Ingredients
Scale
- 1/2 cup olive oil
- 5 cloves of garlic, thinly sliced
- 28 oz. crushed tomoatoes
- 1 tsp. salt
- 3 tsp. sugar
- 1 Tbsp. Sriracha
- 1 tsp. red pepper flakes
- 12 oz. cheese ravioli
- 3/4 cup Italian style bread crumbs
- 1/2 cup grated Parmesan
- 1 egg for dipping
Instructions
- Place olive oil and sliced garlic in a large pan over medium heat.
- Cook the garlic until it just begins to brown.
- Add the crushed tomatoes, salt, sugar, Sriracha and red pepper flakes.
- Bring to a boil then lower the heat and let simmer for 30 minutes or longer, enough time to let the flavors meld. Stir continuously.
- In the meantime, preheat oven to 375 degrees.
- Combine bread crumbs and Parmesan in a medium sized bowl.
- In another bowl, scramble an egg.
- Dip refrigerated ravioli, one at a time, in the egg and then the bread crumb mixture.
- Place on a baking sheet.
- Spray with cooking oil.
- Bake for 18 – 20 minutes until puffed and golden brown.
- Pour sauce in a dipping bowl.
- Display ravioli on a serving plate.
- Serve warm.