Friday, September 25, 2009

St. Louis Toasted Ravioli

Since we started eating meatless at home, our "go to" meals have become breakfast for dinner or ravioli or tortollini. Both are quick and easy to get on the table when we are busy.

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, 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
1 egg
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!

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