Saturday, February 4, 2012

Toasted Ravioli with Marinara

I went home today for dinner (french bread with brie melted onto it, topped with sliced strawberries and honey... try it!), and my dad had apparently done some serious bulk shopping for the three of them again.  This time, however, his bulk shopping was not limited to ten pounds of butter, three dozen eggs, and a couple of vats of cottage cheese, but it also included toilet paper.  Toilet paper for me to take home.  81 rolls of it.  Needless to say, I think I now have enough toilet paper to last me a lifetime.  It's a good thing I am very fond of laughing, as he gives me endless reasons to laugh.

This past week certainly involved a lot of laughing (highly indicative of how hilarious my week was:  at one point, I lost the SmartCar I drive in a parking garage... how can you do anything but laugh at that?), but, more importantly, it involved making toasted ravioli!  I've seen toasted ravioli popping up all over recently, and I couldn't resist making them, as they are such a St. Louis tradition, and I thought I'd better judge than most at deciding whether they are good homemade.  I really enjoyed them, and they made a perfect meal when paired with a side salad.  This recipe makes closer to two servings, but I reheated the ones I had leftover the next day for lunch, and they were still pretty good.

1 8 oz package ravioli (should be fresh or defrosted)

½ cup Italian-style breadcrumbs

¼ cup grated Parmesan cheese
1 egg
1 tablespoon milk
your favorite marinara sauce, warmed up (you will probably about a 1/3 cup, and you can warm in the microwave or on the stove)

  1. Combine the breadcrumbs with the Parmesan cheese.  You can also add some extra Italian seasoning and garlic salt to this to make it better, if you want. I added a teaspoon of Urzi's bread dipping spice to mine because it makes anything with cheese and/or tomato sauce so much better. Adding a little garlic salt with oregano, parsley, and basil would probably best approximate their bread dipping spice.
  2. In a separate bowl, combine the egg with the milk.
  3. Dip each ravioli first in the egg wash, then in the breadcrumbs.
  4. Place ravioli on a nonstick baking sheet.
  5. Bake for 14 to 18 minutes at 375, flipping halfway through (the baking time might be longer/shorter depending on what size ravioli you use).  They will be slightly golden-brown and crispy when done.

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