In a small dish, combine egg and water; stir well. In a separate dish, combine the bread crumbs and cheese; stir well.
Dip each ravioli in egg mixture, then dredge in bread crumb mixture.
Place 1-1/2 Tbsp. oil in large skillet; heat on medium-high setting. When hot, add half the ravioli in a single layer. Saute about 1 minute on each side. Drain on paper towel. Repeat with remaining ravioli.
Add tomatoes, salt and pepper to pan. Saute 2 minutes, stirring frequently. Add garlic, saute 30 seconds, stirring constantly.
Divide ravioli between 4 plates and top with tomatoes. Garnish with fresh basil leaves.
NOTE: If you are a cheese lover like me, you may want to change that to 1/2 cup cheese.
This yummy recipe comes from my co-worker at the Star, Jewell Gatewood. Thanks, Jewell!