18 Sep Crunchy Baked Ravioli With Marinara Sauce
|Serves 4 to 6|
1 pound “fresh” cheese ravioli (from the local market)
1 large organic brown egg (cage-free preferred)
1 “diced” red bell pepper
1 cup Panko breadcrumbs
2 cups good-quality marinara sauce (from the local market)
2 cups “chopped” Bella or Cremini mushrooms
¼ cup “finely grated” Parmesan or Pecorino Romano cheese
2 tablespoons extra-virgin olive oil
1 tablespoon water
2 teaspoons Italian seasoning
Fresh basil or Italian parsley sprigs for garnish
Prepare the Marinara Sauce:
Put a wire rack on a baking sheet and spray it lightly with cooking spray. Set the baking sheet aside.
In a large skillet over medium heat, add olive oil and then sauté the mushrooms and bell pepper (stirring regularly) until soft (approx. 3 to 4 minutes). Stir in the marinara and cook for 1½ to 2 minutes until the marinara heats up; turn off the heat, cover, and allow to sit on the stove.
|Preheat oven to 425°F|
Dredge the Ravioli:
Mix the Panko, Italian seasoning, and cheese in a shallow dish. In a small bowl, whisk the egg and water together. Now, dip the ravioli lightly into the egg mixture before dredging it in the dry mixture. Be sure to cover the ravioli well before placing them on the wire rack. Keep the ravioli separated or not touching when on the rack. Lightly spray the top of the ravioli with cooking spray before turning them over; the goal is to keep them from sticking to the wire rack.
For 10 to 12 minutes, bake until the ravioli are evenly golden brown. It is important to watch the ravioli carefully while cooking; they cook quickly.
Serve warm with the marinara sauce, a light sprinkle of cheese on top, and fresh basil or Italian parsley sprigs for garnish.