"Toasted" Agnolotti (or Ravioli)
By: Emily
Published: Wednesday, February 29, 2012 - 3:42am

Ingredients




1/3 packet of 375g (13 oz) pre-made fresh agnolotti/ravioli
1 egg
1.5 cup breadcrumbs

Preparation

1 Preheat oven to 180 degrees Celsius (350 F) for a fan-forced oven or 200 degrees Celsius (392 F) for a convection oven. 2 Line a baking tray with baking paper. 3 Spray a thin layer of olive oil (any oil of your choice will do) on the baking paper. Set aside. 4 Crack and beat an egg on a plate. On a separate plate  add breadcrumbs. 5 Dip agnolotti in the beaten egg first. 6 Then coat it with breadcrumbs.  Repeat step 5 and 6 with the remaining agnolotti until egg and breadcrumbs are finished. 7 Place the crumbed agnolotti onto a baking tray. Once you’ve completed step 5 and 6, spray another thin layer of oil over the crumbed aganolotti. Bake the crumbed agnolotti for 25 minutes or until golden brown. 8 Serve immediately with pasta sauce or ketchup.

About

My fuss free and healthier approach of emulating the famed St Louis delicacy, deep fried ravioli.