I made Steve one of his favorite things for his birthday dinner a few weeks back…toasted ravioli (with a tomato, basil, mozzarella salad on the side). Served with a side of marinara for dipping, these toasted ravioli are easy and delicious. This recipe makes a ton, so you will have leftovers! 
2 eggs
splash of half & half or milk
salt & pepper
1 1/2 cups bread crumbs
1/2 cup parmesan cheese
flat leaf parsley (I just use parsley flakes for some green)
1 bag ravioli of choice
extra virgin olive oil Beat eggs and milk together and season with S & P in a low dish. Combine bread crumbs with cheese and parsley in a separate low dish. Coat pasta in egg mix and then in bread crumb mix. Heat oil over medium heat and toast ravioli on both sides (3-4 each side). After toasting, place on a plate lined with paper towels to soak up any excess oil. 
