Herbed Toasted Ravioli with Creamy Gorgonzola Tomato Sauce & Lemon Zest - La Pasta & Belgioioso

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

  1. In a large bowl, mix the gluten free breadcrumbs, salt, pepper, 3/4 cup of the parmesan, garlic powder, Italian seasoning, and thyme
  2. 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
  3. Heat your sauce on low, while ravioli bake
  4. 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)
  • 2 eggs, lightly beaten
  • Zest of 1/2 lemon
  • 1 jar vodka or creamy tomato sauce