Toasted Ravioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 egg whites2 whole eggs1 cup 4C 100% Whole Wheat seasoned bread crumb or any seasoned or Italian bread crumbs1/4 cup shredded Kraft 2% Italian Three Cheese blend (optional)2 tsp olive oil1/2 onion, diced2 cloves Garlic, minced or pressed28 oz can petite diced or crushed tomatoesGranulated Sugar, 1 tsp(optional)1/4 cup or to taste Italian Seasoning1/4 tsp red pepper flakes (optional)1 25 oz package ROSETTO - Italian Style Ravioli with Sausage (approximately 40 individual)
Preheat oven to 375. Spray large, rimmed baking sheet with olive oil or other cooking spray.
In medium sauce pan heat oil on medium.Add onion and cook until lightly browned. Add garlic, pepper flakes and Italian seasoning. Cook for two minutes. Add tomatoes and salt & pepper to taste. Cover and bring to a boil. Uncover, but use mesh screen if you have to control spatter, and reduce to simmer. Mash tomatoes if using diced. Stir occassionally until slightly thickend - about 30 minutes. use immersion blender to puree sauce until smooth.
While sauce is cooking; beat egg whites and whole eggs in shallow dish. Put bread crumbs in separate shallow dish. Dip each individual ravioli in egg wash, then roll in bread crumbs. Place in individual layer on cookie sheet. Repeat until done. Bake, turning once (I didn't) until slightly browned 12- 16 min (if starting with frozen ravioli like I did, will need to bake longer - apprx 30 minutes). Divide among plates and serve with sauce to dip or on top.
Serving Size: 4 ravioli and 2 tbsp sauce
Number of Servings: 10
Recipe submitted by SparkPeople user WAFRAGGLE.
In medium sauce pan heat oil on medium.Add onion and cook until lightly browned. Add garlic, pepper flakes and Italian seasoning. Cook for two minutes. Add tomatoes and salt & pepper to taste. Cover and bring to a boil. Uncover, but use mesh screen if you have to control spatter, and reduce to simmer. Mash tomatoes if using diced. Stir occassionally until slightly thickend - about 30 minutes. use immersion blender to puree sauce until smooth.
While sauce is cooking; beat egg whites and whole eggs in shallow dish. Put bread crumbs in separate shallow dish. Dip each individual ravioli in egg wash, then roll in bread crumbs. Place in individual layer on cookie sheet. Repeat until done. Bake, turning once (I didn't) until slightly browned 12- 16 min (if starting with frozen ravioli like I did, will need to bake longer - apprx 30 minutes). Divide among plates and serve with sauce to dip or on top.
Serving Size: 4 ravioli and 2 tbsp sauce
Number of Servings: 10
Recipe submitted by SparkPeople user WAFRAGGLE.
Nutritional Info Amount Per Serving
- Calories: 195.5
- Total Fat: 5.0 g
- Cholesterol: 42.9 mg
- Sodium: 535.3 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 2.7 g
- Protein: 8.8 g
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