Friday, October 11, 2013

Breaded Ravioli- delicious and better for you than the restaurant version!

(originally made 2/1/2007)

Hello everyone! One of my favorite appetizers when we go out to eat are the "Toasted Ravioli". They serve them with marinara to dip, sprinkle them with long strips of Parm cheese. I found this recipe in L&T, and it's a great substitute!

Keep an eye on the time, I let mine go almost 11 mins to make them nice and crisp. :)


Breaded Ravioli


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package frozen beef ravioli -- (16 ounces)-- I used cheese
1/2 cup dry bread crumbs
1/2 teaspoon salt-free Italian herb seasoning -- (1/2 to 1 1/2)
1/4 cup reduced-fat Italian salad dressing -- -- I used Wishbone Just2Good
ITALIAN SALSA:
1 can diced tomatoes -- (14-1/2 ounces) undrained
1/2 medium green pepper -- quartered
1/2 small red onion -- quartered
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 garlic cloves -- minced
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar -- (omitted)

Cook ravioli according to package directions; drain and let stand for 10 minutes. In a shallow bowl, combine bread crumbs and seasoning. In another shallow bowl, pour dressing. Dip ravioli into dressing, then coat with crumb mixture. Place on baking sheets coated with nonstick cooking spray. Lightly coat ravioli with nonstick cooking spray. Bake at 400° for 8-9 minutes or until lightly browned.

Meanwhile, in a food processor or blender, combine salsa ingredients. Pulse for 15-20 seconds. Serve ravioli with salsa. Yield: 6 servings.

Nutritional Analysis: 5 ravioli with 1/3 cup salsa equals 262 calories, 7 g fat (2 g saturated fat), 26 mg cholesterol, 924 mg sodium, 40 g carbohydrate, 4 g fiber, 10 g protein.

Source: Light & Tasty

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