Toasted Ravioli

Tony has been complaining lately that he is getting tired of our same old dinners, granted some of that is due to me trying to watch my diet and lose weight, but I figured the occasional deviation from my standards would be alright. Enter toasted ravioli. I saw this on Rachael Ray a while ago and it looked so yummy, I knew I had to try it. See I love all things cheese and all things breaded. It's a weakness, it really is. So here it goes, ingredients:

1 package of Buitoni four cheese ravioli (the fresh kind, not frozen)
about 1/2 cup breadcrumbs
2 teaspoons grated parmesan cheese
2 teaspoons Italian seasoning (mine has basil, oregano, garlic and some other spices in there)
1 teaspoon granulated garlic powder
3-4 tablespoon extra virgin olive oil
1 egg or in my case about 1/4 cup egg beaters
tomato sauce for dipping

First combine breadcrumbs, cheese, garlic, and seasonings in one bowl, in another bowl place your egg or egg beaters, and have a plate handy as well. I made a little production line with the package of ravioli, the bowl with the egg beaters, the bowl with the breadcrumbs/seasoning, and then the plate to put my finished products on. At the same time I placed 2 Tbsp evoo in a skillet on the stove on medium heat. One by one dip the ravioli into the egg then the breadcrumbs and place on plate. When all have been dipped place in hot skillet and fry about 1-2 minutes on each side. Serve with a side of hot tomato sauce if desired.

This was really easy to make once I got the hang of it. I didn't have enough canned breadcrumbs to make the whole package of ravioli, so I ended up toasting a piece of bread and then making crumbs out of it in my Magic Bullet. I think from now on I will be making all my breadcrumbs that way, first off it's easier for me to figure out the exact nutrition content that way, and I know I always have healthy bread on hand, unlike the canister of breadcrumbs. Naturally, I made Tony eat the ones breaded in the white breadcrumbs and I ate the high fiber wheat ones that were made with my breadcrumbs. Also, my pan wasn't big enough, so I had to do about 4 batches to make them all, which meant I put about another 2 Tbsp evoo in there, not exactly what I wanted to do, but they were still delicious, and as you can see above I used a paper towel on the plate to try to soak up some of the excess oil. We ended up eating them with some of my yummy zucchini and squash and some Merlot. We finally broke open the bottle of red chocolate covered wine and enjoyed our wine and the dark chocolate it was covered in for dessert! So good! I will be running all this off tomorrow to complete Week 4 of c25k.