OK, so back to ravioli. Any time we went out, I had to get toasted ravioli. It was a requirement. And something we just couldn't find in the greater Chicagoland Area. And once I went off to Indiana for college and then moved out east - forget it! Toasted ravioli quickly became a thing of my past. (excuse me while I shed a tear).
Fast Forward to this wonderful day in October of 2012, I was going through my Google Reader (remember when that existed?) and found a recipe for oven toasted ravioli on Six Sisters' Stuff. Could it be - could I make these at home?!
Why yes, yes I could. So on Christmas Eve of last year, when the hubs and I indulge in lots of sinful and delicious heavy apps for dinner that night, I made the oven toasted ravioli with mushroom ravioli. Oh heavens! They were amazing!! In fact, so amazing, I decided I'll make them again this Christmas Eve as well.
Oven Toasted Ravioli Recipe from Six Sisters' Stuff
1 (20 ounce) package refrigerated ravioli (found in the deli section) - I used mushroom ravioli - my favorite!
2 tablespoons milk
3/4 cup Italian bread crumbs - I used plain that I seasoned myself.
1/4 cup grated Parmesan Cheese - um, yeah, Kraft it was!
Nonstick cooking spray
Preheat oven to 375 degrees. Whisk together egg and milk in a small bowl. In another bowl, combine bread crumbs and Parmesan cheese. Dip each ravioli in the egg mixture and coat in the bread crumb mixture. Place on an ungreased baking sheet. Spray ravioli with cooking spray. Bake for 12-15 minutes or until golden grown. Serve with marinara sauce for dipping. *I did bake these on a silicone sheet and I think that helped with any sticking. Although I may try baking them on racks this year. I also did flip them once during the baking process to evenly brown.*
(Recipe adapted from Plain Chicken)