Crispy Cheese Ravioli

These are a great appetizer! Think, old school Tuscany restaurant in little Italy, Chicago.  They are so good, they'll leave you wanting more. You could make a meal out of these toasty pouches! 

Ingredients: 

1 cup bread crumbs
1/4 cup panko bread crumbs
1 tsp fresh thyme (or 1/2 tsp dried thyme)
1 tsp garlic powder
1/4 cup grated parmesan cheese
1 tsp italian seasoning
salt and pepper
2 eggs
2 TBSP milk
1 (16oz) bag of fresh cheese ravioli (about 18-20 ravioli)
Cooking spray
1 jar of tomato sauce (I used a basic store brand, no sugar added tomato sauce today)

Directions: 

1. Heat a medium pot with water and bring water to a boil. 

2. Prep your dredge station. To one pan, add eggs and milk along with salt and pepper. Whisk to combine. To your other pan, add both bread crumbs, parmesan, thyme, garlic, italian seasoning, salt and pepper. Mix 

3. Boil ravioli for 3 minutes. Take them out of the water and place in a single layer to cool and dry for 5 minutes. 

4. Preheat your oven to 425

5. Place a baking rack over a sheet tray and spray generously with cooking spray. One at a time, dip the ravioli in the egg mixture, then add to the bread crumbs.  Press gently so the bred crumb mixture adheres to the ravioli. Place in a single layer on the baking rack. 

6. Spray the ravioli with cooking spray. Bake for 18 minutes. Flip halfway through and spray again with cooking spray. They are done when they are lightly golden brown and crispy. 

7. While the ravioli is cooking, take your jarred tomato sauce and place in a sauce pan. Add a little olive oil, sugar, garlic powder and red pepper flakes. Heat over low heat.  Taste for seasoning. 

8.  When the ravioli are done, plate with marinara dipping sauce in the middle and a sprinkle of parmesan cheese.  

Enjoy!