We’ve got a winter wonderland complete with school cancellation today in Connecticut.
Like so many days of parenting, the snow day starts with a fresh white blanket and its anyone’s guess how it will turn out. By ten am, we were building the biggest snow fort our ‘hood has ever seen; by eleven, we were at the dentist on account of a shovel to the mouth. No teeth lost, no stitches and gratefully tetanus shot up to date. Minor injury aside, it was one sweet snow fort.
If you are like us and raiding your freezer for today’s lunch or dinner, try this awesome lightened up version of typically deep fried yumminess. Like our day so far, its not quite what it seems but full of goodness just the same. We served it on New Years’ Eve and as little as I know about football, I’m certain it’ll work well as a playoff or Superbowl snack too.
Oven Toasted Ravioli
Adapted from How Sweet Eats
- 1 pound frozen ravioli, any kind (we used sweet potato filled)
- 3 egg whites
- 1/4 cup flour
- 1 3/4 cups panko breadcrumbs
- 1/2 cup seasoned bread crumbs
- 3 tablespoons grated parmesan + more for topping
- pinch of salt
- 1/4 teaspoon pepper
- marinara sauce for dipping
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Lightly beat egg whites in a small bowl. In a larger bowl mix flour, bread crumbs, panko, parmesan, salt and pepper.
Boil water and cook ravioli for half of the recommended time (typically 2-3 minutes). Drain and quickly spray through ravioli with nonstick spray to keep them from sticking together. Once cool enough to handle, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the wire rack and repeat until finished. Spray each with nonstick spray. Bake for 15-18 minutes, or until crispy and golden.
Serve hot with marinara for dipping.