Monday, February 25, 2013

Experimental Recipes :: The Toasted Ravioli

When you cook, do you ever crave something a little different? Maybe you're not really sure how to make it; you look up a few recipes combine what you like, and viola - a creation is born.

That's how the toasted ravioli went and I must admit, they were pretty tasty! Just make sure you serve them right away; they're not as scrumptious after sitting a while.


1/4 cup milk
1/2 cup sour cream
1/2 cup Italian bread crumbs (I use Delallo; I also added rosemary from the 
1/4 cup fresh grated Parmesan cheese
1 package of fresh ravioli ( I used large bacon carbona (yum!) but you can
      use any size or flavor)
1 cup marinara sauce (Again, I use Delallo)

Prep a baking sheet with a non-stick cooking spray. Preheat the oven to 375 degrees.

Combine the milk and sour cream into a small bowl. Gently whisk until smooth. Combine the bread crumbs and cheese in another small bowl.

You can either dip the ravioli into the sour cream mixture or using a pastry brush you can coat the ravioli on both sides. Sprinkle the bread crumb mixture onto both sides of the ravioli. Place the coated ravioli onto the prepared baking sheet.

Cook approximately 10 to 15 minutes or until the ravioli are toasted and golden brown. While they bake, heat up the marinara sauce and place into a dipping bowl.

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