I'm so excited! It is time for another Ultimate Recipe Challenge! Every other month I invite a group of food bloggers to join me in creating a recipe for a challenge ingredient. This month the challenge ingredient was PASTA.
And as you can see from the graphic, all the bloggers delivered! So many great recipes! (They are all linked up at the bottom of this post!)
My submission this month is:
Oven Toasted Parmesan Crusted Spinach and Mozzarella Ravioli
These are great for either a meal or would be great as a party food or appetizer. Unlike boiled ravioli, this toasted version is easy to eat with your fingers!
Ingredients:
Frozen (or you could use fresh) Spinach Ravioli
2 Eggs (beaten)
2 Tbsp. milk
1 c. Panko Breadcrumbs
1/3 c. Grated Parmesan (or you could use the type from a cannister)
1 tsp. Italian Seasoning (Optional)
Instructions:
Preheat oven to 400
Whisk together the eggs and milk in a small dish.
In a shallow pan combine parmesan, breadcrumbs and seasoning.
In a shallow pan combine parmesan, breadcrumbs and seasoning.
Carefully dip each ravioli into the beaten egg and then dredge in the breadcrumbs mix.
Place crusted raviolis on a baking sheet. (I lined mine with a Silpat silicone mat.)
Bake at 400 for 15-25 minutes. The crust should be golden brown and filing should be hot and melted.
Serve with marinara for dipping.
And if you want to dress them up, sprinkle on a little more cheese:
Of course, if you don't like spinach ravioli, you could use plain cheese. But these are my favorite.
Ingredients:
Frozen (or you could use fresh) Spinach Ravioli
2 Eggs (beaten)
2 Tbsp. Milk
1 c. Panko Breadcrumbs
1/3 c. Grated Parmesan
1 tsp. Italian Seasoning (Optional)
Instructions:
And don't forget these other amazing PASTA recipes:
