crispy baked ravioli with red pepper and mushroom bolognese

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Crispy Baked Ravioli with Red Pepper & Mushroom Bolognese

Legend has it that toasted ravioli originated with a St. Louis chef dropping the pasta in hot oil instead of water. Here, we lighten it up by baking instead of frying and adding a serving of vegetables in the form of a vegetarian Bolognese-style sauce. More good news: this easy vegetarian dinner takes just 35 minutes to make.

Ingredients

  • cooking spray
  • 1 cup panko breadcrumbs, preferably whole-wheat
  • ¼ cup finely grated parmesan cheese, plus more for serving
  • ½ teaspoon italian seasoning
  • 1 large egg
  • 1 tablespoon water
  • 1 pound fresh cheese ravioli (see tip)
  • 1 tablespoon extra-virgin olive oil
  • 1 large red bell pepper, diced
  • 2 cups chopped mushrooms
  • ⅓ cup walnuts, finely chopped
  • 2 cups low-sodium marinara sauce

Step