I appreciate shopping at a wholesale store for some groceries, but every now and then you take a chance on a new frozen dish and end up with heaps of something not so good. That’s what happened with the frozen seafood ravioli I bought (a 4lb bag!). But instead of tossing all of it, I was determined to find a way to make it work. After all, I think it was the intense fishiness mixed with the “fresh” smell of the boiled raviolis that wasn’t working for me, no matter how much sauce and cheese was applied. I decided to try baking and adding a subtle lemon flavor. It worked! And it’s yummy. Now it’s a definite make again in my household. Here’s the recipe…
Yield: Makes 4-6 Servings
WIU = ”What I’m Using”
- 2 lbs Cooked Large Seafood Ravioli, drained
- 1 Tablespoon Olive Oil
- 1 Cup Panko Bread Crumbs
- 1 Cup Ground Flavored Croutons (any flavor, like Asiago, blended in the food processor)
- 1/2 Teaspoon Dried Oregano
- 2 Tablespoons Parmesan Cheese
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Fresh Grated Lemon Zest
- Fresh Ground Black Pepper, to taste
- 1 1/2 Cups Buttermilk
- 1 Pat Butter
- 1 Jar Good Pasta Sauce; (WIU: Paesana Vodka Sauce)
Preheat oven to 375 degrees.
Brush cooked and drained raviolis lightly with olive oil, set aside.
In a large shallow bowl, add panko and crouton bread crumbs, oregano, parmesan cheese, lemon zest. Mix well with clean hands.
In a separate shallow bowl, add your buttermilk, salt, and pepper (I used about 6 turns of the mill). Mix with a fork.
Grease a large cookie sheet with the pat of butter and keep sheet handy for the next step.
Now, one by one, dip the raviolis in the buttermilk mixture and then dredge in breadcrumbs until coated. Place each completed one on the greased cookie sheet after breaded. When done, bake in the oven for 20-25 minutes, flipping halfway through.
To serve, spoon a bit of warmed sauce onto each place and place 2-3 raviolis on top. Finish with extra parmesan cheese if desired.