Toasted Ravioli with Italian Salsa (Aha)
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Yield: 5 Servings Ready in 1 hours
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|Vegetable cooking spray|
|1 Clove garlic; halved|
|1 Hot banana pepper; or half|
|1 tsBalsamic vinegar; or red|
|1 tbChopped fresh oregano|
|1/2 cDry breadcrumbs|
|1 tbChopped fresh basil|
|1/4 cNonfat Italian salad|
|1 1/2 tsItalian herb seasoning|
|16 ozFilled ravioli; frozen|
|1/2 smRed onion; quartered|
|14 1/2 ozNo-salt-added whole|
Toasted Ravioli with Italian Salsa (Aha) Preparation
NOTES: Traditionally the ravioli are dee-fried and served with a relish. These tidbits are baked and served with a tomato-onion-pepper salsa flavored with herb and vinaigrette common to the Italian kitchen. *When fresh herbs are not available, substitute dried; generally one third dry equals one whole measure of fresh. *CORE PEPPERS by removing stems, seeds and ribs with caution. *SERVES 10 appetizers or 5 entrees. Cook ravioli; drain and cool for at least 10 minutes. Meanwhile, place all salsa ingredients in a blender or food processor and proesss for 15 to 20 seconds. Set aside. (May be made ahead and refrigerated for up to 4 days. Return to room temperature before serving.) Meanwhile, lightly spray 2 baking sheets with vegetable oil spray. Set aside. (May be prepared up to 8 hours ahead of time.) Using a pastry brush, lightly coat top of each ravioli with the salad dressing. Place on baking sheets. Mix bread crumbs and herbs. Sprinkle over ravioli. Preheat oven to 400F. Lightly spray tops of ravioli with vegetable oil spray. Bake the ravioli for 9 to 11 minutes. Drizzle the salsa on the plate and over the ravioli or use the salsa for dipping. >Cover recipe from American Heart Associations Low-Fat, Low-Cholesterol Cookbook (2nd ed) Random House. >from Pat Hanneman >Mc-PER SERVING Meat-filled: 283 cals, 9.7 g fat. (30.1% cff); or Mc-PER SERVING Cheese-filled: 239 cals, 7.1 g fat. (25.7% cff). Recipe by: American Heart Assn. (1997) 2nd Ed. Posted to MC-Recipe Digest by KitPATh
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