I was getting ready to make ravioli and sauce for the 10th time (it seemed) and I decided to ask the internets if there was some other option for ravioli. I'm happy to say, the internets came through with a recipe for St. Louis Toasted Ravioli.
This dish is super-easy to make and uses stuff that we usually always have- eggs, milk, seasoned bread crumbs. It can double as a great, easy appetizer that you can make a bunch of all at once. Plus- it was a big hit with the kiddos. Anything that can be dipped and resembles chicken nuggets has GOT to be good- right?
So, here goes. YOu can also get the super-print friendly version on allrecipes.com, but keep in mind I changed it a bit and bake instead of fry...
St. Louis Toasted Ravioli
24 packaged ravioli (or about 4-6 per person)
1 Jar Spaghetti Sauce
2 Tablespoons skim milk
3/4 c. Seasoned Bread Crumbs
Beat milk and egg together. Pour bread crumbs into a ziploc bag. Dip the ravioli in the egg/milk mixture and then place them in the bag with the bread crumbs.
Once all ravioli has been dipped, seal the bag and shake to coat. Place ravioli in a single layer on a foil-covered cookie sheet (the foil seems to make them crispier). Bake at 375 until they are brown and toasty looking.
Dip hot ravioli in warmed spaghetti sauce and enjoy!