I always buy packages of ravioli when I see them on a big markdown. They store well in the freezer and make a good quick meal. I have been trying to find new recipes for them and I came across this. This was really tasty and simple. I love the thickness the sour cream added to the wet dip.
- 1/2 cup Italian dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 48 small refrigerated cheese-filled ravioli
- 3/4 cup pasta sauce, warmed
Preheat oven to 375. Combine bread crumbs and cheese in medium bowl.
Combine sour cream and milk in small bowl.
Dip ravioli in sour cream mixture, then in bread crumb mixture to coat evenly.
Place ravioli on nonstick baking sheet.
Bake 10-14 minutes or until ravioli are crisp and lightly browned. Serve immediately with pasta sauce.