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Skewered Ravioli with Creamy Tomato Dipping Sauce
I wanted to make an easy appetizer with my favorite pasta, cheese ravioli, but didn't want the mess of frying. I used pesto and bread crumbs for a crust, and broiled them for a little crunch. —Rebecca, Guffey, Apex, North Carolina
Ingredients
- 20 refrigerated cheese ravioli
- 1/4 cup seasoned bread crumbs
- 4 teaspoons grated Parmesan cheese
- 1/4 cup prepared pesto
- 1 cup marinara sauce
- 1/2 cup half-and-half cream
Directions
- 1. Cook ravioli according to package directions; drain and pat dry. In a small bowl, combine bread crumbs and cheese; set aside.
- 2. Diagonally thread 2 ravioli onto each of 10 soaked wooden appetizer skewers; brush both sides with pesto. Transfer to a foil-lined baking sheet. Sprinkle with bread crumb mixture. Broil 3-4 in. from the heat until browned, 3-5 minutes.
- 3. Meanwhile, in a small saucepan, combine marinara sauce and cream. Cook and stir over medium-low heat until heated through. Serve with ravioli.
Nutrition Facts
1 appetizer with 2 tablespoons sauce: 114 calories, 5g fat (2g saturated fat), 14mg cholesterol, 207mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 5g protein.
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