Sunday, September 23, 2012

Toasted Raviola - A St. Louis Tradition from "The Hill"

1 package frozen raviola
Small bowl of milk
Small bowl Italian Bread Crumbs (Deedee usually adds a little more seasoning to them (oregano, basil and garlic powder)

Thaw raviola.   Put in milk for about 15 seconds or more.  Dip in Italian bread crumbs.  Coat both sides thoroughly.  Spray lightly with olive oil Pam on both sides.  Bake at 425 degrees for about 14-15 minutes, turning halfway through baking time. 

Sprinkle with Parmesan cheese and serve with Marinara dipping sauce.

1 comment:

Juli Pelletier said...

Yum, love toasted ravioli that isn't fried!