Quick Crisp Ravioli with Roasted Tomato Sauce

Quick Crisp Ravioli with Roasted Tomato Sauce Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

4 servings
Total time: 27 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 27 Minutes

Nutritional 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

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

Preparation

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.

Julianna Grimes,

Cooking Light

September 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note