Toasted Ravioli

I saw this recipe on foodgawker, but it really came from cooking light. It was a little bit time consuming to prepare, but good, and also so pretty and colorful.

Ingredients:
* 2 tablespoons water
* 1 large egg, lightly beaten
* 1 cup panko (Japanese breadcrumbs)
* 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
* 1 (9-ounce) package fresh ravioli
* 3 tablespoons olive oil, divided
* 4 cups grape tomatoes, halved (about 2 pints)
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3 garlic cloves, coarsely chopped


Directions:
1. Combine 2 tablespoons water and egg in a shallow dish, mixing well. Using a fork, combine panko and cheese in a shallow dish. Dip each ravioli in egg mixture then coat in panko mixture.

2. Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan to coat. Add half of ravioli to pan in a single layer; sauté 1 minute on each side or until golden. Remove ravioli from pan using a slotted spoon; drain on paper towels. Keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and ravioli. Wipe skillet with paper towels.

3. Add tomatoes, salt, and pepper to pan; sauté 2 minutes, stirring frequently. Add garlic to pan; sauté 30 seconds, stirring constantly. Divide ravioli evenly among 4 plates; top each serving with 1/2 cup tomato sauce. Serve with a leafy green side salad for a complete, wholesome meal.