Oven Roasted Butternut Squash Ravioli with Vidalia Onion Dipping Sauce

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

Ingredients:

1 bag (about 14 oz) Butternut Squash Ravioli (fresh or frozen)

1-1/2 cup Italian Style Bread Crumbs (see recipe below)

1 egg

1 Tbs. water

 Directions:

1.     Cook ravioli until al dente (follow directions on the package)

2.     Cool.

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

Directions:

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.

All in One Chicken Potato Salad

This is a nice recipe for a picnic or a hot summer day.  

All in One Chicken Potato Salad

Serves: 4

Ingredients:

6 medium potatoes, peeled and cut into 1-inch chunks

2 tablespoons salt

1 (10-ounce) package refrigerated cooked, sliced chicken breast

1 (10-ounce) package frozen baby peas

3 stalks celery, diced

 1 cup ranch dressing

Instructions:

1.     Place the potatoes and salt in a soup pot and add enough water to cover the potatoes.

2.     Bring to a boil over high heat and let boil for 5 minutes, or until the potatoes are tender; drain, rinse with cold water, drain again.

3.     Place the potatoes in a large bowl and add the chicken, peas, celery and dressing; toss well.  Serve warm, or cover and chill until ready to serve.