"Homemade" Toasted Ravioli

So Owen's favorite meal of all-time is some freezer toasted ravioli that Hyvee (the grocery store in Iowa) carried, generic store brand. When we moved to Boston, I never found an imitation there in any of the stores, nor have I seen them yet here in Colorado. I've been promising for months that I'd try to make them "homemade" (super strong quotes here -- using store-bought regular ravioli and breading them). Tonight was the night, because Owen did a good job all week managing to eat a bunch of not-favorite meals. ("Meatloaf.... pot roast... greek chicken... what are you DOING to me Mommy?!").

Here's how they looked, basically following this recipe:

That's actually one of the two pans... I made a TON, especially considering I was only eating one or two since the sodium is sky high between the raviolis, the seasoned breadcrumbs, and the parmesan. The kids absolutely loved them. Steve was not a big fan; he said the Parmesan was not needed. I thought they were really dry and maybe had I used store-bought ravioli that were plumper with more cheese inside they'd be better. I just realized when I was linking to the recipe now that I forgot the step to spray them with cooking spray... maybe that would cut some of the dryness.

Here's the ones from good ole Hyvee. We miss them.