Toasted Ravioli Bites with Zesty Marinara

April 19, 2024

Toasted Ravioli Bites with Zesty Marinara

Name: Toasted Ravioli Bites with Zesty Marinara
Prep time: 15 min
Total time: 30 min
Yield: 6
Ingredients: Toasted Ravioli:; 8 oz (250 g) prepared cheese ravioli; 1 1/4 cups 150 g) dry bread crumbs; 1/4 cup (23 g) grated Parmesan cheese; 1/4 tsp (2 g) salt; 1/4 tsp (2 g) pepper; 1/3 cup (42 g) all-purpose flour; 2 eggs, beaten; 2 tbsp (30 mL) olive oil; Zesty Marinara:; 2 tbsp (30 mL) olive oil; 1 small onion (52 g), chopped; 2 cloves garlic (10 g), minced; 1/4 tsp (2 g) salt; 1/4 tsp (2 g) pepper; 1/4 tsp (1 g) dried oregano; 1/4 tsp (1 g) red chili flakes; 1 can (400 g) Hunt’s Heirloom® Whole Tomatoes; 1/2 cup (264 g) prepared drained and chopped roasted red peppers; 2 tbsp (30 mL) balsamic vinegar

15

Prep Time Minutes
30
Total Time Minutes
20
Number of Ingredients
6
Servings

Ingredients

Toasted Ravioli:
8 oz (250 g) prepared cheese ravioli
1 1/4 cups 150 g) dry bread crumbs
1/4 cup (23 g) grated Parmesan cheese
1/4 tsp (2 g) salt
1/4 tsp (2 g) pepper
1/3 cup (42 g) all-purpose flour
2 eggs, beaten
2 tbsp (30 mL) olive oil
Zesty Marinara:
2 tbsp (30 mL) olive oil
1 small onion (52 g), chopped
2 cloves garlic (10 g), minced
1/4 tsp (2 g) salt
1/4 tsp (2 g) pepper
1/4 tsp (1 g) dried oregano
1/4 tsp (1 g) red chili flakes
1 can (400 g) Hunt’s Heirloom® Whole Tomatoes
1/2 cup (264 g) prepared drained and chopped roasted red peppers
2 tbsp (30 mL) balsamic vinegar

Directions

View photos

Step one

Toasted Ravioli: Preheat oven to 425˚F (200˚C). Cook ravioli according to package directions; drain well and let cool completely. Pat dry with paper towel.
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.
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.