I should share with you the story of my first Toasted Ravioli.
It started with some serious dehydration after fencing practice in college.
Dehydration stupidly quenched with red wine.
Lots of red wine.
And followed by a 3 a.m. craving for something Italian-y.
Which led us to remember that a friend had gifted a bag of straight-from-St. Louis toasted ravioli to our freezer.
Man. It was a long time until I could even think about toasted ravioli after that night....
But toasted ravioli is one of those perfect 'social appetizer'- ya' know, one of those dishes that you can put on the coffee table while the game is on or conversation is hoppin', and it doesn't disrupt the flow like other appetizers of it's caliber- waiting to use the spoon for the artichoke dip, anyone?
Toasted Ravioli (from Plain Chicken)
1 bag ravioli, from the refrigerator or thawed from freezer (I prefer cheese over meat for these)
2 eggs whisked with 2 TB milk
3/4 cup Italian bread crumbs + 1/4 cup grated Parmesan
Optional: 1/2 tsp chili flakes
Preheat the oven to 375.
Dip a ravioli in the egg/milk mixture, give it a little shake to remove any excess egg, then coat with bread crumb and Parm mix. Shake gently, then place on an ungreased baking sheet.
When all ravioli are coated, spritz the tops with a bit of cooking spray and bake for 15 minutes, or until golden brown.
Serve with marinara, or try alfredo, pesto, or garlic butter!
Leftovers are perfect for the freezer. To reheat, pop them in a 350 degree oven for 25-30 minutes, or until warmed through.