Crispy ravioli? Wasn’t my last post ravioli? I warned you I was doing a post for the leftovers! Actually, I was supposed to post it yesterday, but after a long week of working and trying to unpack, I passed out! Sorry for the wait!
This is the first of a new feature I’m calling “leftover makeovers” (assuming y’all like this feature. Otherwise it’s the first and the last of such posts!) Even if I make an amazing meal, I’m rarely as excited to eat it leftover. So I try to find ways to transform my leftovers into something new and exciting.
I’m pretty proud of some of my leftover twists, so I thought I’d start sharing them.
So I’m starting with a super-fast leftover makeover (most of them are). I’m turning yesterday’s yummy ravioli into a healthier vegan version of an old restaurant favorite: fried ravioli.
One of my favorite restaurants in Sacramento, Paesano’s, makes an appetizer of fried cheese and spinach ravioli with a spicy arrabiata dipping sauce. Mmmmm. I need a vegan version. And now that I have vegan ravioli, this is easy.
serves 2
1/3 ravioli recipe
1/2 C soy milk
1 T whole wheat flour
1/2 C breadcrumbs
2 T vegan parmesan, divided
2 t dried oregano
salt & pepper
1/3 C leftover tomato sauce
1/4 t crushed red pepper
Preheat oven to 425 degrees.
Combine soy milk and flour in a shallow dish. In a separate shallow dish, combine breadcrumbs, vegan parmesan, and spices.
Take ravioli, dip in soy milk mixture, then dip in breadcrumb mixture to coat. I used fresh breadcrumbs and they got a little soggy after the first couple ravioli, but you can really just pack them on top of the ravioli and it’ll work just as well!
Place a cooling rack on a baking sheet. Place ravioli on the cooling rack, and pop in oven for about 12-15 minutes, until golden brown and crispy.
Meanwhile, heat tomato sauce in a small pan on low heat. Add the crushed red pepper.
How fast was that?!
Nutrition facts per serving: Calories: 376; Calories from Fat: 40; Total Fat: 4.4g; Saturated Fat: 0.5g; Sodium: 243mg; Total Carbohydrates: 66.2g; Dietary Fiber: 10.1g; Sugars: 5.0g; Protein: 15.7g
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