Toasted Wild Mushroom Ravioli with Roasted Portabella Mushroom Sauce

Ingredients:

Frozen wild mushroom ravioli (we used Joseph’s Gourmet Pasta & Sauces Wild Mushroom Ravioli with a Roasted Portabella Mushroom Sauce, but the recipe could be adapted to any frozen ravioli)

1 egg, beaten
1 cup Panko Japanese bread crumbs
2 tablespoons freshly grated Romano cheese
1 teaspoon salt
1 teaspoon pepper

1/2 cup olive oil
1 tablespoon butter

1. Cook ravioli and sauce pouch following instruction on the box. Drain ravioli, shock in cold water, drain again. Lightly coat with olive oil to prevent sticking.

2. Beat egg in small bowl. In another bowl mix Panko crumbs, Romano cheese, salt and pepper.

3. Dip each ravioli in egg, let excess drip off. Lightly coat ravioli in bread crumbs on both sides. Place on a plate.

4. Heat olive oil and 1 tablespoon butter in skillet on medium to medium high heat until butter stops foaming. Cook ravioli in small batches until lightly brown on both sides, flipping once, approximately one minute per side. Drain on paper towels. Arrange on plate and empty contents of sauce packet into bowl for dipping. Garnish with freshly grated Romano cheese and black pepper.