Quick Crisp Ravioli With Roasted Tomato Sauce

• 2 tablespoons water
• 1 large egg, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1 (9-ounce) package fresh ravioli
• 3 tablespoons olive oil, divided
• 4 cups grape tomatoes, halved (about 2 pints)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, coarsely chopped

1. Combine 2 tablespoons 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 egg mixture; dredge in panko mixture.
2. Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of ravioli to pan in a single layer; saute 1 minute on each side or until golden. Remove ravioli from pan using a slotted spoon; drain on paper towels. Keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and ravioli. Wipe skillet with paper towels.
3. Add tomatoes, salt, and pepper to pan; saute 2 minutes, stirring frequently. Add garlic to pan; saute 30 seconds, stirring constantly. Divide ravioli evenly among 4 plates; top each serving with 1/2 cup tomato sauce.

water, egg, cheese, fresh ravioli, olive oil, grape tomatoes, salt, freshly ground black pepper, garlic

Taken from www.myrecipes.com/recipe/quick-crisp-ravioli-with-roasted-tomato-sauce (may not work)