1 ½poundsfresh or frozen ravioli,cooked just until al dente
olive oil spray for spraying the tops of the ravioli
Instructions
Preheat the oven to 425F degrees and place a wire rack inside of a large baking pan with sides. Spray with non-stick spray and set aside.
Whisk the eggs and water together in a small bowl and set aside.
Whisk the parmesan cheese, breadcrumbs, parsley, garlic powder, onion powder and salt in a medium size bowl and set aside.
Dip the egg-coated ravioli, one at a time, into the egg mixture then dredge them in the breadcrumb mix.
Lay them all out on the wire rack, slightly spaced and in a single layer.
Spray the tops with the olive oil spray and bake for 10-15 minutes, or until they are light and golden on top.
Serve with freshly minced parsley and marinara sauce.
Notes
I use fresh ravioli for this recipe, but you can use frozen ravioli that has been defrosted.
I love using cheese ravioli, but we have used meat on occasion. Use what you like best.
Serve with any of your favorite dipping sauces: vodka sauce and garlic alfredo sauces are other favorites.
The egg dip is necessary. Do not forget this step. It helps the dry ingredients adhere to the ravioli itself.
The ravioli needs to be cooked to 'al dente' before baking. Don't over cook or the ravioli will fall apart.
Italian breadcrumbs can be substituted.
This can be made in the air fryer. Preheat to 370F degrees and cook for about 10-12 minutes. You may need to flip halfway through depending on the style of your air fryer.