Coating our small ravioli - either meat or pumpkin - with homemade breadcrumbs and grated Parmesan then toasting them in a hot oven makes handy finger fare for parties.

PREPARE-AHEAD NOTES: The ravioli can be coated and stored in the freezer for at least a couple of months before toasting and serving. Once toasted, the ravioli are best eaten within 30 minutes.

• 1 ½ cups rice flour (available at Pasta & Co. or Asian stores; the rice flour is preferable to all purpose for a light-textured coating)
• 2 large eggs
• ½ cup evaporated milk
• 2 cups homemade breadcrumbs-make them quite coarse (no pieces any larger than 1/16 inch or they won't adhere to the ravioli)
• ½ cup grated Parmesan cheese
• 1 ½ teaspoons Lawry's brand seasoned salt
• Large pinch of cayenne
• 1 tablespoon salt for pasta cooking water
• 48 Pasta & Co. Meat Ravioli or Pumpkin Ravioli -about ¾ pound
• Sauce for dipping: for meat ravioli - a 50-50 mix of hot mustard & sour cream - for pumpkin ravioli: a few tablespoons of Pasta & Co.Sherried Currant Butter, melted

Place rice flour in a container suitable for dredging the ravioli. In another shallow container, beat eggs together with the evaporated milk. In another shallow container, mix together the breadcrumbs, seasoned salt, cayenne and Parmesan cheese.

Bring 4 to 6 quarts of water and the tablespoon of salt to a rolling boil. Add ravioli and cook approximately 12 minutes or until tender. Drain well.

Dredge a third of the ravioli at a time by placing it in a wire strainer held over a baking sheet. Add the rice flour and shake the strainer so that the ravioli is well-coated and extra rice flour drops to the baking sheet. Dip the flour-coated ravioli into the egg mixture. When well coated with egg on both sides, put ravioli into the breadcrumb mixture. With your hands pat a generous coating of breadcrumb mixture onto both sides of the ravioli. Place ravioli in a shallow container for freezing or storing. Repeat process with the rest of the ravioli.

To serve, preheat oven to 400. Place the coated ravioli in a single layer on a baking sheet. When oven is heated, place the prepared ravioli in the oven and bake until golden brown and crispy - about 20 minutes. Serve hot out of the oven with the dipping sauce of your choice. MAKES 48 APPETIZERS

NOTE: This same procedure may be used on our large cheese, Greek, or roasted vegetable ravioli. Use the same ¾ pound (you will have about 20 ravioli) and plan to serve the toasted ravioli on a bed of vinaigrette-dressed salad greens and eat them with a fork. The large ravioli are just too big for finger food.