Toasted Ravioli | St Louis T-RAVs | Easy Tomato Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast provides a cheesy flavor with fewer calories.

ravioli

🥗Healthier: whole wheat ravioli

💰Cheaper: store-bought frozen ravioli

Whole wheat offers more fiber, while frozen is budget-friendly.

Boil 5 sheets of lasagna pasta for about 5 minutes to soften them.

Remove the lasagna sheets and place them on greaseproof paper to cool and dry.

Boil spinach leaves for a couple of minutes until wilted, then drain in a colander.

Place the drained spinach in cold water, squeeze out moisture, and chop into small bits.

In a bowl, mix chopped spinach with half of a 250 gram pot of ricotta and 125 grams of parmesan.

Taste the filling to ensure it's to your liking.

In a pan, combine 1 can of chopped tomatoes, 0.5 teaspoon onion granules, 0.5 teaspoon garlic granules, 1 teaspoon oregano, and 1 teaspoon ground basil. Bring to a boil, then simmer for 15 minutes, adding water if it gets too thick.

Prepare ravioli by placing a small dollop of filling on a piece of lasagna pasta, moisten the edges, fold over, and press down to seal.

In two bowls, prepare beaten eggs (2 eggs) and breadcrumbs for coating.

Coat each ravioli in egg, then breadcrumbs, using one hand for wet and the other for dry.

Double coat the ravioli in egg and breadcrumbs for extra crispiness.

Heat about 1 inch of oil in a frying pan.

Fry the ravioli in batches of six for a couple of minutes until golden brown, then drain on kitchen paper.

Taste the first batch and adjust seasoning by adding salt to the breadcrumbs for the remaining batches.

For the second batch, use a single coating of egg and breadcrumbs instead of double to avoid excess breading.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens