You can’t pass up these vegetarian appetizers with crispy baked ravioli and caprese dip. Crusted with panko and baked, these are great out of the oven and crispy to boot!
Day Light Savings time – at first we didn’t get along. But you know, I’m kinda starting to like you. This whole light-out-past-4pm thing is really working for me and my after work walks with Huck. Coincidentally those are far so good, too. Our afternoon shuffles haven’t included me tripping on the sidewalk, me falling down or me landing near any slugs. Seattle has been giving us all the gift of Vitamin D and windows down. That’s also if you consider 55 being windows down kinda weather. I do!
The only painful reminder that we have of spring is that it’s officially the end of winter and my sweater-body isn’t exactly in swim-suit condition. These ravioli will help though. Unlike other crispy ravioli that are breaded and fried – these are panko’d and baked! Pre-made store bought ravioli make these super simple, and toasted panko keep these golden brown and crunchy.
For the dip, I cubed mozzarella and roasted tomatoes with STAR Fine Foods Italian Cuisine Oil for some added basil flavor. With the warm tomatoes on top, the cheese just starts to get gooey.
Hot Roasted Tomato Caprese Dip with Baked Ravioli
8 ounces Part Skim Mozzarella, cubed
¼ cup Fresh Basil Leaves, thinly sliced
6 Roma Tomatoes
Salt and Pepper
2 Cloves Garlic, minced
3 Tbsp STAR Basil Cuisine Oil
3 Tbsp STAR Balsamic Vinegar
Crispy Baked Mushroom Ravioli
1 package Store Bought Fresh Mushroom Ravioli
2 cups Panko Crumbs
1 ½ Tbsp STAR Basil Cuisine Oil
¼ tsp Ground Pepper
½ tsp Salt
2 1/2 tsp Italian Seasoning
2 Eggs, whisked
3 Tbsp Milk
Preheat oven to 400 degrees. Slice tomatoes into quarters and remove all inside seeds. Lay tomatoes onto an aluminum foil lined baking sheet. Sprinkle with salt, pepper, garlic, and STAR Basil Cuisine Oil and STAR Balsamic Vinegar. Roast in oven for 30 minutes. Remove from oven and let cool slightly. When cool enough to handle, place tomatoes onto a cutting board and dice into pieces. Top cubed mozzarella with warm roasted tomatoes and top with thinly sliced basil.
Keep oven on for ravioli.
In a non-stick pan, over medium heat, add in the 1 ½ Tbsp STAR Basil Cuisine oil to the pan. Add panko crumbs to the oil and stir to coat the panko lightly in the oil. Toast the panko, stirring frequently until it turns golden brown. Remove from heat and pour onto a plate or into a shallow bowl. Stir salt, pepper, and Italian season into the toasted panko crumbs.
In another bowl, whisk together milk and eggs. Dip each ravioli into the egg mixture and then into the toasted panko, patting the panko in to ensure it sticks. Place on a baking sheet and repeat with remaining ravioli. Bake for 15-20 minutes or until the panko turns a deep golden brown. Remove from oven and plate. Serve with warmed roasted Capresse for topping.
*This recipe was sponsored by Star Fine Foods. All opinions are my own. I was compensated for the development of this recipe.* Crispy Baked Ravioli and Caprese Dip