Before I start bogging you down with all the awesome fall recipes I have, I figured I’d give you the last few summer recipes I didn’t share. After all, it is still in the 90s down here, and even though we have been getting into pumpkin territory the last week, it still feels sorta…wrong.
This hardly qualifies as a recipe. But it was something I was determined to figure out, if it killed me.
Much of the United States has no idea what toasted ravioli is. And most of the United States is missing out. Big time. But as a native St. Louisan, life without these breaded, fried pillows of amazing is a grim picture. And, unfortunately, the grocery stores of Texas have not yet been clued in. So my only option was to figure out how to make toasted ravioli in my own kitchen.
Fortunately, it was almost stupidly easy. As in “why on earth did I not figure this out sooner” easy. I suppose you could make things more complicated by making your own ravioli, but why mess with a good thing?
- 1 bag of frozen ravioli
- 1 egg white
- bread crumbs
- Italian seasoning
- salt and pepper
- parmesan cheese
Step 1: Preheat your oven to 375 degrees. it is best if you have a metal rack to bake these on. If not, use a foil lined pan, but don’t come crying to me when your ravioli is soggy on one side.
Step 2: Mix your egg white with a little water in a shallow bowl. In another shallow bowl, combine the bread crumbs, seasoning, salt and pepper, and some parmesan cheese (how much is up to you, I probably put in about 1/4 C.)
Step 3: Take your frozen ravioli out of the bag and, one at a time, dip them in the egg white mixture, then in the bread crumbs, making sure each one is well coated. arrange them on a metal rack.
Serve them the way The Renaissance Man likes them (with marinara for dipping) or how I prefer them (with extra parmesan grated over the top).
Please try these. And then brag about them to your friends. Maybe if word gets around, my local HEB will start carrying them…