1 9-oz. pkg. refrigerated cheese-filled ravioli
1/2 cup Italian-flavored seasoned dry bread crumbs
1/4 cup milk
Garnish: grated Parmesan cheese, warm spaghetti sauce
Cook ravioli in boiling water for 3 minutes. Drain well and cool slightly.
Place bread crumbs in a shallow dish. In another shallow dish, beat together milk and egg. Dip ravioli in egg mixture and let excess drip off. Dip in bread crumbs to coat.
Place ravioli on a lightly greased baking sheet. Bake at 425 degrees for 15 minutes or until crisp and golden.
Sprinkle ravioli with Parmesan cheese and serve with warm spaghetti sauce.