Sundays are typically my favorite day of the week. I usually don’t work (this isn’t always a given operating a retail store), the family is all at home, and I get to spend the day lazily accomplishing chores and checking items off my to-do list. It’s also the day I usually decide to try new recipes, as I have plenty of time – and time to come up with something else to feed everyone should one of the recipes go awry. Even better, are when I decide to work on recipes for things that I know my family would love, and toasted ravioli seemed like a no brainer.
Pickle loves pasta – and has long declared that she could eat spaghetti every day and never grow tired of it. I don’t know how likely that is, nor do I intend to try it – but I know that anything involving pasta is usually a good bet that she will like it.
The weather has started to get cold, and I like to have warm, satisfying lunches on the weekends. We love the toasted ravioli appetizer at the Olive Garden, and I decided that this would be perfect for Sunday movie watching. However, traditionally toasted ravioli isn’t toasted at all – it’s deep fried. Look, I love deep fried things – but I don’t LOVE to do it in my house. It’s messy and uses a lot of oil, and typically makes your house smell like “fried” for a good day following. I decided this meant I was going to need to figure out how to do this in the oven.
I used frozen beef ravioli for this, but you can use any ravioli you have on hand. If you have refrigerated ravioli, you won’t need to cook the pasta as long, as you won’t have to thaw out the topping. Either works!
Dip your ravioli into your beaten egg.
Then into your seasoned panko.
I can fit six onto the sheet I use in my toaster oven, which is where I decided to cook these. I usually get about 10 out of this recipe, so I went ahead and breaded the other 4 and put them in the freezer for another day.
I top each with just a few slivers of butter. Bake for 25 mins at 425 for frozen ravioli. Then, pop under the broiler for a few minutes until each is golden brown.
- 10 frozen ravioli
- 1 egg, beaten
- 1/2 cup panko
- 1 tsp Italian seasoning blend
- 1/2 tsp salt
- butter if desired
- Marinara sauce for dipping
- Preheat oven to 425.
- One by one, dip ravioli into beaten egg and then into panko to coat.
- Place on baking sheet.
- Bake at 425 for approximately 25 minutes (for frozen ravioli) less for refrigerated.
- Pop under the broiler until golden brown.
- Serve immediately with marinara sauce for dipping.
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