Toasted Cheese Ravioli

Toasted Cheese Ravioli

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  • Prep Time


  • Total Time


  • Servings



  • serves 8 ( 7 points +)

  • 2

    T. water

  • 1

    egg, lightly beaten

  • 1

    c. Panko Japanese bread crumbs

  • ¼

    c. grated Parmesan cheese

  • 1

    ( 18 oz) package fresh cheese ravioli

  • 4-½

    T. olive oil, divided

  • marinara sauce (optional)


Combine water with egg in a shallow bowl. In another shallow bowl, combine Panko with Parmesan cheese. Heat a large nonstick skillet coated with cooking spray. Add 1-½ T. olive oil. Dip ⅓ of ravioli in egg mixture, then coat in Panko mixture. Add to pan and saute 1 minute per side or until golden. Remove from pan and drain on paper towels. Repeat twice with remaining oil, ravioli, egg mixture and Panko mixture.


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