Oven Toasted Ravioli

Sometimes the DamKids love what they order in a restaurant so much that they ask if I can duplicate the dish at home.  Once in a while, I’m able to come close (this tortilla soup, for instance); other times (like when it comes to authentic Chinese food) … not so much.  And I tell them simply that that’s why restaurants were invented in the first place.

Last weekend my girls fell head over heels into crispy, gooey, deep-fried ravioli love while out for good Italian on the East Side.  They wanted to know when I would attempt to create such fabulous cheesy pasta bites myself.  I’ll be tackling that project on the tenth of never, I said — ’cause I don’t do the deep fried thing in my own kitchen.  But a few days passed, and since I love a culinary challenge, I figured I’d fiddle around with stuffed pasta and see what happened.  After all, the baked zucchini “fries” from back in August were a success, so what’s the worst thing that could happen with attempting oven fried ravioli?  Exactly … nothing.  There’s no downside.  Nothing bad could possibly come of this little experiment.

I made two versions:  spinach and ricotta, and chicken with rosemary (both Rana Brand, available at Sendik’s).  Both were a smashing success and I’ll bet good money your kids’ll love ’em too. : )

SOURCE:  Loosely adapted from these Baked Zucchini Fries

2 eggs, lightly beaten with a splash of water (Phil’s Large Eggs are on sale)
1 1/2 c. panko breadcrumbs
1/2 c. shredded Parmesan cheese
1 1/2 t. Italian seasoning
1 t. kosher salt
several turns freshly ground black pepper
1 – 2 lbs. fresh (refrigerated) ravioli, any flavor you like (RP’s Ravioli is on sale; I would use 2 or 3 boxes for this recipe)
Cooking spray

Additional shredded Parmesan cheese for serving
Warm marinara for serving (Gia Russa or Newman’s Own Pasta Sauces are on sale)

Preheat oven to 400.  Place one wire rack each on top of two baking sheets.  Coat the racks with nonstick spray and set aside.

Place eggs in a shallow bowl.  In another shallow bowl, combine panko, shredded Parmesan, Italian seasoning, salt, and pepper.  Working with one ravioli at a time, dip each one in egg wash, allowing excess egg to drip off.  Then dredge ravioli thoroughly with the panko mixture, making sure both sides are well coated in crumbs; press lightly to adhere if necessary.  Transfer ravioli to the wire rack as you go, repeating until all of the ravioli are coated in crumbs.  Spray each ravioli with a quick shot of cooking spray.  Bake for 10 minutes; flip ravioli and spray the second side with additional cooking spray.  Continue baking until crispy and golden, another 7 – 10 minutes.  Transfer ravioli to a serving platter, sprinkle with additional shredded Parmesan cheese, and serve with warmed marinara sauce for dipping.

Featured, Fresh, Frugal, Fabulous, News | September 25th, 2013