I hinted that I had another idea for the ravioli and what do you know, it was “oh my gosh” good! Joe said I’ve made these before with frozen ravioli, but I don’t remember. I think I would remember if they tasted this good. Anyway, getting back on track . . . I googled ravioli recipes to see what everyone else was doing with them and came across several toasted ravioli that looked so tempting. I already had the ravioli and sauce made so it made sense to try and see if I could make these like those pretty photos I had been looking at. Since my ravioli was made with won ton wrappers they fried up light and crisp. So tell me, which way you prefer ravioli? Toasted or steamed . . .
I had 18 ravioli left. I poured about a cup of bread crumbs into a bowl and added some Italian seasoning and grated parmesan cheese blend. I accidentally dumped the Tuscan Sunset so it was seasoned real good. Probably a couple teaspoons would be about right. And a beaten egg to dip the ravioli and hold all those crumbs in place.
Drizzle some olive oil in a non-stick skillet just enough to coat the pan and add a few ravioli at a time over medium heat. They will toast quickly within a couple minutes. When you start to see them brown on the bottom turn them over. I used small tongs to gently lift them and turn.
Combine bread crumbs, Italian seasoning and parmesan cheese together in a small bowl. Beat an egg in another bowl. Take ravioli and first dip in egg, then in crumb mixture.
Heat a non-stick skillet over medium heat. Drizzle olive oil to coat bottom of pan and place a few ravioli in the pan at a time. Pan fry for a minute or two until the bottom edges start to turn brown. Gently turn over to toast the other side another minute more. Remove to a warming plate while you fry the remaining ravioli.
Serve with Spicy Italian Sauce.
Makes 3 servings