Toasted Ravioli

Directions

For Pasta:

1. To a large bowl add 6 cups flour.
2. Form a well in the center.
3. Beat together eggs, water, and oil, and pour the mixture into the well in the flour.
4. Mix to combine, stirring until a ball forms.
5. Turn the dough out onto a floured work surface. Knead for about 8–10 minutes, until smooth and elastic, adding flour if needed.
6. Let rest, covered, 30 minutes.

For Marinara Sauce:

7. In a Dutch oven, combine all the sauce ingredients and bring to a boil.
8. Reduce heat to low and simmer, covered, for 60 minutes, stirring occasionally.

For Filling:

9. In a large bowl, combine the cheeses, egg, basil, parsley, oregano, garlic powder, salt, and pepper. Cover and refrigerate until ready to use.
10. Divide the pasta dough into four equal pieces.
11. Working one at a time on a floured work surface, roll each portion to a sheet of ¹/₁₆-inch thickness. Keep the other pieces covered until ready to use.
12. Working quickly, place rounded teaspoonfuls of filling about 1 inch apart over half of the pasta sheet. Brush around the filling with water to moisten, then fold the sheet in half to cover the filling.
13. Press down to seal, and, with a pastry wheel, cut into squares.
14. Repeat process with remaining dough and filling.
15. In a soup kettle, bring salted water to a boil.
16. Add ravioli and reduce heat to a gentle simmer.
17. Cook for 1–2 minutes until the ravioli float to the top.
18. Drain and let cool slightly.

For Coating:

19. Preheat oven to 357°F and grease a baking sheet with nonstick cooking spray.
20. In a medium bowl, combine eggs and evaporated milk.
21. Dip the ravioli into egg-milk mixture, letting the excess drip off.
22. In a shallow dish, place the breadcrumbs.
23. Coat the ravioli, pressing the crumbs gently to help stick.
24. Place the coated ravioli on the baking sheet.
25. Bake for 12–14 minutes, until golden.
26. Serve hot, garnished with cheese and parsley if desired, with the marinara sauce spooned over all.