Categories: Pasta
Ingredients
- 9 oz. box frozen chopped spinach
- 4 oz. cream cheese, softened
- 4 tbsp basil pesto
- 3 eggs
- 3/4cup shredded Parmesan
- 8 oz. can Pillsbury refrigerated Crescent Dough Sheet
- 1 1/2 cups Progresso Plain Panko Crispy Bread Crumbs
- 1 cup marinara sauce, heated
Directions
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Heat oven to 375. Line 2 large cookie sheets with cooking parchment paper, or spray with cooking spray.
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Microwave spinach as directed on box. Drain well; squeeze dry with paper towels. In a large bowl, beat spinach, cream cheese, 2 tbsp pesto and 1 egg with electric mixer on low about 1 minute or until blended. Add 1/2 cup of the Parmesan cheese; beat on low about 1 minute or until blended.
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Lightly sprinkle work surface with flour. Unroll dough on surface. Press or roll into 15×12-inch rectangle. Using a pizza cutter or sharp knife, cut rectangle into 5 rows by 4 to make 20 (3-inch) squares. Spoon heaping tbsp-fuls spinach mixture in centers of 10 squares. Top with remaining dough squares, stretching dough to cover filling; press edges with fork to seal. Place on 1 of the cookie sheets. For easier handling, refrigerate 15 minutes.
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Meanwhile, in a medium bowl, beat remaining 2 eggs with whisk or fork. In shallow bowl, add bread crumbs. Set aside. Dip each ravioli into egg, allowing excess to drip off, then into bread crumbs, coating both sides of ravioli. Place ravioli 1 inch apart on second cookie sheet. Top each ravioli with about 1/2 tsp of the remaining pesto; sprinkle with remaining 1/4 cup Parmesan.
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Bake 16 to 18 minutes or until golden brown. Serve ravioli with marinara sauce.