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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These lightly toasted ravioli, baked instead of deep-fried, are much kinder to your waistline, Michelle Smith reports. The homemade tomato and green pepper salsa is the best I've ever tried, she writes from Sykesville, Maryland. Ingredients:
1 package (16 ounces) frozen beef ravioli |
1/2 cup dry bread crumbs |
1/2 to 1-1/2 teaspoons salt-free italian herb seasoning |
1/4 cup reduced-fat italian salad dressing |
italian salsa: |
1 can (14-1/2 ounces) diced tomatoes, 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 clove, minced |
1 teaspoon balsamic vinegar |
1/2 teaspoon salt |
1/4 teaspoon sugar |
Directions:
1. 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.
2. Place on baking sheets coated with cooking spray. Lightly coat ravioli with cooking spray. Bake at 400° for 8-9 minutes or until lightly browned.
3. Meanwhile, in a food processor, combine the salsa ingredients. Pulse for 15-20 seconds. Serve ravioli with salsa. Yield: 6 servings.
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