Side Pannel
Toasted Ravioli with Italian Salsa (Aha)
Toasted Ravioli with Italian Salsa (Aha)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 16 oz Filled ravioli; frozen
- Vegetable cooking spray
- 1/4 c Nonfat Italian salad
- -dressing
- 1/2 c Dry breadcrumbs
- 1 1/2 ts Italian herb seasoning
Directions
SALSA
14 1/2 oz No-salt-added whole
-tomatoes; with juice or one
-can, equiv. wt.
1/2 sm Red onion; quartered
1 Hot banana pepper; or half
-green bell pepper, cored
1 tb Chopped fresh basil
1 tb Chopped fresh oregano
1 Clove garlic; halved
1 ts Balsamic vinegar; or red
-wine vinegar
1/4 ts Sugar
NOTES: Traditionally the ravioli are dee-fried and served with a relish.
These tidbits are baked and served with a tomato-onion-pepper salsa
flavored with herb and vinaigrette common to the Italian kitchen. *When
fresh herbs are not available, substitute dried; generally one third dry
equals one whole measure of fresh. *CORE PEPPERS by removing stems, seeds
and ribs with caution. *SERVES 10 appetizers or 5 entrees.
Cook ravioli; drain and cool for at least 10 minutes.
Meanwhile, place all salsa ingredients in a blender or food processor and
proesss for 15 to 20 seconds. Set aside. (May be made ahead and
refrigerated for up to 4 days. Return to room temperature before serving.)
Meanwhile, lightly spray 2 baking sheets with vegetable oil spray. Set
aside. (May be prepared up to 8 hours ahead of time.)
Using a pastry brush, lightly coat top of each ravioli with the salad
dressing. Place on baking sheets. Mix bread crumbs and herbs. Sprinkle over
ravioli. Preheat oven to 400F. Lightly spray tops of ravioli with vegetable
oil spray. Bake the ravioli for 9 to 11 minutes. Drizzle the salsa on the
plate and over the ravioli or use the salsa for dipping.
>Cover recipe from American Heart Association's Low-Fat, Low-Cholesterol
Cookbook (2nd ed) Random House. >from Pat Hanneman >Mc-PER SERVING
Meat-filled: 283 cals, 9.7 g fat. (30.1% cff); or Mc-PER SERVING
Cheese-filled: 239 cals, 7.1 g fat. (25.7% cff).
14 1/2 oz No-salt-added whole
-tomatoes; with juice or one
-can, equiv. wt.
1/2 sm Red onion; quartered
1 Hot banana pepper; or half
-green bell pepper, cored
1 tb Chopped fresh basil
1 tb Chopped fresh oregano
1 Clove garlic; halved
1 ts Balsamic vinegar; or red
-wine vinegar
1/4 ts Sugar
NOTES: Traditionally the ravioli are dee-fried and served with a relish.
These tidbits are baked and served with a tomato-onion-pepper salsa
flavored with herb and vinaigrette common to the Italian kitchen. *When
fresh herbs are not available, substitute dried; generally one third dry
equals one whole measure of fresh. *CORE PEPPERS by removing stems, seeds
and ribs with caution. *SERVES 10 appetizers or 5 entrees.
Cook ravioli; drain and cool for at least 10 minutes.
Meanwhile, place all salsa ingredients in a blender or food processor and
proesss for 15 to 20 seconds. Set aside. (May be made ahead and
refrigerated for up to 4 days. Return to room temperature before serving.)
Meanwhile, lightly spray 2 baking sheets with vegetable oil spray. Set
aside. (May be prepared up to 8 hours ahead of time.)
Using a pastry brush, lightly coat top of each ravioli with the salad
dressing. Place on baking sheets. Mix bread crumbs and herbs. Sprinkle over
ravioli. Preheat oven to 400F. Lightly spray tops of ravioli with vegetable
oil spray. Bake the ravioli for 9 to 11 minutes. Drizzle the salsa on the
plate and over the ravioli or use the salsa for dipping.
>Cover recipe from American Heart Association's Low-Fat, Low-Cholesterol
Cookbook (2nd ed) Random House. >from Pat Hanneman >Mc-PER SERVING
Meat-filled: 283 cals, 9.7 g fat. (30.1% cff); or Mc-PER SERVING
Cheese-filled: 239 cals, 7.1 g fat. (25.7% cff).
Tweet
 "Pin It")
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
