Remember when we made pumpkin ravioli and saved the ones with the store-bought wonton wrappers in the freezer for future use? Well, this time, instead of a classic brown butter and sage sauce, I decided to cook them up finger-food style as toasted pumpkin ravioli, not too unlike the toasted ravioli Rachael Ray inspired us to make a while back.
- Frozen pumpkin ravioli
- Seasoned breadcrumbs
- First dip the ravioli in the egg, then coat with breadcrumbs. It’s easy to work with still-frozen pasta.
- Bake on a greased cookie sheet for 25 minutes at 350 degrees, flipping once in the middle.
- Serve warm with sauce for dipping*.
If you’ve already done all of the work of forming the raviolis, this is a very easy way to make a special appetizer for a party or date night.
*We made a tomato and mayonnaise dipping sauce seasoned with cilantro and basil, but you can dip these in plain tomato sauce, or even stick with brown butter sauce for dipping.