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Toasted Ravioli with Italian Salsa

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Toasted Ravioli with Italian Salsa

Prep Time: Cook Time:

Ingredients

  • Mini beef ravioli in tomato and meat sauce | 2.00 cup
  • Palm kernel oil | 1.00 tablespoon
  • Italian salad dressing reduced fat | 0.25 cup
  • Bread crumbs, dry | 0.50 cup
  • Onions raw | 0.50 small
  • Sweet Green peppers, raw | 0.50 cup, chopped
  • Spices, oregano, dried | 1.00 tsp, ground
  • Fresh basil | 1.00 tbsp, chopped
  • Garlic, raw | 1.00 minced tbsp
  • Balsamic vinegar | 1.00 tsp
  • Granulated sugar | 0.25 tsp
  • Canned tomatoes, packed in tomato juice | 1.00 can
Nutrition Facts (Per Serving)

Calories per serving: 97.62 mg

Fat per serving: 2.97 g

Saturated fat per serving: 1.60 g

Protein per serving: 3.28 g

Sodium per serving: 343.68 mg

Cholesterol per serving: 2.43 g

Instructions

  1. Lightly spray two baking sheets with vegetable oil spray.
  2. Using a pastry brush, lightly coat the top of each ravioli with the italian dressing.
  3. Put the ravioli on the baking sheets.
  4. In a small bowl or cup, combine the bread crumbs with oregano and fresh basil.
  5. Sprinkle over the ravioli. (The ravioli can be refrigerated for up to 8 hours at this point.)
  6. Preheat the oven to 400°F. Lightly spray the tops of the ravioli with vegetable oil spray.
  7. Bake the ravioli for 9 to 11 minutes.
  8. For italian salsa , mix the onions, peppers ,garlic, tomatoes, vinegar and sugar.
  9. Drizzle the salsa over the ravioli or use the salsa for dipping.

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