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Breaded Ravioli

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.

6 ServingsPrep: 20 min. + standing Bake: 10 min.

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

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.
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.
Meanwhile, in a food processor, combine the salsa ingredients. Pulse

2 of 2

Breaded Ravioli (continued)

Directions (continued)

for 15-20 seconds. Serve ravioli with salsa. Yield: 6 servings.

Nutrition Facts: 5 ravioli with 1/3 cup salsa equals 262 calories, 7 g fat (2 g saturated fat), 26 mg cholesterol, 924 mg sodium, 40 g carbohydrate, 4 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.