Toasted Ravioli and Pesto Dip - Eric Anwiler and Alicia Lemieux

1 pkg stuffed ravioli
1 c bread crumbs
1/2 c finely grated or microplaned parmesan
1 egg
1 tbl water

Dip ravioli in egg and water mixture, then in mixture of bread crumbs and parmesan. Spray pam on baking sheet and raviolis while placing on pan. Bake at 400 for 15-25 minutes.


For Dip:
Mix equal parts pesto and ricotta cheese for dip to serve with ravioli.