1/2 cup Italian dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup sour cream
1/4 cup milk
48 small refrigerated cheese-filled ravioli
3/4 cup pasta sauce, warmed
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.
- This recipe can be easily doubled.
- To make ahead, prepare ravioli as directed except do not bake. Layer between sheets of waxed paper in a resealable plastic freezer containers. At serving time, remove from freezer. Heat oven to 375°F. Place desired number of ravioli onto nonstick baking sheet. Bake 12-14 minutes or until ravioli are crisp and lightly browned. Serve immediately with pasta sauce.