Baked Ravioli (How Sweet Eats’ recipe)
1 pound frozen cheese ravioli (about 40 pieces)
3 egg whites, lightly beaten
1/4 cup whole wheat pastry flour
1 3/4 cups panko breadcrumbs
1/2 cup seasoned bread crumbs
3 tablespoons grated romano cheese + more for topping
pinch of salt
1/4 teaspoon pepper
marinara sauce for dipping
Preheat oven to 450˚F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.
Add egg whites to one bowl, and in a larger bowl mix flour, bread crumbs, panko, romano, salt and pepper.
Bring water to a boil and cook ravioli for half of the recommended time. I let mine boil for a little over 2 minutes, then drained them and quickly spray through them with nonstick spray to help them not stick together.
Once cool to the touch, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere.
Place on the wire rack and repeat until finished. Spray each with a quick hit of nonstick spray.
Bake for 15-18 minutes, or until crispy and golden.
Serve hot with marinara for dipping.