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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
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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