Crispy Baked Ravioli with Red Pepper & Mushroom Bolognese

Preheat oven to 425 degrees F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.

Combine breadcrumbs, Parmesan and Italian seasoning in a shallow dish. Whisk egg and water in a separate shallow dish. Dip ravioli in the egg, letting excess drip off, then coat in the breadcrumb mixture, pressing to adhere. Place on the wire rack. Lightly coat the ravioli with cooking spray.

Bake the ravioli until golden brown and crispy, about 15 minutes.

Meanwhile, heat oil in a large saucepan over medium-high heat. Add bell pepper and mushrooms; cook, stirring, until softened, about 4 minutes. Add walnuts and cook, stirring, for 1 minute. Add marinara and cook until hot, about 2 minutes.

Serve the ravioli with the sauce and more Parmesan, if desired.