9-oz. pkg. refrigerated cheese-filled ravioli
1/2 c. Italian-flavored seasoned dry bread crumbs
1/4 c. milk
Garnish: grated Parmesan cheese, warm spaghetti sauce
Cook ravioli in boiling water for 3 minutes.
Drain well and cool slightly.
Place bread crumbs in a shallow dish.
In another shallow dish, beat together milk and egg.
Dip ravioli in egg mixture and let excess drip off.
Dip in bread crumbs to coat.
Place ravioli on a lightly greased baking sheet.
Bake at 425 degrees for 15 minutes or until crisp and golden.
Sprinkle ravioli with Parmesan cheese and serve with warm spaghetti sauce.
Makes 8 to 10 servings. – See more at: http://recipeboxcreations.blogspot.com/2013/09/toasted-ravioli.html?utm_source=BP_recent#sthash.ql8XcWg1.dpuf