Fresh ravioli is an unexpected treat when it takes a dip in breadcrumbs, baking up crunchy and golden. Serve it as a satisfying snack on game night, with spicy tomato sauce for a slam dunk.
Contains: milk, eggs, wheat.
What You Get
Panko bread crumbs
What You'll Need
Grated Parmesan cheese (optional)
Salt and freshly ground pepper
Preheat the oven to 400°F. Line a sheet pan with foil and grease with olive oil.
In a bowl, stir together the panko, ¼ cup Parmesan, if you have some on hand, and 2 tablespoons olive oil, and season with salt and pepper. Crack 2 eggs into a bowl, season with salt, and beat with a fork. Dredge each ravioli in the eggs, letting any excess drip back into the bowl. Coat with the panko mixture, pressing gently to help the crumbs stick. Space out the breaded ravioli on the prepared pan.
Bake until the ravioli are crispy and golden, 18 to 20 minutes. Pour about 1 cup of the arrabbiata into a bowl and warm in the microwave, 1 minute.
Transfer the ravioli to a platter and serve warm, with the arrabbiata for dipping.