Crisp Ravioli with Roasted Tomato Sauce

I confess: I've not made this yet- it's on the schedule for this week, but I can tell it is going to be so good.

Crisp Ravioli with Roasted Tomato Sauce
from Cooking Light

2 T water
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/4 cup grated Parmesan cheese
1 9(oz) package fresh ravioli
3 T olive oil, divided
4 cups grape tomatoes, halved
1/2 tsp salt
1/4 tsp pepper
3 garlic cloves, coarsely chopped

Heat a large skillet over medium high heat. Combine water and egg in a shallow dish, stirring well. Combine panko and cheese in a shallow dish, also stirring well. Dip each ravioli in egg mixture then dredge in panko mixture. Add half of the olive oil to hot skillet, swirling to coat. Saute half of ravioli in a single layer, 1 minute on each side or until golden. Remove from pan and drain on paper towels. Add remaining oil and repeat the process with last half of the ravioli. Wipe skillet with paper towels, then add tomatoes, salt, and pepper to pan, saute 2 minutes, stirring frequently. Add garlic to pan, saute 30 seconds. Divide ravioli even among four plates, top each serving with 1/2 cup of tomato sauce.