This week’s recipe is a healthier version of fried ravioli, these are oven-baked and homemade. Kids really love this dish for dinner. Serve with a mixed greens salad and dinner is done.
OVEN TOASTED RAVIOLI WITH ALFREDO SAUCE
For Italian Sausage Wonton Ravioli
- About 48 wonton wrappers
- 1 lb sweet Italian sausage – cooked, drained and cooled
- 1 cup ricotta cheese
- Small handful torn basil leaves
- 4 or 5 chopped green onions (just the green ends)
- 1 egg
Mix together the cheese, egg, Italian sausage, basil and green onion for the filling.
To make ravioli, lay a wonton wrapper on a flat surface and brush with water.
Scoop 1 teaspoon of the filling onto the wonton. Place another wonton wrapper on top and seal the sides, carefully pressing air pockets out. Using a ramekin or glass as a guide, cut the ravioli into circles and seal edges again with fork if desired. Repeat as necessary.
For the Oven Toasted Ravioli
- Wonton ravioli (or use refrigerated ravioli)
- 2 eggs
- 2 tablespoons milk
- 3/4 cup Italian bread crumbs
- 1/4 cup grated Parmesan cheese
- Nonstick cooking spray
Preheat oven to 375 degrees F. Whisk together the eggs and milk in a small bowl. In another bowl, combine bread crumbs and Parmesan cheese.
Dip each ravioli in the egg mixture and coat in the bread-crumb mixture.
Place on an ungreased baking sheet. Spray ravioli with cooking spray. Bake for 12-15 minutes or until golden brown
For the Alfredo Sauce
- 3 tablespoons sweet butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 cups heavy cream
- 1/4 teaspoon white pepper
- 1/2 cup grated Parmesan cheese
- 3/4 cup mozzarella cheese
- Toasted ravioli
Melt butter in medium saucepan with olive oil over medium/low heat.
Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.
Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
When sauce has thickened, add the mozzarella cheese and stir until smooth. Stir often.
Place ravioli on serving plates and spoon sauce over pasta.