Monday, September 3, 2012

Crispy Baked Ravioli

Being home allows me more time to play in the kitchen. I have been taking meals we really love and bringing new life into them. I have been planning on making these bad boys for nearly a month now. Everytime I buy the ravioli's and put it on the menu for the week, Berkeley gets sent on an assignment. Clearly that, and planning to make trips to Phoenix, is the key to getting him sent out.

I finally got tired of waiting for him! While I have been getting the Z girls, I have been trying to keep my kitchen stocked with the ingredients for kid friendly food ideas. We don't have space for a dining room table, so I wanted something easy and not so messy for them. This was great. They ran around with these crunchy little discs of pasta and cheese. The best part is that they were baked. No need for standing over a hot pan of grease!

Also its worth pointing out that these can be done in MUCH smaller batches. If you are like me and are REALLY lazy when it comes to meals for just one, making a single serving (i.e.: 16-20 "mini" ravioli's like shown above) only took me about 20-25 minutes from start to finish. All you need to do is just reduce the breading and eggs you use, and the bake time.

Crispy Baked Ravioli
  • 1 pound frozen cheese ravioli 
  • 3 egg whites 
  • 1/4 cup whole wheat flour 
  • 1 3/4 cups panko breadcrumbs 
  • 1/2 cup seasoned bread crumbs 
  • 3 tablespoons grated romano cheese 
  • salt and pepper to taste
  • olive oil or baking spray
  • marinara sauce for dipping 
  1. Preheat oven to 450*F. Line a baking sheet with aluminum foil and lightly coat with olive oil or baking spray. 
  2. Add egg whites to one bowl, and in a larger bowl mix flour, bread crumbs, panko, romano, salt and pepper. Taste the mixture. 
  3. Bring water to a boil and cook ravioli for half of the recommended time. Drain them and lightly toss in olive oil help them not stick together. 
  4. Once cool to the touch, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. 
  5. Place on the baking sheet and repeat until finished. Spray each with a quick hit of nonstick spray. Bake for 15-18 minutes, or until crispy and golden. Serve hot with marinara for dipping.

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