Crispy Ravioli with Homemade Tomato Sauce

This tasted just like an appetizer that could be served at an Italian restaurant; it was that good! Yum! I think I'm going to crave this for awhile. I flavored up the tomatoes a bit with oregano and Italian seasonings. Feel free to season to your own taste. I hope you enjoy!

Makes 4 servings.

• 2 tbsp water
• 1 large egg, beaten lightly
• 1 cup panko
• 1/4 cup grated fresh Parmigiana-Reggiano cheese (or just Kraft grated Parmesan)
• 1 (9-oz) package of fresh ravioli (such as Buitoni)
• 3 tbsp olive oil, divided
• 4 cups (2 pints) grape tomatoes, halved
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 garlic cloves, coarsely chopped

1. Combine water and egg in a shallow dish, stirring well.
2. Combine panko and cheese in a shallow dish, stirring well with a fork.
3. Dip each ravioli in egg mixture; dredge in panko mixture.
4. Heat a large skillet over medium-high heat. Add 1 1/2 tbsp oil to pan; swirl to coat.
5. Add half of ravioli to pan in a single layer; saute one minute on each side or until golden. Remove ravioli from pan; drain on paper towels. (Keep warm by placing in oven preheated on warm).
6. Repeat procedure with remaining olive oil and ravioli; wipe skillet with paper towels.
7. Add tomatoes, salt and pepper to pan; saute two minutes. Add garlic to pan; saute 30 seconds, stirring constantly.
8. Divide ravioli onto plates and top with tomato sauce and additional cheese if desired.
   

From Cooking Light