Quick Crisp Ravioli with Roasted Tomato Sauce

Disclaimer: Incase anyone (Dad) thought I was creating my recipes....I'm not! Its just me sharing quick, easy and hopefully kid friendly meals that I find in cookbooks, magazines and online. My current favorite is Cooking Light:) The pictures however are my originals! Sooooo to my meal from tonight......

2T water

1 egg, lightly beaten

1 cup panko breadcrumbs

1/4 cup grated fresh parmigiano-reggiano cheese

9oz package fresh ravioli (cheese or spinach)

3T olive oil, divided

4 cups grape tomatoes, halved (about 2 pints)

1/2t salt

1/4t freshly ground black pepper

3 garlic cloves, coarsely chopped

1/2c chopped fresh basil

Combine 2T water and egg in a shallow dish, stirring well. Combine panko and cheese in a shallow dish, stirring well with a fork. Dip each ravioli in eggs mix and dredge in panko mix.

Heat a lg skillet over med-high heat. Add 1 1/2T oil to pan; swirl to coat. Add half of ravioli to pan in a single layer. Saute´ 1 min on each side or until golden. Remove ravioli from pan using a slotted spoon; drain on paper towels and keep warm. Repeat with remaining 1 1/2T oil and second half of ravioli. Wipe skillet clean with paper towels.

Add tomatoes, salt and pepper to pan. Saute´ 2 min, stirring frequently. Add garlic and basil and saute´ 30 sec, stirring constantly.

Spoon tomato sauce over ravioli and sprinkle with extra cheese!

**Instead of halving the tomatoes I threw them in the pan whole, cooked them a little longer and smashed them with a wooden spoon when they got soft**