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Toasted Cheese Ravioli


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  • serves 8 ( 7 points +)
  • 2 T. water
  • 1 egg, lightly beaten
  • 1 c. Panko Japanese bread crumbs
  • 1/4 c. grated Parmesan cheese
  • 1 ( 18 oz) package fresh cheese ravioli
  • 4-1/2 T. olive oil, divided
  • marinara sauce (optional)



Step 1

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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