Toasted Ravioli

• frozen cheese ravioli - the amount is dependent on how much you want, but I used about half a bag
• 1 full egg
• 1 egg white
• salt
• splash of milk
• 1 cup Italian-style bread crumbs
• 2 handfuls shredded Parmesan cheese
• EVOO
• 2 large garlic cloves, finely chopped
• red pepper flakes, a generous shake
• 1 14.5 oz can fire roasted diced tomatoes
• 1 large handful roasted red peppers, finely chopped (about 4 strips)
• 1 small handful fresh basil, chopped
• 1 small handful fresh parsley, chopped

Bring a salted pot of water to a boil. Prepare ravioli according to package directions. Drain. 

While the pasta is cooking, combine the breadcrumbs, cheese and parsley in a small bowl. Give a quick stir or toss and set aside.

In another small bowl, combine the eggs, milk  and salt and whisk together.

In a medium pot (you can use the same one that you just used to make the pasta), add a little EVOO, the garlic and red pepper flakes. Sautee until the garlic starts to turn golden, stirring occasionally, about a minute or two if the burner was still warm from the pasta. Add the tomatoes and red pepper. Reduce heat to a simmer and let sit while the breaded pasta cooks, stirring occasionally.  

Heat a large skillet on medium heat and add EVOO, about 1-2 turns of the pan. 

Dip the raviolis in the egg wash, making sure to get both sides covered. Transfer the pasta to the breadcrumbs bowl and make sure fully covered. Add to the skillet and cook until golden brown, about 3-4 minutes. Turn and cook another 3-4 minutes. 

Remove the ravioli from the pan, and arrange on a plate. 

Add the basil to the tomato sauce, turn off the heat, and let the leaves wilt a little. Remove from heat and serve with the ravioli.

Adapted from 2, 4, 6, 8 Great Meals for Couples or Crowds