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Wednesday, September 8, 2010

Baked Ravioli and Zucchini Fries


I love Italian food, and I REALLY love when that Italian food is breaded, and covered in marinara sauce! I knew I had to try this recipe when I saw it. It is BAKED ravioli and not fried. I rarely do fry foods at home. I can't stand the mess, the smell, and the extra fat! Even though these were baked, they still had that same crispy outside, tasted great, and were a healthier alternative to frying. I love when I find another super easy and yummy dish! We can't wait to try them again!

Since I was breading ravioli, I figured I'd bread some zucchini too. I had came across this recipe and set it aside to try some day. Like I said, I love breaded things, and these were baked not fried as well! They made a perfect side dish to my ravioli and I dipped them in marinara sauce instead of ketchup. :)  (I know all of you gardeners will have lots of zucchini to eat at the end of this summer, this would be a fun one to try and just snack on!)
You must try these both today!

Baked Ravioli
adapted from Plain Chicken



*I added a couple things to the bread crumbs to match a breading used in a family recipe that I love!


1 package (9 ounces) ravioli, prepared according to package directions *I used cheese ravioli, but I think next time I'll try meat filled. Switch it up a bit ya know!
2 large eggs , beaten 
2 T milk
1 cup Italian dry bread crumbs 
1/4 cup Parmesan cheese 
1/2 T Kosher salt (coarse salt)
Few sprinkles of salad supreme to taste
1/4 tsp garlic powder
Olive oil cooking spray *I used butter flavored cooking spray
1 jar of your favorite marinara sauce *Mine? Ragu's Chunky Garden combo....mmmmm! 

Preheat broiler. Add the milk to the beaten eggs and mix well. Add the Parmesan cheese, kosher salt, salad supreme and garlic powder to the bread crumbs and mix well. Dip prepared ravioli into beaten eggs, coating both sides, then into bread crumbs, coating both sides. Place on baking sheet. Lightly spray top of breaded ravioli with cooking spray.

Broil for 1 to 2 minutes or until edges begin to brown. Turn and spray with additional cooking spray; broil for 1 minute or until edges begin to brown. Serve with heated sauce for dipping.



Zucchini Fries
adapted from jodiemo Tasty Kitchen


*I made these before the ravioli, so I just used the same egg mixture and bread crumb mixture for the ravioli. There was just the right amount leftover to do my 9 ounces of ravioli. :) However, I didn't use all the zucchini, only what would fit in my casserole dish.


2 medium zucchinis
2 large eggs , beaten 
2 T milk
1 cup Italian dry bread crumbs 
1/4 cup Parmesan cheese 
1/2 T Kosher salt (coarse salt)
Few sprinkles of salad supreme to taste
1/4 tsp garlic powder
Olive oil cooking spray *I used butter flavored cooking spray
1 jar of your favorite marinara sauce *Mine? Ragu's Chunky Garden combo....mmmmm! 


Preheat oven to 400F. Slice zucchini into sticks. In a shallow dish, mix together eggs and milk. In another shallow dish, spread out breadcrumbs. Toss zucchini slices in egg mixture then toss in breadcrumbs until evenly coated. Liberally spray a cookie sheet with cooking spray. Arrange zucchini in a single layer and then spray liberally with cooking spray. Bake for 10 -15 minutes, flipping slices half way through. Zucchini is done when the breading has browned and zucchini has softened . Serve with a side of marinara sauce! Enjoy!


2 comments:

Aimee Fuller

I can't wait to make this. I just came back to the site to look at those delicious pictures. LOL. Thanks for this dandy of a recipe.

Aimee Fuller

SIMPLE. EASY. DELECTABLE! Definitely going into my 'make again' pile.

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