Herbed Toasted Ravioli with Creamy Roasted Tomato Sauce + Lemon Zest

Instructions

In a large bowl, mix together the gluten free breadcrumbs, salt, pepper, 3/4 cup of the parmesan, garlic powder, Italian seasoning, and thyme.

Preheat the oven to 400°. Dip each ravioli into the egg, cover in breadcrumb-herb-cheese mixture, and arrange in a single layer on a baking sheet. Generously mist each one with the olive oil spray. Bake, flipping each ravioli half-way through, until golden brown—about 10 to 12 minutes.

Arrange the toasted ravioli on a platter while they’re still hot, sprinkle with the remaining parmesan, a pinch of salt, and the lemon zest. Serve immediately with the creamy roasted tomato sauce.

Creamy Roasted Tomato Sauce

Makes approximately 1 cup

2 pints cherry tomatoes

2 tablespoons olive oil

Splash dry white wine

1 teaspoon coarse salt

1 teaspoon cracked black pepper

2 ounces goat cheese

2 tablespoons chopped fresh basil (plus a few leaves for garnish)

Preheat the oven to 425°F.

Place the tomatoes on a large baking sheet. Drizzle them with the olive oil and white wine, and then toss them with the salt and pepper. Roast, tossing once halfway through, until the tomatoes are wilted and begin to burst, 25 to 30 minutes. Allow the tomatoes to cool to room temperature and then transfer them to a blender or food processor. Add the goat cheese and pulse until smooth. Stir in the chopped basil and season to taste with additional salt and pepper if needed. Serve warm with the toasted ravioli.