Ravioli
Cheese Ravioli	g
Panko Bread Crumbs	g
Parmesan Cheese	g
Garlic Powder	tsp
Dried Oregano	tbsp
Dried Thyme	tsp
Crushed Fennel Seeds	tsp
Salt & Pepper to taste
Olive Oil
Marinara Dip
Olive Oil	tbsp
Garlic Clove
Tomato Sauce	g
Dried Basil	tsp
Dried Oregano	tsp
Kosher Salt	tsp

1. Preheat the oven to 180 ºC and rub a baking sheet with olive oil.
2. In one bowl, whisk the eggs. In a medium sized bowl, add the panko breadcrumbs, parmesan cheese, garlic, oregano, thyme, fennel seeds, salt, and pepper.
3. Dip the ravioli through the beaten egg, then dredge through the crumb/herb mix, tossing to coat.
4. Arrange in an even layer on the prepared baking sheet. Drizzle each ravioli with olive oil. Bake for 12-15 minutes, until golden and toasted.
5. In the meantime, prepare the sauce. Peel and finely slice the garlic cloves. Heat oil in a small saucepan over medium-high heat until shimmering. Add garlic cloves and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Remove garlic and discard.
6. Stir in tomato sauce, basil, oregano, and salt. Reduce heat to medium and simmer until flavors have blended, about 10 minutes.
7. Serve the ravioli warm, along with warmed marinara sauce for dipping.

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