Ingredients
¼ cup flour
¼ teaspoon pepper
½ cup seasoned bread crumbs
1 pound frozen ravioli, any kind (we used sweet potato filled)
1 ¾ cups panko breadcrumbs
3 egg whites
3 tablespoons grated parmesan + more for topping
marinara sauce for dipping
pinch of salt
¼ teaspoon pepper
½ cup seasoned bread crumbs
1 pound frozen ravioli, any kind (we used sweet potato filled)
1 ¾ cups panko breadcrumbs
3 egg whites
3 tablespoons grated parmesan + more for topping
marinara sauce for dipping
pinch of salt
Directions
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Lightly beat egg whites in a small bowl. In a larger bowl mix flour, bread crumbs, panko, parmesan, salt and pepper.
Boil water and cook ravioli for half of the recommended time (typically 2-3 minutes). Drain and quickly spray through ravioli with nonstick spray to keep them from sticking together. Once cool enough to handle, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the wire rack and repeat until finished. Spray each with nonstick spray. Bake for 15-18 minutes, or until crispy and golden.
Serve hot with marinara for dipping.
Boil water and cook ravioli for half of the recommended time (typically 2-3 minutes). Drain and quickly spray through ravioli with nonstick spray to keep them from sticking together. Once cool enough to handle, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the wire rack and repeat until finished. Spray each with nonstick spray. Bake for 15-18 minutes, or until crispy and golden.
Serve hot with marinara for dipping.
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