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
How to Make It
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.
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.
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.
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These tasted good but I say that with a caveat. By the time I was done with them, these raviolis were probably not light...at all. Similar to other reviewers, I had trouble getting the panko/cheese mixture to adhere to the raviolis and had a bunch left over wasted in the bowl. I had to keep adding extra olive oil in the pan so the raviolis wouldn't burn. It worked out well, they tasted nice and crunchy and the tomato sauce (I added arugula and garlic) was a nice pairing. Pretty simple, nothing fancy. Boyfriend loved it.
Everyone liked this, despite the fact I goofed and forgot to cut the tomatoes in half first. Used seasoned Panko. I wasn't overall satisfied with this recipe, partly due the gluten free ravioli my DH got by mistake. Next time, I'll try a different kind.
Great/Fast recipe, for the kids I warmed up some spagetti sauce and used the roasted tomatoes for the adult servings. Instead of a large pan I would recommend a smaller one with more olive oil for better range of frying the ravioli. I made this as a full meal with bow tie pasta.
This recipe was great! I used these raviolies that had a few different types of cheese and garlic in them and they were great. I also baked these in the oven so they'd be less calories and it worked out perfectly. I also figured baking them in the oven would be better because I thought the breadcrumbs would fall off if they were getting thrown around in a frying pan. I used italian panko breadcrumbs mixed with a little parmesan and they were delicious. I also substitued the egg with egg beaters to make it less calories and it worked out fine, the breadcrumbs had no problem sticking.
When I made the sauce, I added a little balsamic vinegar and it was amazing! My sister and mother don't really like tomatoes and they loved it!
Loved it, my daughter thought it was wonderful, wanted to know how I knew how to make it. I must admit I did not give Cooking Light the credit it deserved, I took the accolades. I did not use parm. cheese because I didn't have any, also had plain panko so added dried basil, oregano, parsley and a little kosher salt. I did not have any trouble getting the panko crumbs to stick but I also did not add water to the beaten egg. The dish was incredibly flavorful. I have fried fresh ravioli and served with marinara sauce for an appetizer but this is now my new favorite.
This was pretty tasty for such a speedy recipe. The ravioli I used was stuffed with smoked mozzarella/artichoke. I made a few subs so I could use what I had onhand - canned parmesan - not fresh, and canned diced tomatoes mixed with some leftover marinara for the sauce. Like another reviewer, I had trouble getting my panko/cheese to adhere, but I think if I'd used fresh parmesan it might have stuck better as it would have been moister. I used all the browned panko that fell off in the skillet to top the dish, and it looked v. "rustic gourmet." I will try again using fresh ingredients, as good as it was this way!
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