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1. Beat the egg lightly in shallow dish using fork.
2. In a second dish combine the bread crumbs and grated Parmesan.
3. Dip each ravioli in egg, then in the crumb mixture to coat well on both sides.
4. In a 12" skillet over medium high heat, heat 2 tablespoons of olive oil.
5. Add the ravioli.
6. Cook for 2 to 3 minutes on each side or until golden in color.
7. Remove the ravioli to a plate and keep warm.
8. Add the remaining 3 tablespoons of olive oil.
9. Heat over medium heat.
10. Add the carrots and onions and cook for about 5 minutes.
11. Stir occasionally until crisp tender.
12. Add the mushrooms and garlic.
13. Cook for 3 more minutes, stirring occasionally until the vegetables are tender.
14. Add the spinach and cook for 2 to 3 minutes longer.
15. Stir occasionally until the spinach just begins to wilt.
16. Remove the mixture from the heat and season with salt and pepper.
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