Crispy Baked Ravioli with Red Pepper & Mushroom Bolognese
Legend has it that toasted ravioli originated with a St. Louis chef dropping the pasta in hot oil instead of water. Here, we lighten it up by baking instead of frying and adding a serving of vegetables in the form of a vegetarian Bolognese-style sauce. More good news: This easy vegetarian dinner takes just 35 minutes to make.
INGREDIENTS :
- Cooking spray
- 1 cup panko breadcrumbs, preferably whole-wheat
- ¼ cup finely grated Parmesan cheese, plus more for serving
- ½ teaspoon Italian seasoning
- 1 large egg
- 1 tablespoon water
- 1 pound fresh cheese ravioli (see Tip)
- 1 tablespoon extra-virgin olive oil
- 1 large red bell pepper, diced
- 2 cups chopped mushrooms
- ⅓ cup walnuts, finely chopped
- 2 cups low-sodium marinara sauce
DIRECTION:
- Preheat oven to 425 degrees F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.
- Combine breadcrumbs, Parmesan and Italian seasoning in a shallow dish. Whisk egg and water in a separate shallow dish. Dip ravioli in the egg, letting excess drip off, then coat in the breadcrumb mixture, pressing to adhere. Place on the wire rack. Lightly coat the ravioli with cooking spray.
- Bake the ravioli until golden brown and crispy, about 15 minutes.
- Meanwhile, heat oil in a large saucepan over medium-high heat. Add bell pepper and mushrooms; cook, stirring, until softened, about 4 minutes. Add walnuts and cook, stirring, for 1 minute. Add marinara and cook until hot, about 2 minutes.
- Serve the ravioli with the sauce and more Parmesan, if desired.
