This dish was inspired by Eating Well. Use fresh pasta for this recipe. I swapped out Italian Seasoning for herbs de Provence.
- cooking spray
- 1 c panko breadcrumbs
- ¼ c grated Parmesan cheese
- ½ tsp Italian seasoning or herbs de Provence
- 1 large egg
- 1 tbsp water
- 1 fresh ravioli
- 2 cups low-sodium marinara sauce
Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.
Combine breadcrumbs, Parmesan and Italian seasoning in a shallow dish. Whisk egg and water in a separate shallow dish. Dip ravioli in the egg, letting excess drip off, then coat in the breadcrumb mixture, pressing to adhere. Place on the wire rack. Lightly coat the ravioli with cooking spray.
Bake the ravioli until golden brown and crispy, about 15 minutes.
Serve the ravioli with the sauce and more Parmesan, if desired.
Serves 4 -6