adapted from Tasty Kitchen
1 bag Cheese Ravioli (fresh or frozen)
1 1/2 cups of Italian Breadcrumbs (I used panko and added Italian seasonings)
1/2 cups Grated Parmesan Cheese
1. Preheat oven to 375 degrees.
2. Cook ravioli until al dente. Allow to cool.
3. Dredge ravioli in egg, then into the breadcrumbs mixed with half of the parmesan cheese.
4. Place on a baking sheet and bake in the oven for 15 minutes, or until breadcrumbs are golden brown.
5. Sprinkle with remaining cheese before serving.
I had to serve some sort of vegetable with the pasta, and pulled out a pretty simple recipe to try. Ryan and I always eat asparagus as our green vegetable (or a salad) so I wanted something different. When I asked Ryan if he liked green beans, he said, "Well, it's no asparagus, but it'll do." I also discovered he doesn't like the taste of vinegar. Oh well, he still cleaned his plate!
Green Beans with Walnuts and Balsamic
4 teaspoons minced garlic
½ cup chopped walnuts, toasted
2 teaspoons aged balsamic vinegar
½ teaspoon kosher salt
1 pound green beans, trimmed (about 8 cups)
1. Heat oil in a small skillet over medium heat. Add garlic and cook, stirring until the garlic is just barely showing signs of turning brown, 30 to 90 seconds. Immediately pour into a large mixing bowl to stop cooking.
2. Meanwhile, add 1 to 2 inches of water to a large pot fitted with a steamer attachment, cover and bring to a boil over high heat. Add green beans to steamer, and cook, covered until the beans are crisp tender, 4 to 5 minutes.
3. Transfer the green beans to the bowl. Add walnuts, balsamic and salt and toss to coat.