I’ve made this twice now so it’s definitely blog worthy. Roasted tomatoes are divine and I was lucky enough to find local tomatoes, so full of flavor it made this dish really delicious. This recipe is from Cooking Light, September 2010.
Although the recipe doesn’t call for it, I roasted the tomatoes in the oven (olive oil, salt and pepper on parchment; 400 degrees for 30 minutes) because I love the flavor. The raviolis I used were a mushroom blend (crimini and shiitake) with Asiago. The panko didn’t stick to the ravioli that well so my work around was to get as much on as possible and add more as I put it in the pan. The cheese melts and holds it to the ravioli – be sure not to turn it before it’s starting to brown.
2 tablespoons water
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 (9-ounce) package fresh ravioli
3 tablespoons olive oil, divided
4 cups grape tomatoes, halved (about 2 pints)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, coarsely chopped
- Combine 2 tablespoons water and egg in a shallow dish, stir well.
- Combine panko and cheese in a shallow dish, stir well with a fork.
- Dip each ravioli in egg mixture; dredge in panko mixture.
- Heat a large skillet over medium-high heat.
- Add 1 1/2 tablespoons oil to pan; swirl to coat.
- Add half of ravioli to pan in a single layer; saute 1 minute on each side or until golden.
- Remove ravioli from pan using a slotted spoon; drain on paper towels. Keep warm.
- Repeat procedure with remaining 1 1/2 tablespoons oil and ravioli.
- Wipe skillet with paper towels.
- Add tomatoes, salt, and pepper to pan; sauté 2 minutes, stirring frequently.
- Add garlic to pan; sauté 30 seconds, stirring constantly.
- Divide ravioli evenly among 4 plates; top each serving with 1/2 cup tomato sauce.
Yield: 4 servings
Fat 19.2 g
Satfat 6.1 g
Monofat 9.9 g
Polyfat 1.6 g
Protein 14.6 g
Carbohydrate 42.4 g
Fiber 4.1 g
Cholesterol 93 mg
Iron 1.9 mg
Sodium 747 mg
Calcium 159 mg