Beat together: 2 Tbsp water with 1 egg
Mix together: 3/4 C panko (Japanese breadcrumbs), 1/4 C parmigiana cheese
Dip fresh ravioli (9-oz package) into eggs then crumbs.
Heat a large skillet with some olive oil. Add half the ravioli to the pan, saute 1 or 2 minutes per side (or until golden brown). Remove cooked ravioli and repeat with second half of ravioli. Remove from pan.
Throw 4 C chopped tomatoes (again, I wish I had done more - I never seem to have enough tomatoes in pasta dishes) in the pan. Grind some salt and pepper over tomatoes. Cook 3 minutes. Add 3 cloves minced garlic. Throw ravioli in with the tomatoes and serve.
This was super tasty - sometimes I feel like I say that about all food. But it's true. Every time. . . . Maybe I just really like eating.
Original Recipe from Cooking Light Sep 2010 Magazine by Julianna Grimes and Vanessa T. Pruett
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