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“This recipe originally called for 13 ingredients, but I found a much faster way to make these tasty treats,” writes Kathy Morgan from Oceanside, California. Since they're toasted in the oven instead of a deep fryer, they're healthier, too.
This recipe is:
Quick
Nutritional Facts 4 ravioli with 1/4 cup sauce (prepared with reduced-fat salad dressing) equals 181 calories, 6 g fat (2 g saturated fat), 23 mg cholesterol, 382 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Toasted Ravioli in Cooking for 2 Winter 2008, p9
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Reviewed on Jul. 17, 2011 by PrincessPeanut
Instead of boiling the ravioli I simply thaw them on a plate in the microwave and then bake as directed here. Much faster and less messy.
Reviewed on Aug. 18, 2010 by wyonative75
Won't bake as long next time... GOOD recipe. (Oh, and to the previous posters: This is to rate/review THIS recipe, not discuss or share other recipes.)
Reviewed on Jul. 16, 2009 by suzie131
Reviewed on Jun. 09, 2009 by meltardy
Cheese filling:1 small tub ricotta, 1/2 c. shredded mozzarella, 1/4 c. shredded or minced parmasan, 1 tsp. garlic powder, 1 tsp. italian seasoning. mix together and stuff shells, or rolled pasta dough. Enjoy!
Cheese filling:
1 small tub ricotta, 1/2 c. shredded mozzarella, 1/4 c. shredded or minced parmasan, 1 tsp. garlic powder, 1 tsp. italian seasoning. mix together and stuff shells, or rolled pasta dough. Enjoy!
Reviewed on May. 19, 2009 by ewray
I appreciate your reply but I am looking for the filling from scratch either cheese or meat. Thanks again for your input.
Reviewed on May. 08, 2009 by ewray
I make my pasta from scratch, does anyone have a homemade ravioli either cheese or meat from scratch...not frozen..would appreaciate any input...thx
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