Toasted Ravioli Recipe
Toasted Ravioli Recipe photo by Taste of Home

Toasted Ravioli Recipe

Publisher Photo
“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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 8 frozen large cheese ravioli
  • 2 tablespoons Italian salad dressing
  • 1 tablespoon seasoned bread crumbs
  • 1/2 cup marinara sauce, warmed

Nutritional Facts

4 ravioli with 1/4 cup sauce (calculated 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.

Directions

  1. Cook ravioli according to package directions; drain. Place on a baking sheet coated with cooking spray. Brush tops with salad dressing; sprinkle with bread crumbs.
  2. Bake at 350° for 12-15 minutes or until golden brown. Serve with marinara sauce. Yield: 2 servings.
Originally published as Toasted Ravioli in Cooking for 2 Winter 2008, p9

Nutritional Facts

4 ravioli with 1/4 cup sauce (calculated 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.

Reviews for Toasted Ravioli

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 1, 2014

I wanted this to be great but it was only ok.

MY REVIEW
Reviewed Jul. 17, 2011

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.

MY REVIEW
Reviewed Aug. 18, 2010

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.)

MY REVIEW
Reviewed Jul. 16, 2009
MY REVIEW
Reviewed Jun. 9, 2009

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!

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