Toasted Ravioli Bites with Zesty Marinara
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15Prep Time Minutes
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30Total Time Minutes
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18Number of Ingredients
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6Servings
Ingredients
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- Toasted Ravioli:
- 1 1/4 cups (300 mL) dry bread crumbs
- 1/4 cup (60 mL) grated Parmesan cheese
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/3 cup (75 mL) all-purpose flour
- 2 eggs, beaten
- 2 tbsp (30 mL) olive oil
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- Zesty Marinara:
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) dried oregano
- 1/4 tsp (1 mL) red chili flakes
- 1 can (398 mL) Hunt’s Heirloom® Whole Tomatoes
- 1/2 cup (125 mL) prepared drained and chopped roasted red peppers
- 2 tbsp (30 mL) balsamic vinegar
Directions
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Step one
Toasted Ravioli: Preheat oven to 425˚F (220˚F). Cook ravioli according to package directions; drain well and let cool completely. Pat dry with paper towel.
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Step two
In shallow dish, stir together bread crumbs, Parmesan, salt and pepper. Place flour and eggs in separate shallow dishes. Dredge ravioli in flour, dip in eggs, then coat in bread crumb mixture. Arrange in single layer on parchment paper–lined baking sheet. Drizzle with oil; bake for 10 to 12 minutes or until golden brown.
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Step three
Zesty Marinara: Meanwhile, heat oil in saucepan set over medium heat; cook onion, garlic, salt, pepper, oregano and chili flakes for 3 to 5 minutes or until slightly softened. Stir in tomatoes and roasted red peppers; cook for 5 to 7 minutes or until vegetables are tender. Transfer to blender along with balsamic vinegar; purée until smooth. Serve ravioli with sauce for dipping.
Tips
Also delicious with meat ravioli.
For an extra-crispy coating, use panko bread crumbs.
Preparation images
Toasted Ravioli Bites with Zesty Marinara
