Before I get into this recipe, I just have to say that I am super stoked about Taco Bell’s breakfast menu. I don’t eat fast food very often but when I do it’s typically Taco Bell or occasionally breakfast from one of the main-stream burger joints. To join those two together is a dreamland. Admittedly, I have eaten regular Taco Bell menu items for breakfast more times than I can count but now I’ll have the option of actual breakfast food. Glory and celebration!
Now that I’ve warmed you up to atypical meal options, how do you feel about macaroni and cheese on top of a salad? Let me explain before you run away thinking I’ve lost my mind completely.
After hearing about Mac and Cheese Mania, hosted by Rachel and Brandy, I knew I had to jump on board. An entire event dedicated to carbs and cheese? Heck yea I want to participate in that celebration! As an added bonus there are prizes involved. In order to win you have to link up a mac and cheese recipe (up to 4, old or new) and link back to their pages. I already submitted an old one but decided to whip up something new for another entry. And because I’ve been trying to eat more salads O:-).
This event just so happens to be occurring at just the right time as I have been meaning to use a bag of frozen mac and cheese ravioli for quite awhile. I know you are familiar with fried ravioli, but this time I used those mac and cheese stuffed ravioli, oven-fried them, and then threw them on top of a salad! You could skip the salad and serve them as an appetizer with Ranch dipping sauce, but it’s so much more fun to put unhealthy things on top of a healthy salad because everyone knows that a salad negates anything bad you eat with it. This is science people, the science of denial.
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In one shallow bowl, add egg whites and in another mix the bread crumbs and seasonings.
Bring water to a boil and cook ravioli for half of the recommended time. Drain them and quickly spray with a little nonstick spray (helps them not stick together). Once cool, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the wire rack and repeat until finished. Spray tops with nonstick spray. Bake for 10-15 minutes, or until crispy and golden.
Toss together the salad and serve immediately, topped with oven-fried ravioli and Ranch dressing. Store any leftover ravioli in the fridge and reheat using a toaster oven.