Crisp Ravioli with Quick Roasted Tomato Sauce

By tulawdog

Ingredients

• 2 * 2 tablespoons water
• 1 * 1 large egg, lightly beaten
• 1 * 1 cup panko (Japanese breadcrumbs)
• 1/4 * 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1 * 1 (9-ounce) package fresh ravioli
• 3 * 3 tablespoons olive oil, divided
• 4 * 4 cups grape tomatoes, halved (about 2 pints)
• 1/2 * 1/2 teaspoon salt
• 1/4 * 1/4 teaspoon freshly ground black pepper
• 3 * 3 garlic cloves, coarsely chopped

Preparation

Step 1

1. Combine 2 tablespoons water and egg in a shallow dish, mixing well. Using a fork, combine panko and cheese in a shallow dish. Dip each ravioli in egg mixture then coat in panko mixture.

2. Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan to coat. Add half of ravioli to pan in a single layer; sauté 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.

3. 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. Serve with a leafy green side salad for a complete, wholesome meal.