Crunchy Oven-Fried Cheese Ravioli

Even though we love to eat fresh, home cooked meals whenever we can, I also prepare for those times when the husband and I get home really late in the evening and just want to eat something that comes from the freezer.

Some of our frozen food staples are thin crust pizza, veggie burgers and ravioli.

I used these frozen food as the base of our meals and I try to dress them up so that our meals can still be special and not just frozen food “re-heated”.

When I found this baked ravioli recipe from Jessica’s blog, I knew I was going to make it soon because I had a bag of frozen spinach and cheese ravioli that I just picked up from Costco. The ravioli bag was huge and I wanted to get creative with preparing them.

After baking the ravioli, the outside became crisp while the cheese inside was hot and gooey.

This is really easy to make.

Just prepare the frozen ravioli according to the package directions.

Then coat the ravioli with panko crumbs, herbs and egg whites.

Put the ravioli on greased cooling rack.

Bake at 450 degrees for 15 minutes.

And you get this crunchy, cheesy ravioli.

I served the ravioli with roasted broccoli and marinara sauce for dipping.

Crunchy Oven-Fried Cheese Ravioli

(recipe slightly adapted from How Sweet Eats, serves 3)

• 1/2 pound frozen cheese ravioli (about 20 pieces)
• 2 egg whites, lightly beaten
• 1/4 cup whole wheat pastry flour
• 1 cup panko breadcrumbs
• 1/2 cup Italian breadcrumbs
• 3 tablespoons grated romano cheese + more for topping
• pinch of salt
• 1/4 teaspoon pepper
• marinara sauce for dipping

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Add egg whites to one bowl, and in a larger bowl mix flour, bread crumbs, panko, romano, salt and pepper.

Bring water to a boil and cook ravioli for half of the recommended time. Drainthem and quickly spray through them with nonstick spray to help them not stick together. Once cool to the touch, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place each ravioli on the wire rack and repeat until finished. Spray each with a quick hit of nonstick spray. Bake for 15-18 minutes, or until crispy and golden

Great quick dinner or last minute appetizers for company.

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Do you keep frozen food staples? Do you prepare them in any special way?

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