At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Baked ravioli appetizers served with spaghetti sauce or marinara sauce are a guaranteed hit.
Heat oven to 375°F. Combine bread crumbs and cheese in medium bowl.
Combine sour cream and milk in small bowl. Dip ravioli in sour cream mixture, then in bread crumb mixture to coat evenly.
Place ravioli on nonstick baking sheet. Bake 10-14 minutes or until ravioli are crisp and lightly browned. Serve immediately with pasta sauce.
Dietary Fiber: <1g
Great recipe, but use panko.
I've made this recipe both with refrigerated pasta and thawed frozen ravioli ---- both are very tasty. The first few times I made the raviolis I thought you had to boil 'em before breading. *grin* Not necessary! To get a more crisp texture, I've taken to broiling these once they've baked sufficiently. Really good!
I have made these for the past four years and have changed the recipe a bit to suit our taste. To the sour cream and milk I add ricotta cheese and add I just a bit more milk to thin the mixture a little bit but the ricotta not only adds a nice flavor but it also helps with the dry ingredients sticking to the ravioli. Speaking of dry ingredients I add garlic/salt to my bread crumbs as well as romano cheese. We love garlic and eat it with every meal so the amount you add should be for your taste. My kids will eat them straight from the oven without sauce and often times this is a quick dinner with a nice green salad rather than an appetizer for us.
Served for New Year's Eve party. People even ate them cold. I like them crispy so I baked 8 more mins. then time suggested.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2835
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