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Quick Crisp Ravioli with Roasted Tomato Sauce

Photo: Randy Mayor; Styling: Leigh Ann Ross
Total time 27 mins
Yield 4 servings

Ingredients

  • 2 tablespoons water
  • 1 large egg, lightly beaten
  • 1 cup panko (Japanese breadcrumbs)
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1 (9-ounce) package fresh ravioli
  • 3 tablespoons olive oil, divided
  • 4 cups grape tomatoes, halved (about 2 pints)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, coarsely chopped

Nutrition Information

  • calories 399
  • fat 19.2 g
  • satfat 6.1 g
  • monofat 9.9 g
  • polyfat 1.6 g
  • protein 14.6 g
  • carbohydrate 42.4 g
  • fiber 4.1 g
  • cholesterol 93 mg
  • iron 1.9 mg
  • sodium 747 mg
  • calcium 159 mg

How to Make It

  1. Combine 2 tablespoons water and egg in a shallow dish, stirring well. Combine panko and cheese in a shallow dish, stirring well with a fork. Dip each ravioli in egg mixture; dredge in panko mixture.

  2. Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of ravioli to pan in a single layer; sauté 1 minute on each side or until golden. Remove ravioli from pan using a slotted spoon; drain on paper towels. Keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and ravioli. Wipe skillet with paper towels.

  3. Add tomatoes, salt, and pepper to pan; sauté 2 minutes, stirring frequently. Add garlic to pan; sauté 30 seconds, stirring constantly. Divide ravioli evenly among 4 plates; top each serving with 1/2 cup tomato sauce.