2– 9 oz packages of Three Bridges’ ravioli, I used 1 butternut squash package, and 1 kale and cheese package
2 eggs, whisked
1 cup of breadcrumbs
1/2 teaspoon of dried oregano
1 teaspoon of garlic powder
1 teaspoon of dried basil
1/4 teaspoon of pepper
1 cup of all purpose flour
pre-heat your oven to 400 degrees F and line/ spray a large baking tray.
In a shallow bowl, combine the breadcrumbs, oregano, garlic powder, basil, and pepper. In 2 additional shallow bowls, whisk the eggs in one and place the flour in the other bowl.
Taking one ravioli at a time, first dip it in the flour until it’s completely covered. Tap off any excess flour. Next, dip the ravioli in the egg until it’s fully covered. Finally, dip the ravioli in the breadcrumb mixture making sure that it is evenly covered.
Place on your baking tray and repeat with all raviolis. Bake for 10 minutes, flip, then bake an additional 10 minutes.
Let cool slightly and serve with your favorite sauce!