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Breaded Ravioli Recipe
Breaded Ravioli Recipe photo by Taste of Home

Breaded Ravioli Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + standing Bake: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + standing Bake: 10 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Meanwhile, in a food processor, combine the salsa ingredients. Pulse for 15-20 seconds. Serve ravioli with salsa. Yield: 6 servings.
Originally published as Breaded Ravioli in Light & Tasty February/March 2005, p19

Nutritional 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.

Reviews for Breaded Ravioli

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 30, 2014

I gave this recipe 4 stars only b/c I don't make the Italian salsa part of the recipe. However, we do enjoy the crispy outside of the creamy cheese -stuffed ravioli with a homemade marinara. I use a combination of Panko and seasoned bread crumbs and I have used a creamy Cesar dressing in place of the Italian with success. It is a simple and fairly quick meal.

MY REVIEW
Reviewed Jan. 25, 2010

This was so easy and tastey! Really good for being healthy! We love Italian food but are trying to lose weight. I can't wait to make them again!

MY REVIEW
Reviewed Feb. 16, 2009

I've served the ravioli with marinara sauce..

MY REVIEW
Reviewed Jan. 27, 2009

I've made them with cheese ravioli, and I actually prefer them that way. Really delicious. Great as an appetizer or for lunch...my sister and I make these when we get together a lot!

MY REVIEW
Reviewed Feb. 28, 2008

sharonanng
Can this be made with cheese ravioli? Anybody ever try that?

 

 I only use the cheese ravioli!   And I've made it with all brands, store or regular and it always comes out great.   When I feel lazy I dip them in jarred sauce.   :) 



Oh, and I've premade them up to the baking point and refrigerated them til game time, or whatever.    I've also frozen them baked, and reheated them through on cookies sheets.   Great little recipe.



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