I put this recipe on my week's meal plan, bought the ingredients, and printed out the recipe only to discover that - gasp! - it was a Rachael Ray recipe that somehow managed to remain in my recipe program after I deleted a ton of her stuff a couple weeks ago. But since I already had all the stuff for it, I went ahead and made it.
It was actually very, very good. I didn't make the marinara sauce (I skipped step 2 entirely and just used a jar of tomato-basil marinara from Trader Joe's), so I'm guessing that part is the part of the recipe that would have sucked. But the ravioli itself turned out really nicely. I was surprised. I would make this again.
My changes: store-bought marinara, Pecorino Romano instead of parmesan, and lite 4-cheese ravioli instead of spinach & cheese ravioli.
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
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.
Yield: 2 servings
Picture added July 25, 2008: