Print Options

Back to Breaded Ravioli >

Include these items:

Select reviews >

Taste of Home Logo

Breaded Ravioli

 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.