Tasty Tuesday on Thursday: Baked Toasted Ravioli

Toasted Ravioli with Marinara Sauce
recipe adapted from AllRecipes

and What's Cooking Chicago

1 egg

3/4 cup Italian seasoned bread crumbs
salt & pepper to taste

1/2 (25 ounce) package frozen cheese ravioli, thawed

1 tablespoon grated Parmesan cheese

Marinara sauce for dipping (recipe follows)

Preheat Oven to 375

Put egg in a small bowl. Combine breadcrumbs and Parmesan cheese in a shallow bowl. Dip ravioli in egg mixture, and coat with breadcrumbs.

In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.

Place Ravioli on a cookie sheet and put it in the oven at 375 for 10-15 min, or until the breadcrumbs are a golden brown.

Marinara Sauce

recipe adapted from AllRecipes

1 (28 ounce) can crushed tomatoes

1 (6 ounce) can tomato paste

4 tablespoons chopped fresh parsley

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons olive oil

1/3 cup finely diced onion

1/2 cup white wine

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

Simmer for 30 minutes, stirring occasionally. Leftovers are great to use over pasta and can also be frozen.