Ravioli - Baked, Not Boiled

All You Need:

For the Ravioli:

Bread Crumbs (Panko works best)
Italian Seasoning
1/4 cup butter, melted
10 ounces of ravioli (I use the premade refrigerated ravioli)
Dipping Sauce
Cooking Spray
Baking sheet

For the Italian Seasoning:

2 Tablespoons Basil
2 Tablespoons Oregano
2 Tablespoons Parsley
1 Tablespoon Rosemary
1 Tablespoon Thyme
1 teaspoon Red Chili Flakes (use 1 Tablespoon if you want it spicy)
1 teaspoon garlic powder
Bowl (3 cup capacity)

For the Sauce:

1-2 cloves garlic, minced
1 Tablespoon Olive oil
6 ounce can of tomato paste
1 teaspoon Italian Seasoning
salt and pepper (to taste)
pinch of sugar
1 1/2 cup water

What You Do:

Preheat your oven to 375°. In a medium bowl, mix spices for the Italian seasoning. You will make more than you will use. This can be stored and used in other dishes for up to a month. 

Open your packet of ravioli. Mix 2 cups of Panko with enough Italian Seasoning to make the crumbs aromatic (should take about 2-3 Tablespoons of seasoning). Dip the ravioli individually in the butter, then press into the breadcrumbs. Arrange on a baking sheet and spray the tops of the ravioli with cooking spray (this will help the breadcrumbs toast and brown). Bake in the oven for 10-14 minutes. While the ravioli bake, make the sauce!

On your stovetop, place your small saucepan on a burner and add olive oil. Set heat to medium and add garlic. Saute garlic until aromatic. Add Italian Seasoning and tomato paste. Slowly pour in the water while stirring constantly. Mix thoroughly, then add a literal pinch of sugar (reach into the sugar bowl and grasp granules between your thumb and forefinger. You'll end up with approximately 1/8 teaspoon, for those who absolutely need a measurement.). Simmer gently until desired consistency (I like mine quite thick), and add salt and pepper to taste. 

The Wordy Bit

Happy Valentine's Day! What better way to surprise your love than with a super easy home cooked meal that looks (and tastes) anything but easy. I love the crunch of the ravioli and the spice of the sauce. I use 1 Tablespoon of the red chili flakes--so worth it! I also use two different flavored ravioli. I usually use a spinach and ricotta and pair it with a lobster and crab. The coating and the sauce work well with both--it'd even be great on plain cheese ravioli, if I'm honest. 

If you happen to make this dish, comment below and let me know how it turned out. I love hearing from my readers--especially if they pick up on a typo or an unclear instruction. I'm just as susceptible to mistakes as anyone else, and I don't mind when they're pointed out. Because, if we never know when we mess up, we can never learn and grow. 


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