Oven Toasted Raviolis

So you know how restaurants have those amazing fried raviolis? You know the ones. Crunchy on the outside, creamy on the inside? Not to mention probably horribly bad for you. Well it turns out, it's not so hard to get those tasty results at home without bathing anything in oil.

Best thing about 'em? They come with whatever filling you want. Or I guess technically whatever flavors you can find in the grocery store. And you better believe you'll want to try them all. I already have. 

(That being said, I highly suggest a ravioli with some meat in it, sausage or chicken or ground beef. Those flavors really match up well with the breadcrumb coated pasta.)

 
Oven Toasted Raviolis
(adapted from How Sweet Eats)


1 9 oz package ravioli 
2 egg whites
1/2 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup Panko bread crumbs
1/4 tsp salt
1/4 tsp pepper


Preheat oven to 450 degrees. Line a cookie sheet with foil and lay a wire rack on top of that. Spray rack with non-stick cooking spray.

In one bowl, lightly beat egg whites. In another bowl, mix breadcrumbs, cheese, salt, and pepper.

Bring a large pot of water to a boil and cook ravioli's for half the suggested cooking time, about 2-3 minutes. Drain them and spray with a light coat of non-stick spray, to prevent them turning into a giant clump.

Once cool enough to touch, dip each ravioli in first the egg whites, and then the breadcrumbs. Place on the wire rack and repeat with remaining ravioli.

Spray the top of the breadcrumb coated raviolis with a bit of non-stick spray and bake for 15-18 minutes or until crispy and golden.