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ravioli with roasted tomato sauce

(2 ratings)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This scrumtious-sounding dish comes from my co-worker at the Star, Jewell Gatewood, who must be a fantastic cook, judging from her recipes. This one sounds heavenly! Photo: Randy Mayor

(2 ratings)
yield 4 serving(s)
prep time 30 Min

Ingredients For ravioli with roasted tomato sauce

  • 2 Tbsp
    water
  • 1 lg
    egg, lightly beaten
  • 1 c
    panko bread crumbs
  • 1/4 c
    grated fresh parmegiano-reggiano cheese
  • 1 pkg
    (9 oz.) fresh ravioli
  • 3 Tbsp
    olive oil, divided
  • 4 c
    grape tomatoes, halved
  • 1/2 tsp
    salt
  • 1/4 tsp
    ground black pepper
  • 3 clove
    garlic, coarsely chopped
  • fresh basil leaves, chopped

How To Make ravioli with roasted tomato sauce

  • 1
    In a small dish, combine egg and water; stir well. In a separate dish, combine the bread crumbs and cheese; stir well.
  • 2
    Dip each ravioli in egg mixture, then dredge in bread crumb mixture.
  • 3
    Place 1-1/2 Tbsp. oil in large skillet; heat on medium-high setting. When hot, add half the ravioli in a single layer. Saute about 1 minute on each side. Drain on paper towel. Repeat with remaining ravioli.
  • 4
    Add tomatoes, salt and pepper to pan. Saute 2 minutes, stirring frequently. Add garlic, saute 30 seconds, stirring constantly.
  • 5
    Divide ravioli between 4 plates and top with tomatoes. Garnish with fresh basil leaves.
  • 6
    NOTE: If you are a cheese lover like me, you may want to change that to 1/2 cup cheese.
  • 7
    This yummy recipe comes from my co-worker at the Star, Jewell Gatewood. Thanks, Jewell!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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