Quick Crisp Ravioli with Roasted Tomato Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 large eggs lightly beaten
• 3  garlic clove coarsely chopped
• 4 cups grape tomatoes halved ( 2 pints)
• 3 tablespoons olive oil divided
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 1 ounce parmesan fresh grated
• 9 ounce cheese ravioli fresh
• 0.5 teaspoon salt 
• 2 tablespoons water 

Equipment

• frying pan
• paper towels
• slotted spoon

Directions

1. Combine 2 tablespoons water and egg in a shallow dish, stirring well.
2. Combine panko and cheese in a shallow dish, stirring well with a fork. Dip each ravioli in egg mixture; dredge in panko mixture.
3. Heat a large skillet over medium-high heat.
4. Add 1 1/2 tablespoons oil to pan; swirl to coat.
5. Add half of ravioli to pan in a single layer; saut 1 minute on each side or until golden.
6. 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.
7. Add tomatoes, salt, and pepper to pan; saut 2 minutes, stirring frequently.
8. Add garlic to pan; saut 30 seconds, stirring constantly. Divide ravioli evenly among 4 plates; top each serving with 1/2 cup tomato sauce.