| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
St. Louis |
Post3 |
25 |
servings |
INGREDIENTS
| 1 |
c |
Milk; more if needed |
| 1 |
c |
Packaged dry Italian bread crumbs; more if needed |
| 1 |
pk |
Frozen ravioli – (1 lb); thawed, precooked |
|
|
Olive oil cooking spray |
|
|
Grated Parmesan cheese |
|
|
Quick And Easy Pasta Sauce; (see recipe) |
|
|
(or use purchased sauce) |
INSTRUCTIONS
Preheat oven to 425 degrees. Pour milk into a small bowl. Pour bread crumbs
into a shallow bowl. Dip ravioli into milk for 10 to 15 seconds. Lightly
coat ravioli with bread crumbs. If necessary, add more milk and/or bread
crumbs to bowls. Place coated ravioli on a sheet of waxed paper. Spray
ravioli on both sides with cooking spray. Place on cookie sheet. Bake 14 to
15 minutes, turning halfway through baking time and spraying with cooking
spray if needed. Serve hot, sprinkled with Parmesan cheese, with Quick And
Easy Pasta Sauce for dipping. Yield: 25 to 30 ravioli.
Recipe Source: St. Louis Post-Dispatch - 12-14-1998 From "Fare to Remember"
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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