Ingredients

For the ravioli:
• 14 pieces frozen large ravioli (mine were from Costco and approximately 2 ½”x2”; total weight = just over 1 pound; feel free to use whatever size you can find)
• Extra virgin olive oil
• 1/4 cup unbleached all-purpose flour
• 1 large egg, beaten
• 1/4 cup water
• 1 cup freshly grated parmesan cheese
• 1 cup panko breadcrumbs
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1/2 teaspoon freshly ground black pepper
For the marinara:
• 1 6-ounce can tomato paste
• 1 cup water
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1 teaspoon (packed) dark brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 425 degrees. Line a metal baking sheet with parchment paper or a silicone baking mat and set aside until needed.
2. Heat about 2 quarts of water in a medium pot over medium high heat until boiling. Carefully place the frozen ravioli in the boiling water and allow to cook for 4 minutes (if the water returns to a boil, that’s great, but it’s not required). Use a slotted spoon to carefully remove the ravioli and place in a bowl. Drizzle the pasta with olive oil to keep them from sticking to one another and toss to coat; set aside.
3. Meanwhile, prepare the ingredients for coating the ravioli. Set the flour in a shallow bowl or on a plate. Place the egg and ¼ cup water in a medium bowl and whisk to combine. In a separate medium bowl, toss together the parmesan cheese, panko, 1 tablespoon dried oregano, 1 tablespoon dried basil, and ½ teaspoon black pepper until combined. Transfer half of this cheese-panko mixture to a shallow bowl or plate.
4. Organize your work station such that left to right you have the flour, followed by the egg and water mixture, then the plate with half of the cheese-panko mixture, and finally the prepared baking sheet. Doing one or two at a time, dredge the ravioli in the flour, coating both sides, then dip it in the egg mixture. Once dipped, hold it above the bowl, allowing excess egg to drip off, then place it on the plate with the cheese-panko mixture. Use your fingers to gently press the ravioli into the coating; turn it over and repeat (you may need to help this coating process along a little bit to fully coat the pasta, but the key is to touch things as little as possible). Place the parmesan-crusted ravioli on the baking sheet, leaving at least ½ inch between each piece, and pierce each one 2 times with the tines of a fork (to help air release from the pocket during baking).
5. Once the first 7 ravioli have been coated, transfer the remaining cheese-panko mixture to the shallow bowl or plate and continue with the process (I’ve had best results in doing it in batches like this; otherwise, the egg mixture drips down into the coating and over time it clumps and will stop adhering to the pasta as easily.)
6. After all the ravioli has been coated and arranged on the pan, transfer to the oven and bake for about 20 minutes until golden.
7. While the ravioli is baking, combine all of the marinara ingredients in a small bowl and stir to combine. Heat in the microwave on high for 1-2 minutes until warmed through. Taste and add additional seasonings as desired.
8. Serve the baked ravioli with the warm sauce.