Toasted Ravioli Puffs

Weird. Maybe my raviolis were too small, maybe they weren't the right type, but we were not a fan of this recipe. This was because I needed a simple recipe, had purchased ravioli while couponing and needed to combine these things in the easiest possible way. Unsuccessfully apparently.

I used mini refrigerated raviolis and followed the directions to the T. Something about it just wasn't good. It wasn't inedible, but we are definitely tossing this recipe because there are so many better ones out there. Maybe you can tweak it and make it better or tell me what I did wrong? Let me know.

• 24 refrigerated cheese ravioli
• 1 Tbsp reduced-fat Italian salad dressing
• 1 Tbsp Italian-style panko bread crumbs
• 1 Tbsp grated Parmesan cheese
• warm marinara sauce

Preheat oven to 400 degrees. Cook ravioli according to package directions, drain. Transfer to a greased baking sheet. Brush with salad dressing. In a small bowl, mix bread crumbs and cheese; sprinkle over ravioli. Bake 12-15 minutes or until golden brown. Serve with marinara sauce. 

Makes 2 dozen

Prep time: 15 minutes

Total Time: 30 minutes

Recipe from Taste of Home