I’m going to just come straight out and say it.
I love ravioli.
I’ve always loved ravioli.
Whenever I go out to eat at an Italian restaurant and ravioli is on the menu, I usually order it.
Especially if butternut squash ravioli is on the menu, or the restaurant is offering it that day as a special…in sage butter sauce… doesn’t matter the season — if I can get a sweet/salty/creamy/heavenly combo of butternut squash with a hint of cream, a hint of cinnamon and allspice, and a lot of butter, my day is made.
So when Buitoni contacted me and offered to send me some of their new raviolis to try out, I jumped on the opportunity. Like I said, I love ravioli, but I never actually go out and buy it, nor do I ever even want to attempt making raviolis myself. Plus, their new raviolis weren’t just the regular old raviolis stuffed with processed cheese.
They had some real amazing ingredients — specifically their new Butternut Squash Ravioli with Brown Butter Sage Sauce and Chicken Marsala Ravioli. How could I resist?!
So after I had a few packages of these raviolis in hand, I had to decide what to do with them. I didn’t want to simply boil them and serve them with some sauce. I wanted to jazz things up a bit. That’s when I remembered one of my favorite dishes at The Chateau, toasted ravioli. And after the thought, I was sold. I wanted that salty crunch on the outside, and then for my tastebuds to be hit with the soft gooey cooked center of the ravioli on the inside.
- two or three 9 oz packages of refrigerated ravioli (I used only two, but there should be enough batter here to make three)
- 3 egg whites, beaten
- 1/4 cup whole wheat flour
- 2 cups seasoned breadcrumbs
- 3 tbsp Parmesan cheese
- salt and pepper
- pasta or marinara sauce for dipping
- Preheat oven to 450 degrees F. Line a baking sheet with foil, then place a wire rack on top of the baking sheet. Spray the rack lightly with cooking spray.
- Place the egg whites in one shallow bowl and the flour, breadcrumbs, Parmesan cheese, and salt and pepper in another shallow bowl.
- Bring a large pot of water to a boil. Cook ravioli for 2 minutes, then drain immediately and run cold water over the ravioli to stop the cooking.
- Dip the ravioli in the egg whites, then coat with the breadcrumb mixture. Place on the wire rack and repeat with remaining ravioli. Spray the tops of the ravioli lightly with cooking spray and bake for 15-18 minutes or until they are a golden brown.
- Serve with your favorite pasta or marinara sauce for dipping on the side
My Two Cents: What do you think my verdict is going to be? These were so good. I made these on a Friday night (for our weekly Friday night marathon of Star Trek TNG — like there’s another, better way to spend your Fridays…) But anyway, these were the perfect companion to some geeky Sci Fi (or any TV watching).
I am biased to butternut squash ravioli, so I naturally liked that one better than the chicken marsala — but both were lick-ya-fingers good. Chris went back for a heaping second of them — and maybe third
Thank you, Buitoni, for introducing me to some non-cheese ravioli — that are above and beyond when toasted! I love that there’s an option for me to enjoy butternut squash ravioli without spending a restaurant price to get them.
**If you’re looking to try these specific raviolis yourself, they can be found in the refrigerated section of your supermarket.
Please Note: Buitoni provided me these raviolis free of charge to taste as well as some other complimentary items, but they did not require me to write a review of them, and my opinions expressed here are my own, not Buitoni’s.