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1 (5-ounce) package small fresh cheese ravioli*
2 eggs
3/4 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
purchased marinara sauce, for dipping
*You'll find fresh ravioli in the refrigerated section of the supermarket. Don't be tempted to substitute meat-filled ravioli, especially if you're going to make these ahead of time. They don't hold up nearly as well as the cheese variety. |
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Preheat oven to 375°F. Coat a baking sheet with cooking spray.
Boil the ravioli according to the package instructions. Drain in a colander and let cool to room temperature.
While ravioli are cooking, beat the eggs lightly. In a separate bowl, combine the bread crumbs, Parmesan cheese, basil, oregano, and pepper. Dip each ravioli in the egg, then the crumb mixture, coating all sides.
Arrange the ravioli on the baking sheet. Bake until crisp, 12 to 14 minutes. The ravioli will puff up slightly and turn golden brown.
Serve with the marinara sauce. Makes about 24 pieces (package counts may vary).
Make-Ahead Factor
The ravioli can be breaded 1 day ahead and kept covered and refrigerated, then baked.
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