TOASTED RAVIOLI WITH ITALIAN SALSA
List of Ingredients
16 ounces frozen beef ravioli (30 pieces, see note)
Vegetable oil spray
1/4 cup nonfat or low-fat Italian salad dressing
1/2 cup dried bread crumbs
1 1/2 teaspoons salt-free Italian herb seasoning
Italian salsa
14 1/2 -ounce can no-salt-added tomatoes with juice
1/2 small red onion, quartered
1 hot banana pepper or 1/2 green bell pepper, seeded and ribs removed
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 clove garlic, halved, or 1/2 teaspoon bottled minced garlic
1 teaspoon balsamic vinegar or red wine vinegar
1/4 teaspoon sugar
Vegetable oil spray
Recipe
Cook ravioli according to package directions, omitting salt and oil.
Drain and cool for at least 10 minutes.
Meanwhile, lightly coat 2 baking sheets with vegetable oil spray. Set
aside. Using a pastry brush, lightly coat top of each of the ravioli
with salad dressing. Place on baking sheets. Mix bread crumbs and
herb seasoning. Sprinkle over ravioli. The ravioli can be
refrigerated for up to 8 hours at this point.
Place salsa ingredients in a blender or food processor and process
for 15 to 20 seconds. Set aside. (Salsa will keep in the refrigerator
for up to 4 days.)
Heat oven to 400 degrees. Lightly spray tops of ravioli with
vegetable oil spray. Bake the ravioli for 9 to 11 minutes. Drizzle
the salsa over the ravioli or use the salsa for dipping.
Makes 10 servings as an appetizer or 5 servings as an entree.
Note: Some prepared ravioli may be high in sodium and fat. When
shopping, select the one with the lowest sodium and fat values.
Nutritional facts per serving: 126 calories, 6 grams protein, 20
grams carbohydrates, 2 grams total fat (1 gram saturated fat, 1 gram
monounsaturated fat), 7 milligrams cholesterol, 220 milligrams sodium.
posted by Jamie Rahm on meat-lovers@yahoogroups.com
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