Preheat oven to 425°; line rimmed baking pan with parchment paper. Whisk eggs in wide, shallow dish; stir breadcrumbs, cheese and seasoning in separate wide, shallow dish. Dip ravioli in eggs, then in breadcrumb mixture to coat; place on prepared pan and spray with cooking spray.
Bake ravioli 15 minutes or until golden brown and crisp. Makes about 24 ravioli.
Fill containers by dividing apple into 1 compartment, beans and carrots into 1 compartment, pasta sauce into 1 compartment and ravioli into remaining compartment; cover with lids and refrigerate up to 4 days.
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Notes
Not a fan of spinach ravioli? We have you covered with four other varieties of ravioli or even tortelloni.