PREHEAT broiler. Grease baking sheet.
DIP prepared ravioli into beaten eggs, coating both sides, then into bread crumbs, coating both sides. Place on prepared baking sheet. Lightly spray top of breaded ravioli with cooking spray.
BROIL for 1 to 2 minutes or until edges begin to brown. Turn and spray with additional cooking spray; broil for 1 minute or until edges begin to brown.
TOP each ravioli with 1 teaspoon pesto and choice of assorted toppings.
* Cherry tomatoes, cut in half and tossed with olive oil and chopped fresh basil; black and green olives, pitted and sliced; small fresh mozzarella balls, cut in half; finely diced red and yellow bell peppers; sliced marinated artichoke hearts
Tip: Visit the olive bar in your favorite gourmet market to find a variety of flavorful toppings.
NOTE: Try substituting BUITONI Refrigerated Whole Wheat Four Cheese Ravioli and BUITONI Refrigerated Pesto with Sun Dried Tomatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (15g)|
|Recipe Makes: 45 Servings|
|Calories from Fat: 5 (71%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 18.8mg||6 %|
|Sodium 6.2mg||0 %|
|Potassium 6mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.6g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7
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