Wednesday, April 2, 2014

Oven Baked Ravioli

So, sometimes I will make a meal just for my husband and I to enjoy, usually something that we don't have often, that the kids probably wouldn't eat or want. Take this ravioli for instance or this lobster risotto I made a few years ago for Valentine's Day.   Mmmm, I still think about that one.  Makes my mouth water. Anyway, so that's kind of where I was going with this dish. I totally thought they wouldn't go for it but it turns out our dinner for two turned into a dinner for 5!  I'm glad they enjoyed it though, 'cause sometimes it's hard to get them to try new things.  Maybe it was the fact that I made it just for my husband and I that got them curious...hmm, good tactic.

These were fun to make and changed it up from just a typical pasta and sauce dish.  Although pasta and sauce is a pretty quick meal to make, this doesn't take too much more effort (as long as you're willing to get your hands a little dirty) and it's FUN to eat!  I served it with my new favorite pizza sauce and we all loved it.

Oven Baked Ravioli
1 lb cheese ravioli, about 40 (or whatever you like)
2 eggs
2 cups panko breadcrumbs
1 tsp. dried parsley
1 tsp. dried basil
1/2 tsp. granulated garlic
1/2 tsp. salt
pinch of black pepper
1/4 cup grated parmesan cheese

Pizza sauce or Marinara for dipping

Preheat oven to 400 degrees F.  Line a cookie sheet with foil and place a wire rack on top.  Spray rack with non-stick cooking spray.  Whisk eggs in a small bowl and set aside.  In a shallow dish, combine breadcrumbs, parsley, basil, garlic, salt, pepper and cheese; mix well.

Dip ravioli in egg wash, allowing excess to drip off, then coat with breadcrumb mixture, pressing to adhere.  Place on wire rack and continue with remaining ravioli.

Bake 12-15 minutes, or until browned and crispy.  Serve warm with marinara for dipping.

SOURCE: Adapted from How Sweet It Is and Edible Life in YYC

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