This recipe is a great way to dress up leftovers. I eat a lot of pasta, so it’s also a nice change from the usual “bowl-cover in sauce-eat” routine.
*Note: This is a recipe for two. Doubling it (and then adding a little extra) should make enough for a whole, standard-sized bag of frozen ravioli.
- 20 ravioli (10 per person). Refrigerated or freshly cooked is fine, they just can’t be frozen.
- 1/2 cup flour (more as needed)
- 1/2 cup breadcrumbs (more as needed)
- 1 egg
- Seasonings. I used Penzeys Garlic Salad Seasoning (Romano cheese, poppy seed, salt, sesame, onion, garlic, chives, white pepper) but Italian seasoning, pizza seasoning, Parmesan or other cheese, salt and pepper, oregano, garlic, onion, etc. could be used. I used plain cheese ravioli, so basically any flavor combo would work.
1. Arrange three bowls or plates, one with flour, one with egg, one with breadcrumbs.
2. Whisk egg with a little water.
3. Season both flour and breadcrumbs. Be generous.
4. Dredge ravioli in flour, then in egg, and finally in crumbs.
5. Arrange on a baking sheet. I place mine on top of a roasting rack; I find this gets items baked in the oven extra crispy. But if you don’t have a rack, that’s fine. I suggest spraying the pan with non-stick spray or at least using aluminum foil.
6. I spray the tops with cooking spray for an extra golden brown.
7. Bake at 400 for 20 minutes.
8. Serve warm with spaghetti/marinara/Alfredo/etc. sauce.