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1
Boil water and cook ravioli according to package directions; drain.
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2
Meanwhile, stir the marinara ingredients together and let sit, so the tomato juices can macerate.
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3
Make the graham crackers into fine crumbs.
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4
The blender is easiest for this, but this may take several tries; if the blender gets stuck, pick the larger pieces out of its blades and start the blender again.
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5
Put the parmesan and cracker crumbs in a Ziploc-type bag and shake to blend together.
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6
Fold the egg white and water together in a bowl.
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7
Coat each ravioli in the egg white mixture, then put each ravioli in the cheese/cracker bag.
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8
Shake the bag until the ravioli are coated with the mixture on both sides.
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9
Heat olive oil in a very large skillet over medium heat.
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10
Put the coated ravioli in and pan fry until the coating crisps on each side.
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11
This is quick - only 2-4 minutes total.
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12
Pour the marinara in the pan with the ravioli.
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13
Cook for a minute or two, carefully stirring with a spatula, until the tomatoes and cherries are sizzling hot and the flavors have blended.
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14
(Note, this step may have to be done in two batches, one for each person's plate, if your skillet is not very large.
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15
If you increase this to serve additional people, you will almost surely have to do it in batches.
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16
).
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17
Place half the ravioli and sauce on each plate and garnish with parmesan cheese, freshly grated if possible.
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18
Serve hot - immediately.
