These tasty bites of pasta are perfect for back porch picnics, where the kitchen is close at hand. Simply prepare the ravioli ahead and pop them into the oven for 5 min when your guests arrive. Preheat the oven to 45 deg F. Coat 2 baking sheets with nonstick spray. In a pie plate, combine the bread crumbs and oregano. Roll each hot ravioli in the crumb mixture until coated. Place the ravioli, 1" apart, on the baking sheets. Mist them with the nonstick spray. Bake 1 sheet of the ravioli until lightly browned, about 5 min. Bake the second sheet. Serve with the spaghetti sauce for dipping. Servings: 12 Quite good. Reggies Notes: 1. Use very fine bread crumbs 2. Not good reheated Entered into MasterCook II and tested by Reggie Dwork email@example.com Recipe By : Quick & Healthy Cooking, Aug 1995, pg 60 From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 12|
|Calories from Fat: 40 (14%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 1.1mg||0 %|
|Sodium 1319.2mg||45 %|
|Potassium 230.8mg||6 %|
|Total Carbohydrate 51g||15 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 46.9g|
|Protein 10.3g||15 %|
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Calories per serving: 288
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