Toasted Ravioli...

A friend suggested that I only eat carbs before 2:00 p.m. So, I woke up pretty early and rushed off to the grocery store to pick up the necessary ingredients for the recipe I had been thinking about all week. Toasted ravioli!

It was so easy and delicious! This is the recipe I used.

Toasted Ravioli
Recipe courtesy Rachael Ray

.Prep Time:10 minInactive Prep Time:--Cook Time:10 minLevel:
EasyServes:
2 servings. Ingredients
•2 eggs
•Splash of milk or half-and-half
•Salt and pepper
•1 1/2 cups Italian bread crumbs, eyeball it
•1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
•Handful flat-leaf parsley, chopped
•12 large fresh spinach and cheese ravioli, about 3/4 pound
•5 tablespoons extra-virgin olive oil, divided
•3 cloves garlic, finely chopped
•Pinch red pepper flakes
•2 roasted red peppers, drained
•1 (14-ounce) can crushed tomatoes
Directions
Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.

In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

Enjoy!