Description
You can’t pass up these vegetarian appetizers with crispy baked ravioli and caprese dip. Crusted with panko and baked, these are great out of the oven and crispy to boot!
Ingredients
Units
Scale
Roasted Caprese
- 8 ounces Part Skim Mozzarella, cubed
- 1/4 cup Fresh Basil Leaves, thinly sliced
- 6 Roma Tomatoes
- Salt and Pepper
- 2 Cloves Garlic, minced
- 3 Tbsp STAR Basil Cuisine Oil
- 3 Tbsp STAR Balsamic Vinegar
Crispy Baked Mushroom Ravioli
- 1 package Store Bought Fresh Mushroom Ravioli
- 2 cups Panko Crumbs
- 1 1/2 Tbsp STAR Basil Cuisine Oil
- 1/4 tsp Ground Pepper
- 1/2 tsp Salt
- 2 1/2 tsp Italian Seasoning
- 2 Eggs, whisked
- 3 Tbsp Milk
Instructions
- Preheat oven to 400 degrees. Slice tomatoes into quarters and remove all inside seeds. Lay tomatoes onto an aluminum foil lined baking sheet. Sprinkle with salt, pepper, garlic, and STAR Basil Cuisine Oil and STAR Balsamic Vinegar.
- Roast in oven for 30 minutes. Remove from oven and let cool slightly. When cool enough to handle, place tomatoes onto a cutting board and dice into pieces.
- Top cubed mozzarella with warm roasted tomatoes and top with thinly sliced basil.
- Keep oven on for ravioli.
- In a non-stick pan, over medium heat, add in the 1 ½ Tbsp STAR Basil Cuisine oil to the pan. Add panko crumbs to the oil and stir to coat the panko lightly in the oil. Toast the panko, stirring frequently until it turns golden brown.
- Remove from heat and pour onto a plate or into a shallow bowl. Stir salt, pepper, and Italian seasoning into the toasted panko crumbs.
- In another bowl, whisk together milk and eggs. Dip each ravioli into the egg mixture and then into the toasted panko, patting the panko in to ensure it sticks.
- Place on a baking sheet and repeat with remaining ravioli. Bake for 15-20 minutes or until the panko turns a deep golden brown. Remove from oven and plate.
- Serve with warmed roasted Caprese for topping.