Rating: 4 stars
15 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 3
  • 5 star values: 6
Julianna Grimes
Recipe by Cooking Light September 2010

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

total:
27 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

399 calories; fat 19.2g; saturated fat 6.1g; mono fat 9.9g; poly fat 1.6g; protein 14.6g; carbohydrates 42.4g; fiber 4.1g; cholesterol 93mg; iron 1.9mg; sodium 747mg; calcium 159mg.
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