Crunchy Oven-Fried Cheese Ravioli

Crunchy Oven-Fried Cheese Ravioli.

January 23, 2012

Oh Monday… you look good.

I’ve made no bones about it: growing up, pasta was just not my thing. Combined with my utter distaste for all tomato sauce, noodles never ever did it for me. My mom religiously made pasta every Thursday night (it’s still happening) and you could often find me up in my room hungry and throwing the tantrum of the century… every single week.

Wish I grew out of that, but… I threw a massive tantrum last Sunday night when my husband refused to watch the Golden Globes with me and gossip about celebrities. He’s no fun.

Some things never change?

Occasionally my mom would toss some gnocchi or ravioli into the mix to appease me, but I would still choose to pout and be generally bratty in that… adorable 13-year old way. I can’t wait to have teenagers.

While I’ve made a habit of baking some of my previously favorite fried foods (think chicken fingers, fish sticks and mashed potatoes), ravioli has never made the cut. Which is stupid, because uh… it’s perfect. And now it’s crunchy on the outside, soft and cheesy on the inside.

Say what?

Ideal for a night time snack attack.

And lots more filling than an entire bag of Trader Joe’s Crunchy Curls emotionally eaten while on your ninth consecutive hour of Dexter. But I’m not sure of that or anything.

Ooooh I like this part.

Like, really like this part.

Crunchy Oven-Fried Cheese Ravioli

serves 2-4, depending on ravioli size

1 pound frozen cheese ravioli (about 40 pieces)

3 egg whites, lightly beaten

1/4 cup whole wheat pastry flour

1 3/4 cups panko breadcrumbs

1/2 cup seasoned bread crumbs

3 tablespoons grated romano cheese + more for topping

pinch of salt

1/4 teaspoon pepper

marinara sauce for dipping

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Add egg whites to one bowl, and in a larger bowl mix flour, bread crumbs, panko, romano, salt and pepper.

Bring water to a boil and cook ravioli for half of the recommended time. I let mine boil for a little over 2 minutes, then drained them and quickly spray through them with nonstick spray to help them not stick together. Once cool to the touch, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the wire rack and repeat until finished. Spray each with a quick hit of nonstick spray. Bake for 15-18 minutes, or until crispy and golden.

Serve hot with marinara for dipping.