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 cheese1 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)
- 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.
- In a separate bowl, combine the egg with the milk.
- Dip each ravioli first in the egg wash, then in the breadcrumbs.
- Place ravioli on a nonstick baking sheet.
- 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.