I made Steve one of his favorite things for his birthday dinner a few weeks back…toasted ravioli (with a tomato, basil, mozzarella salad on the side).
Served with a side of marinara for dipping, these toasted ravioli are easy and delicious. This recipe makes a ton, so you will have leftovers!
splash of half & half or milk
salt & pepper
1 1/2 cups bread crumbs
1/2 cup parmesan cheese
flat leaf parsley (I just use parsley flakes for some green)
1 bag ravioli of choice
extra virgin olive oil
Beat eggs and milk together and season with S & P in a low dish. Combine bread crumbs with cheese and parsley in a separate low dish. Coat pasta in egg mix and then in bread crumb mix. Heat oil over medium heat and toast ravioli on both sides (3-4 each side). After toasting, place on a plate lined with paper towels to soak up any excess oil.
The salad is simply fresh basil, grape tomatoes (sliced in half), fresh mozzarella balls, balsamic vinegar, EVOO, and fresh garlic.
These ravioli would make great little appetizers and they definitely make for a quick, easy, and tasty dinner!