Shop Ingredients 
Baked Ravioli Bites Lunch Box
Prep: 25 minutes
Bake: 15 minutes • Serves: 4
2 cups 4C panko bread crumbs
1/4 cup 4C grated Parmesan cheese
2 teaspoons PICS Italian seasoning
24 refrigerated PICS ricotta & Romano, PICS cheese or spinach & ricotta ravioli (about 1 pound)
PICS nonstick cooking spray
4 (4-compartment) food storage containers
1 large Market 32 Honeycrisp apple, cored, halved and thinly sliced
1 cup PICS frozen green beans, thawed
1 cup PICS frozen sliced carrots, thawed
1 cup tomato basil pasta sauce
1.Preheat oven to 425°; line rimmed baking pan with parchment paper. Whisk eggs in wide, shallow dish; stir bread crumbs, cheese and seasoning in separate wide, shallow dish. Dip ravioli in eggs, then in bread crumb mixture to coat; place on prepared pan and spray with cooking spray. Bake ravioli 15 minutes or until golden brown and crisp. Makes about 24 ravioli.
2.Fill containers by dividing apple into 1 compartment, beans and carrots into 1 compartment, pasta sauce into 1 compartment and ravioli into remaining compartment; cover with lids and refrigerate up to 4 days. Makes 4 lunch boxes.
Approximate nutritional values per serving (1 lunch box):
420 Calories, 10g Fat (5g Saturated), 160mg Cholesterol, 802mg Sodium,
68g Carbohydrates, 4g Fiber, 17g Sugars, 0g Added Sugars, 17g Protein