I had a box of butternut squash ravioli in my freezer and I was so ready to use it. I wanted to oven roast them. Most recipes on the internet suggest that you fry the ravioli. I don't like to fry foods. Not just for heath reasons. I'm scared to fry food. I don't know, it just seems dangerous. Any time I can roast rather than fry, that is what I choose to do. These were really good with the Vidalia Onion Dipping Sauce. I got that recipe from another blogger, the happy little tomato. The sauce is really good. I am sure you could use this recipe to roast any kind of ravioli you prefer. I think it would be great with pumpkin ravioli or even cheese ravioli. I am not sure about meat ravioli but it would probably be fine.
Oven Roasted Butternut Squash Ravioli
1 bag (about 14 oz) Butternut Squash Ravioli (fresh or frozen)
1-1/2 cup Italian Style Bread Crumbs (see recipe below)
1 Tbs. water
1. Cook ravioli until al dente (follow directions on the package)
3. Mix egg and water in a small bowl.
4. Dredge ravioli in egg and then bread crumbs.
5. Place breaded ravioli on a grate placed in a cookie sheet.
6. Heat oven to 400 degrees F.
7. Bake ravioli for 20 – 25 minutes.
8. Serve ravioli with dip if desired.
Vidalia Onion Spicy Dipping Sauce:
1 cup sweet vidalia onion salad dressing
1 cup of mayonnaise
1 tsp. of smoked paprika
1/2 tsp. of cayenne pepper
1/2 tsp of sage
1 tsp of garlic salt
Whisk all ingredients together in a small bowl. Chill for ½ hour or more before serving.
Italian Bread Crumbs
Enough Bread to make 1 cup plain Bread Crumbs
½ teaspoon salt
½ teaspoon dried parsley flakes
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried basil
1. If your bread is too fresh, put it in a low oven 300 – 325 degrees for about 20 minutes. Otherwise, just tear bread and put into food processor until coarsely ground.
2. Combine all spices in a small bowl, toss with bread crumbs until thoroughly blended.
3. Store in airtight container and use in any recipe calling for Italian bread crumbs.