"Toasted" Agnolotti (Or Ravioli)

1. 1

   Preheat oven to 180 degrees Celsius (350 F) for a fan-forced oven or 200 degrees Celsius (392 F) for a convection oven.

2. 2

   Line a baking tray with baking paper.

3. 3

   Spray a thin layer of olive oil (any oil of your choice will do) on the baking paper. Set aside.

4. 4

   Crack and beat an egg on a plate. On a separate plate add breadcrumbs.

5. 5

   Dip agnolotti in the beaten egg first.

6. 6

   Then coat it with breadcrumbs. Repeat step 5 and 6 with the remaining agnolotti until egg and breadcrumbs are finished.

7. 7

   Place the crumbed agnolotti onto a baking tray. Once you've completed step 5 and 6, spray another thin layer of oil over the crumbed aganolotti. Bake the crumbed agnolotti for 25 minutes or until golden brown.

8. 8

   Serve immediately with pasta sauce or ketchup.

* Per serving · 4 servings · Values may vary.

No additional tips available.