What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Toasted Cheese Ravioli! Crunchy on the outside, creamy on the inside. Take a walk on the wild side by turning dumpling-style pasta dough into a flavorful, tart, and cheesy appetizer. Panko breadcrumbs provide a crunchier coating that taste more like a fried shell when baked. This is due to the fact that panko breadcrumbs are made from crustless bread, thereby making them have an airier texture. The results are amazing.
TOASTED CHEESE RAVIOLI
Ingredients:
8-ounces fresh cheese ravioli, found in the refrigerated section of the grocery store
1 egg
1 tablespoon milk
1/2 cup plain panko breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Marinara sauce, for dipping
Instructions:
Preheat oven to 425°. Spray a wire rack with nonstick oil. Place rack on a baking sheet. Set aside. In a shallow dish, whisk together egg and milk until fully incorporated. In another shallow dish, combine panko breadcrumbs, grated parmesan cheese, Italian seasoning, garlic powder, and kosher salt. Mix well. Working one at a time, dip ravioli in egg mixture. Allow excess to drip off before generously coating both sides with breadcrumb mixture. Place ravioli on prepared wired rack. Leave spaces between ravioli to allow even browning. Spray tops of ravioli with nonstick oil. Bake 10 minutes until ravioli is golden brown. Turn ravioli over and bake 10 minutes longer. Serve immediately with marinara sauce for dipping.
snapshotsincursive 
Looks and no doubt tastes delicious, Gail!
Joanna
LikeLiked by 1 person
They are fun to dip in marinara sauce. 🍃🍅
LikeLike
What a clever approach. Thanks.
LikeLiked by 1 person
You’re welcome! 💜🍃
LikeLiked by 1 person
What a wonderful idea to add a coating to ravioli!
LikeLiked by 1 person
It made it crunchy. 😋🌿
LikeLike
You had me at toasted 😋 This is a delight to many tummies 🍃😊
LikeLiked by 1 person
It’s in my DNA. 🤣🍃🧀
LikeLike
This sounds like a party Gail…
LikeLiked by 1 person
For sure. And, just for the record…I love to party. 🎉
LikeLiked by 1 person
Of course!
LikeLiked by 1 person
Tasty looking nibbles! 🙂
LikeLiked by 1 person
Bite-size finger food, so when it’s gone, it’s gone. 😜🍃🍅
LikeLiked by 1 person
🙂
LikeLiked by 1 person
This is the coolest idea!
LikeLiked by 1 person
Thank you very much. 🙏🏻🍃
LikeLiked by 1 person
I thank you for this great idea!
LikeLiked by 1 person
Reblogged this on Ned Hamson's Second Line View of the News.
LikeLiked by 1 person
Yum-a-tum-tum. 😍🍃🧀
LikeLike
I should try these. I’m ordering and air fryer cooking chart so that I stop burning everything! Well, everything but toast.. which always turns out too light and toasted on only 1 side.
LikeLiked by 1 person
Sounds more like a “toaster issue” rather than a “user issue”. 🤣
LikeLike
Both… user needs to get used to multi function air fryer. A 1″ difference in distance from top to bottom can have dramatic differences in cooking. I think toast needs to be flipped in this machine… something I can’t be bothered to do.
LikeLiked by 1 person
Hahahaha. You’re killing me. Life stays interesting, doesn’t it?!
LikeLike
Thank you for not once using the term “raviolis”; boy, does that drive me up the wall! No such word. My mom would hit anyone over the head with her rolling pin if they said “raviolis”. It’s simple: one raviolo; two or more ravioli. The plural is ravioli, not raviolis. End of Italian lesson! This recipe sounds delicious and very easy (mom made her ravioli from scratch!). I can almost smell all the toasty goodness from here! 🌟
LikeLiked by 1 person
The thought never occurred to me. Duh! 🤣 I’m envious of your homemade ravioli. 🍃🍅
LikeLiked by 1 person
[…] Toasted Cheese Ravioli […]
LikeLiked by 1 person
Thanks for “Paying It Forward”. 🌟✨💫
LikeLike