If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Keep extra ravioli in the freezer and you’ll be set for a last minute, unexpected gathering. Buy the larger ones - you eat these with your fingers and the bigger ones are more fun.
Ingredients
1 pound fresh ravioli, any kind
1 cup plain bread crumbs
1/3 cup grated parmesan cheese
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
Directions
Preheat oven to 400
Mix bread crumbs, cheese and herbs in a large bowl
Cook ravioli in boiling water according to package directions
Drain, but not too well and toss them in the bread crumb mixture to coat
Place on greased baking sheet and bake for about 5 minutes or until bottoms start to brown
Remove and place under broiler until tops brown as well
Serve with any sauce for dipping - regular pesto, sun dried tomato pesto, spaghetti sauce, mustard sauce - it’s up to you, Emeril.
