Keep extra ravioli in the freezer and you'll be set for a last minute, unexpected gathering. Buy the larger ones - you eat these with your fingers and the bigger ones are more fun.
Ingredients
- 1 pound fresh ravioli, any kind
- 1 cup plain bread crumbs
- 1/3 cup grated parmesan cheese
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Directions
- Preheat oven to 400
- Mix bread crumbs, cheese and herbs in a large bowl
- Cook ravioli in boiling water according to package directions
- Drain, but not too well and toss them in the bread crumb mixture to coat
- Place on greased baking sheet and bake for about 5 minutes or until bottoms start to brown
- Remove and place under broiler until tops brown as well
- Serve with any sauce for dipping - regular pesto, sun dried tomato pesto, spaghetti sauce, mustard sauce - it's up to you Emeril