As I write this, we’re watching Donnie Darko on Netflix. Chris has never seen it, and I’m seeing it again for the first time in years. Like my favorite Trader Joe’s gouda, it’s gotten even better with age. And am I alone, or is there something warm and fuzzy about siblings playing siblings in the movies? I love it.
These ravioli have nothing to do with Donnie Darko, but they would be an excellent lunch to share with an imaginary friend. Or a real friend, for that matter. In fact, my real friend Emily requested this recipe on the blog, so here it is. And check that pig plate. Isn’t it phenomenal? That mother of mine, always thinking (and this was before the P&Q was even born!).
If you don’t have a platter decked with swine, I suppose a regular ol’ anything will do. Heck, I’ve been known to eat out of a Marie Callender’s pie plate when the mood strikes. Whatever suits your fancy.
Or, you know, whatever Frank the Bunny prefers.
Crunchy Oven-Fried Ravioli
By: Emily Stoffel
Cook time: 30 mins | Serves 4
Note: This method is so ridiculously easy it’s not even worth a fancy note. I’ll just say this: start with undeniably delicious ravioli. We used Prima Pasta’s Smoked Chicken and Mozzarella variety. End with undeniably delicious sauce. Homemade is great, but ever since living in Columbus, my favorite marinara — yep, it’s better than mine — will always be Carfagna’s. And prepare the roof of your mouth for what’s about to happen. These suckers are CRUNCHY.
- 20 fresh or frozen ravioli, cooked per package instructions and cooled (leftover ravs from last night’s dinner are perfect)
- 1/4 cup whole wheat flour
- 1 large egg, beaten with a splash of water
- 1/2 cup panko
- 1/2 cup cornmeal
- 1 T Italian seasoning
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- olive oil cooking spray
- good marinara, warmed, for serving
Preheat oven to 375F. Put the flour in one shallow dish; the egg in a second; and the panko, cornmeal and seasonings in a third. One at a time, dredge the ravioli in the flour/egg/panko and place on a rimmed cookie sheet, gently knocking off any extra breading. Lightly spray ravs with olive oil. Bake for 15-20 mins, or until ravioli are golden brown and crisp. Serve hot with the warm marinara.