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Place oven rack on lower middle position. Preheat oven to 425F. Place wire rack on top of rimmed baking sheet and spray with oil. Set aside.
In a shallow dish (I use a glass pie pan) hand-whisk the eggs and water until fully incorporated.
In another shallow dish, combine the panko, parmesan, Italian seasoning, garlic powder, and kosher salt. Hand-whisk to combine well.
Place a single layer of fresh ravioli in pan with egg mixture. Working one at a time, turn ravioli over to coat with egg mixture. Let excess drip off and coat generously with panko mixture. Press crumb mixture to adhere on both sides of ravioli. Place coated ravioli on greased wire rack. Give at least 1-inch space between each ravioli for even browning. Spray tops of ravioli with cooking spray.
Bake 15-20 minutes or until tops are golden brown and crisp — check about 10 minutes in for browning; if it’s browning too quickly, cover loosely with foil and continue baking until cooked through (actual bake time depends on brand of ravioli)
Serve immediately with warm marinara sauce. Sprinkle extra parmesan cheese on top if desired.