Toasted Spinach Pesto Ravioli

Steps

• 1

  Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper, or spray with cooking spray.
• 2

  Microwave spinach as directed on box. Drain well; squeeze dry with paper towels.
• 3

  In large bowl, beat spinach, cream cheese, 2 tablespoons of the pesto and 1 of the eggs with electric mixer on medium speed about 1 minute or until blended. Add 1/2 cup of the Parmesan cheese; beat on low speed about 1 minute or until blended.
• 4

  Lightly sprinkle work surface with flour. Unroll dough on surface; if using crescent dinner rolls, pinch seams to seal. Press or roll into 15x12-inch rectangle. Using pizza cutter or sharp knife, cut rectangle into 5 rows by 4 rows to make 20 (3-inch) squares. Spoon heaping tablespoonfuls spinach mixture in centers of 10 squares. Top with remaining dough squares, stretching dough to cover filling; press edges with fork to seal. Place on 1 of the cookie sheets. For easier handling, refrigerate 15 minutes.
• 5

  Meanwhile, in medium bowl, beat remaining 2 eggs with whisk or fork. In shallow bowl, add bread crumbs. Set aside.
• 6

  Dip each ravioli into egg, allowing excess to drip off, then into bread crumbs, coating both sides of ravioli. Place ravioli 1 inch apart on second cookie sheet. Top each ravioli with about 1/2 teaspoon of the remaining pesto; sprinkle with remaining 1/4 cup Parmesan cheese.
• 7

  Bake 16 to 18 minutes or until golden brown.
• 8

  In small microwavable bowl, cover and microwave marinara sauce 30 to 60 seconds on High or until warm. Serve ravioli with marinara sauce.