preference
- Marinara sauce, pizza sauce, pesto, or some other type of dip (optional)
What to do:
*If you’re making your own breadcrumbs, just throw some ciabatta bread or rolls in a food processor and pulse it to death. You’ll want fine crumbs.
There are two good ways to toast the breadcrumbs. 1) Melt the butter in a fry pan over medium heat. When the butter’s melted, add the breadcrumbs. Stir the crumbs around until they begin to lightly brown. This will take a few minutes. 2) Spread the breadcrumbs on a sheet pan (with no butter or oil) and bake in the oven at 375 for about five minutes, or just until they begin to brown.
When the crumbs are browned, set them aside to cool for a few minutes. When they’ve cooled, add some finely shredded cheese (optional).
Begin heating your oven to 375 degrees. Then yell at the neighbor kids to keep off your goddamn lawn and stop teasing that poor cat!
Now for breading the ravioli. Put your breadcrumbs in a bowl next to the beaten eggs. Dip the frozen ravioli piece in the egg, letting the extra drip off, then roll it in the toasted bread crumbs.
Place directly on a cooking-sprayed sheet pan, or on a rack on the sheet pan.
When you’ve breaded all of the ravioli you’re cooking, place the pan in the middle rack of your oven and cook for about 10 minutes.
Serve hot with optional Italian sauce of some kind.