Crispy Toasted Ravioli with Marinara Sauce
Ingredients:
1 package (about 12 oz) frozen cheese or meat-filled ravioli (or fresh ravioli if preferred)
1 cup breadcrumbs (preferably panko for extra crunch)
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp dried oregano
Salt and pepper to taste
Vegetable oil for frying (if deep frying) or olive oil (for baking)
For the marinara sauce:
1 cup marinara sauce (store-bought or homemade)
1/2 tsp red pepper flakes (optional, for a little spice)
Fresh basil for garnish (optional)
Instructions:
Prepare the breading station:
Set up three shallow dishes: one with flour, one with the beaten egg, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
Bread the ravioli:
If using frozen ravioli, ensure they are thawed and patted dry with paper towels to remove excess moisture.
Dip each ravioli into the flour, coating it lightly. Then dip it into the egg, followed by the breadcrumb mixture, pressing down gently to ensure a good coating.
Fry or bake the ravioli:
For frying: Heat vegetable oil in a deep skillet or pan over medium heat. Fry the ravioli in batches for 2-3 minutes per side until golden brown and crispy. Remove and place them on a plate lined with paper towels to drain any excess oil.
For baking: Preheat the oven to 400°F (200°C). Lightly coat a baking sheet with olive oil and arrange the breaded ravioli in a single layer. Spray or drizzle a small amount of olive oil on top of the ravioli. Bake for 15-18 minutes, flipping halfway through, until golden and crispy.
Prepare the marinara sauce:
In a small saucepan, heat the marinara sauce over low heat, adding red pepper flakes for a little kick if desired. Stir occasionally until warmed through.
Serve the toasted ravioli:
Arrange the crispy toasted ravioli on a rustic wooden plate, dust with extra Parmesan cheese, and garnish with finely chopped parsley.
Serve with the warm marinara sauce on the side for dipping.