Toasted ravioli

Yield: 25 servings

Measure Ingredient
1 cup Milk; more if needed
1 cup Packaged dry Italian bread crumbs; more if needed
1 pack Frozen ravioli - (1 lb); thawed, precooked
\N \N Olive oil cooking spray
\N \N Grated Parmesan cheese
\N \N Quick And Easy Pasta Sauce; (see recipe)
\N \N (or use purchased sauce)

Preheat oven to 425 degrees. Pour milk into a small bowl. Pour bread crumbs into a shallow bowl. Dip ravioli into milk for 10 to 15 seconds. Lightly coat ravioli with bread crumbs. If necessary, add more milk and/or bread crumbs to bowls. Place coated ravioli on a sheet of waxed paper. Spray ravioli on both sides with cooking spray. Place on cookie sheet. Bake 14 to 15 minutes, turning halfway through baking time and spraying with cooking spray if needed. Serve hot, sprinkled with Parmesan cheese, with Quick And Easy Pasta Sauce for dipping. Yield: 25 to 30 ravioli.

Recipe Source: St. Louis Post-Dispatch - 12-14-1998 From "Fare to Remember" Formatted for MasterCook by Susan Wolfe - swolfe1@...

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