Lunch: Toasted Ravioli

Recipe by Lauren Miyashiro Ravioli easily transforms from main dish to addicting app with a delicious crunchy coating.

Ingredients

3/4 lb. fresh ravioli (meat and/or cheese)
3 Eggs, beaten
3/4 c. milk
2 c. Italian bread crumbs
kosher salt
Freshly ground pepper
1/4 c. grated Parmesan cheese
Marinara, warmed (for serving)

Instructions

Bring water to a boil and cook ravioli until very al dente, about 2 minutes less than the recommended time. Drained the ravioli and toss them with olive oil so that they don’t stick together, then transfer the ravioli into a large Ziploc bag.
Meanwhile, combine eggs and milk in a medium bowl. Whisk until combined. Pour the egg-milk mixture into the bag filled with ravioli. Close the bag and shake until the ravioli is evenly coated. Add the breadcrumbs to the bag, close the bag again and shake until each ravioli is coated in breadcrumbs. Transfer ravioli to a large baking sheet, sprinkle with salt and pepper. Bake for 15-18 minutes, or until crispy and golden.
Sprinkle parmesan over the hot ravioli.
Serve warm with marinara for dipping.

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