1 lg. egg
1/2 c. bread crumbs
1 (13 oz.) pkg. frozen ravioli
4 tbsp. oil
1 sm. head escarole or spinach (about 4 c.)
1 lg. garlic, crushed
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can whole tomatoes

Dip ravioli in egg and bread crumbs. Heat 2 tablespoons oil in 12-inch skillet. Add ravioli and cook 2-3 minutes each side until brown. Remove from pan and keep warm.

In same skillet, heat remaining oil. Add escarole or spinach, garlic, salt, and pepper. Cook about 3 minutes. Stir frequently. Add tomatoes with their own liquid, breaking them up as they cook, about 3 minutes. Return ravioli and heat through. Then serve.