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Italian Toasted Ravioli

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Ingredients

  • ½ cup of Challenge Garlic Parmesan with Herbs Butter Snack Spread, melted and slightly cooled

  • 1 beaten egg

  • 1 (10-ounce) bag of refrigerated cheese ravioli

  • 1 cup of Italian Panko Crumbs

 

Directions

  1. Preheat oven to 400 degrees. If you have a convection oven, set it to convection at 375 degrees. Place a wire rack on a cooking sheet to prepare.

  2. Combine Butter Snack Spread with beaten egg.

  3. Dip ravioli into the egg and butter mixture, then into the panko crumbs, coating well.

  4. Place prepared ravioli on the wire rack. Place in oven and bake for 8 minutes. Remove from the oven, turn raviolis over, and continue baking for 5 more minutes.

  5. Cool slightly and serve.

 Serves 4 (about 20 raviolis)

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Chef Tips:

  • We love the convenience of using the flavor-packed Challenge Garlic Parmesan with Herbs Butter Snack Spread. If you cannot find it at your local store yet, no worries! Simply substitute ½ cup (1 stick) of Challenge Salted Butter with 1 clove of crushed garlic, 1 teaspoon of parsley, and 2 Tablespoons of grated Parmesan cheese.

  • What goes great with Italian Toasted Ravioli? We vote for a bunch of good friends and plenty of marinara sauce! Simply fill a small bowl with your favorite marinara or jarred spaghetti sauce and serve on the side.

  • If you are a super cheesy family, add a sprinkle of parmesan cheese to the ravioli right when they come out of the oven!

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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