Golden Crunchy Ravioli (Print Version)
# Ingredients:
→ Base & Coating
01 -
1 cup panko breadcrumbs (plain)
02 -
2 tablespoons water
03 -
2 teaspoons Italian herb mix
04 -
1 pound fresh ravioli stuffed with cheese (not the frozen kind)
05 -
1/4 cup parmesan cheese, finely grated (powder form works best)
06 -
2 large eggs
07 -
1 teaspoon garlic powder
08 -
1 teaspoon coarse salt
→ For Serving
09 -
Nonstick cooking spray
10 -
Marinara sauce (choose your favorite kind for dipping)
# Instructions:
01 -
Move your oven rack to the lower-middle position and crank up the heat to 425°F. Place a wire rack over a rimmed baking sheet and coat it generously with cooking spray.
02 -
In a shallow dish (a pie plate works fine), stir together the water and eggs until they're smooth.
03 -
Grab another shallow dish and toss together the panko breadcrumbs, parmesan, Italian seasoning, salt, and garlic powder until everything looks evenly blended.
04 -
Take one ravioli at a time, dunk it into the egg mix and let the extra drip off. Roll it in the breadcrumb mix, pressing gently so it sticks well. Lay the ravioli on the prepped rack, keeping them about an inch apart. After they're all done, spray the tops lightly with oil.
05 -
Bake for 15-20 minutes until crispy and golden. Check when you've hit 10 minutes - cover loosely with foil if they're browning too quickly and keep baking.
06 -
Serve these crunchy bites hot with marinara sauce on the side. Sprinkle a little extra parmesan if you're feeling fancy!
# Notes:
01 -
To keep the breading from getting soggy, coat just one area of the crumb mix and sprinkle more over it instead of dunking directly.
02 -
Cooking times might vary based on the ravioli you use.