Kate's Toasted Ravioli

My sister-in-law, Kate, is not only the loveliest woman ever to grace my brother's romantic path, but she is also a very fine cook. A few years ago, she shared this recipe with me, and it quickly became one of our family's staple meals.

Kate's Toasted Ravioli

Frozen Ravioli (whatever kind you like)
Breadcrumbs
Grated Parmesan
Milk

Preheat oven to 400 degrees. Fill a shallow dish with breadcrumbs and mix in a generous sprinkling of Parmesan. Fill another dish with milk. Dip raviolis one at a time in the milk, then breadcrumbs, pressing down on them to coat with crumbs. No need to thaw the raviolis first. They're much easier to handle when they're still frozen.

TIP: Use one hand to grab the ravioli from the bag, dip, and drop into the milk. Then use the other hand to scoop, cover, and press breadcrumbs. This will eliminate the infamous "club fingers" that will inevitably come with messy wet breading procedures.



Place the coated ravioli onto a lightly sprayed baking sheet and bake at 400 degrees. Bake time varies depending on the size of your ravioli. It may only take 15 minutes, but it might take up to 25.

Start with 10 minutes, then check them. You're looking for a nice golden brown color. You'll need to flip halfway through the cooking time, so be sure to keep an eye on them. (They don't burn super easy though, so don't get TOO stressed out about it.) As Kate told me, "You'll know they're ready when they start oozing filling."

Serve with marinara or spaghetti sauce, whatever you like to do. I served mine last night with a mushroom spaghetti sauce with ground beef and onions added.