“I have a wild idea for the leftover ravioli,” Lori said as we finished dinner. “I think something with fruit.”
I had made a baked ravioli salad for dinner and had prepared more than we could eat. We quickly inventoried what we had on hand and came up with the following. Our desert came together quickly and was enjoyed just as fast thus the stock photograph.
If you opt to precede this with baked ravioli salad, triple the amount of ravioli and breading and serve atop arugula, halved cherry tomatoes, and chopped red pepper. For a dressing we used a couple of Tablespoons each of olive oil and orange juice shaken together with pressed garlic, salt, and pepper.
Ingredients
- 1 serving of frozen cheese ravioli (14 per the package we had on hand)
- ⅓ cup bread crumbs or 2 slices of whole wheat bread
- 2 Tablespoons grated parmesan cheese
- ½ cup milk
- 2 Tablespoons pecans or almonds, minced
- ¾ cup blueberries
- ½ cup orange juice
- 4 Tablespoons water, divided
- ⅓ cup sugar (we used brown sugar)
- 1 Tablespoon flour or cornstarch
- Whipped cream spray
Directions
- Preheat oven to 400℉. Spray a cookie sheet with oil.
- Blend breadcrumbs and parmesan cheese. I used a food processor to crumb a couple of slices of whole wheat bread with shredded cheese.
- One at a time, dip ravioli pieces in milk then coat with bread crumb mixture. Place on prepared cookie sheet.
- Spray the tops of the ravioli with oil then bake for 10 to 13 minutes.
- Toast the minced nuts in a sauce pan over low heat swirling the pan frequently until aromatic and slightly browned.
- Add blueberries, orange juice, 2 Tablespoons of water, and sugar to the pan. Stir gently.
- Meanwhile stir together 2 Tablespoons of water and 1 Tablespoon of cornstarch. We did not have cornstarch on hand so we substituted with flour.
- When the liquid simmers gently stir in water and cornstarch/flour slurry. Continue heating until slightly thickened.
- Divide the toasted ravioli into bowls, pour blueberry sauce over the ravioli, and top with whipped cream.
- Enjoy!