Let’s take a moment to thank St. Louis for popularizing such a delicious appetizer. Toasted raviolis are usually fried, but because that can be such a big mess I decided to just bake them! They may not be as enticing as the fried version, but they are just as crispy and satisfying. The Pizza Topper adds an herbaceous garlicky flavor that is essential to making these extra special, along with serving them with warm marinara.
2 eggs
½ cup breadcrumbs
½ cup Parmesan, grated
2 garlic cloves, minced
2 tbsp Mendocino Spices Pizza Topper
Mendocino Spices Crushed Red Pepper, to taste
1 lb cheese ravioli
EVOO, for drizzling
Marinara sauce, warmed
Mendocino Spice Parsley, for garnish
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and rub with olive oil.
2. Add the eggs to a bowl and whisk
3. Add the breadcrumbs, Parmesan, garlic, and Mendocino Spices to a separate medium sized bowl. Stir thoroughly until combined.
4. Dip the ravioli through the beaten egg, then dredge through the breadcrumb mixture, tossing to coat.
5. Arrange in an even layer on the prepared baking sheet. Bake for 10 – 12 minutes until golden and toasted.
6. Serve with warm marinara.