TOASTED RAVIOLI
Linda Kay Gore
ingredients
- 2 1/2 cups quartered Roma tomatoes (1 lb.)
- 1/4 cup chopped onion
- 4 garlic cloves
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. sugar
- 1/2 tsp. kosher salt
- 1/2 tsp. red pepper flakes
- 2 Tbsp. chopped fresh basil
- 1 cup fine bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 Tbsp. paprika
- 3 eggs
- 3 Tbsp. milk
- 1 pkg. frozen ravioli (9 oz.)
- 3/4 cup all-purpose flour
- 4 cups vegetable oil
- Shredded Parmesan cheese
- Minced fresh parsley
directions
- 1
Preheat oven to 450°.
- 2
Toss together tomatoes, onion, garlic, olive oil, sugar, salt, and red pepper flakes together in a baking pan or casserole dish. Roast vegetables until tomatoes are soft, 35–40 minutes. Mash vegetables with a potato masher or a fork, to keep tomatoes a bit chunky, then stir in basil.
- 3
Combine bread crumbs, 1/4 cup grated Parmesan, and paprika in a resealable plastic bag. Whisk together eggs and milk in a medium bowl.
- 4
Dredge ravioli in flour, dip in egg wash, then coat in seasoned bread crumbs. Chill breaded ravioli on a rack for 15 minutes. Heat vegetable oil to 360° in a high-sided pot. Fry ravioli in batches until golden, 2–3 minutes; drain on paper towels.
- 5
Serve ravioli with sauce. Garnish with shredded Parmesan and parsley.
Source: MOM & DAD
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