It was just a couple of weeks ago that I was wishing for fall weather. And now it is really feeling like fall. I am conflicted because I am ready to move on to boots and sweaters but I am not ready to give up my weekends by the pool. We had a bonfire by our house this past weekend and the weather was perfect. I even had to break out some blankets. Along with fall weather comes football season. And you know what that means, right? Appetizers. Also known as, lay on the couch every Sunday and eat snacks season. It is not just a coincidence that lay on the couch and eat snacks season coincides with bulky sweater and sweat pants season.
In preparation for snack season we have been trying some new dips and appetizers and also revisiting some old favorites. One of our favorites snacks is toasted ravioli. My Mom makes the best toasted ravioli but she fries them. If I am going to lay around on the couch every Sunday eating snacks then I cannot eat so much fried food. Instead, we decided to bake them. It was an excellent choice. They were not oily. They were perfectly crispy and delicious. And baking them was much less messy than pan frying. So oil spatter staining my clothes is always a plus. If you look forward to snack season as much as I do, then you will definitely want to try BAKED toasted ravioli.
1 lb fresh ravioli
2 eggs, whisked
2 cups Italian breadcrumbs
1 cup grated Romano cheese
Marinara or pizza sauce for dipping
Preheat the oven to 400 degrees. Place the eggs in a bowl and whisk. Place the bread crumbs and grated cheese in a separate bowl and mix. Line a roasting pan with foil. Dunk each ravioli first in the egg and then coat with breadcrumbs. Place on the roasting rack. Bake in the oven for 15 minutes. Serve with marinara or pizza sauce.
Source: A Live Love Pasta original