1 Pound Fresh (or thawed frozen) Ravioli (any flavor)
1 Egg Beaten + 1 Tbls Water
1 Cup Plain Breadcrumbs or Panko
1/4 Cup Grated Parmesan Cheese
2 Tsp Salt
1 Tbls Fresh (or dried) Chopped Parsley
8 Oz Cannizzaro Marinara or Cannizzaro Arrabbiata or Mushroom Marinara for Dipping
Preheat oven to 400̊. Place a baking rack on a cookie sheet and spray with Olive Oil or pan spray. Mix breadcrumbs, Parmesan, salt and parsley. Dip ravioli in egg mixture, then breadcrumb mixture and place on rack. Mist with Olive Oil spray. Bake at 400̊ for 10 minutes, flip and bake for another 10 minutes or until toasted and brown. Sprinkle with additional Parmesan & parsley for presentation. Dip in your favorite warm Cannizzaro Sauce!