Toasted Ravioli

Enjoy this recipe from 101 Autumn Recipes.

Submitted by: Diane Cohen from The Woodlands, TX

9-oz. pkg. refrigerated cheese-filled ravioli
1/2 c. Italian-flavored seasoned dry bread crumbs
1/4 c. milk
1 egg
Garnish: grated Parmesan cheese, warm spaghetti sauce

Cook ravioli in boiling water for 3 minutes. Drain well and cool slightly. Place bread crumbs in a shallow dish. In another shallow dish, beat together milk and egg. Dip ravioli in egg mixture and let excess drip off. Dip in bread crumbs to coat. Place ravioli on a lightly greased baking sheet. Bake at 425 degrees for 15 minutes or until crisp and golden. Sprinkle ravioli with Parmesan cheese and serve with warm spaghetti sauce. Makes 8 to 10 servings.

Cook ravioli in boiling water for 3 minutes. Drain well and cool slightly. Place bread crumbs in a shallow dish. In another shallow dish, beat together milk and egg. Dip ravioli in egg mixture and let excess drip off. Dip in bread crumbs to coat. Place ravioli on a lightly greased baking sheet. Bake at 425 degrees for 15 minutes or until crisp and golden. Sprinkle ravioli with Parmesan cheese and serve with warm spaghetti sauce. Makes 8 to 10 servings.