Herbed Toasted Ravioli with Creamy Gorgonzola Tomato Sauce & Lemon Zest - La Pasta & Belgioioso
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Yields
2
Directions
In a large bowl, mix the gluten free breadcrumbs, salt, pepper, 3/4 cup of the parmesan, garlic powder, Italian seasoning, and thyme
Preheat the oven to 400°. Dip ravioli into the egg, cover in breadcrumb-herb-cheese mixture, and arrange on a baking sheet. Mist each one with the olive oil spray. Bake, flipping each ravioli half-way through, until golden brown—about 10 to 12 minutes
Heat your sauce on low, while ravioli bake
Arrange the toasted ravioli on a platter while they’re still hot, sprinkle with the remaining parmesan, gorgonzola cheese a pinch of salt, and the lemon zest. Serve immediately with the creamy roasted tomato sauce
Ingredients
1 cup gluten free panko breadcrumbs
1 tsp each, Urban Meadow salt & black pepper
1 cup Urban Meadow grated parmesan cheese, divided
1/2 cup Belgioioso crumbled gorgonzola
1 tbsp granulated garlic powder
1 tbsp dried Italian seasoning
1 tbsp chopped fresh thyme
Olive oil cooking spray
1 pkg. La Pasta Gluten Free Ravioli, thawed if frozen (or any flavor of La Patsa Gluten Free Ravioli)
