Quick Crisp Ravioli with Roasted Tomato Sauce

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 4 servings
Total:
Recipe from Cooking Light

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Recipe Time

Total: 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 399
  • Fat: 19.2g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 9.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 14.6g
  • Carbohydrate: 42.4g
  • Fiber: 4.1g
  • Cholesterol: 93mg
  • Iron: 1.9mg
  • Sodium: 747mg
  • Calcium: 159mg

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. 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. 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. 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.
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