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Toasted Ravioli with Homemade Dipping Sauce

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Ingredients

Sauce

  • 1/4 cup diced red onion
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 TBS olive oil
  • 15 oz can diced tomatoes
  • 1/2 cup water
  • 1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp red pepper flake
  • 1 TBS balsamic vinegar

Ravioli

  • 22 frozen ravioli
  • 1/2 cup panko bread crumbs
  • 1/4 cup traditional bread crumbs
  • 2 TBS whole wheat flour
  • 1/4 tsp parsley
  • 1/4 tsp garlic powder
  • 1 egg
  • 2 TBS milk of choice (I used soy milk)

Instructions

Sauce

  1. In a sauce pan, combine diced onion through olive oil and saute until fragrant, about 1-2 minutes.
  2. Mix in tomatoes through red pepper flake. Bring to a boil and simmer 20 minutes. Meanwhile start step 1 in the Ravioli instructions.
  3. Puree to desired consistency with a wand blender. Mix in balsamic vinegar and simmer 10 more minutes.

Ravioli

  1. Bring a large pot of water to a boil. Parboil frozen ravioli. I boiled mine for 3 minutes, regular cooking time was 5 minutes.
  2. Spread ravioli out on a parchment lined baking sheet so the ravioli are cool enough to handle.
  3. Preheat oven to 450°F.
  4. Meanwhile combine panko through garlic powder. In a separate bowl, whisk together egg and milk.
  5. Bread cooled ravioli by dipping each in the egg mixture followed by coating with the bread crumb mixture and place back on the parchment lined baking sheet.
  6. Bake coated raviolis for 15 minutes, flipping after 10 minutes. Serve with homemade dipping sauce.

Find it online: https://www.alisonsallspice.com/toasted-ravioli/