Skip to main content
Epicurious

Sautéed Ravioli with Cheese and Bread Crumbs

So many kids only want to eat mac and cheese right from the box. We decided to come up with an alternative dish for Jack—one where Mom and Dad are in charge of quality control. Jack always cleans his plate, so we have to be quick if we want to sneak a few pieces for ourselves!

Recipe information

  • Yield

    serves 4 kids or 2 adults

Ingredients

16 ounces fresh cheese ravioli, preferably fresh from your supermarket’s refrigerator case
8 tablespoons (1 stick) unsalted butter
1/2 cup plain unseasoned bread crumbs
1 cup grated Parmesan cheese (4 ounces)
Pinch of salt

Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions. Drain well.

    Step 2

    Melt the butter in a large skillet over medium-high heat. When the butter foam has mostly subsided, add the bread crumbs, 1/2 cup of the Parmesan cheese, and salt. Toss, using a spatula to scrape the brown bits from the bottom of the pan, for about 2 minutes, or until golden.

    Step 3

    Add the ravioli to the skillet and cook until the pasta is heated through, about 1 minute. Sprinkle with the remaining 1/2 cup Parmesan cheese and serve.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsPastaRavioliParmesanCheeseDairyMainDinnerNut FreeVegetarian5 Ingredients or FewerEasyQuick30 Minutes or LessSauteCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.