Baked ravioli have a lighter flavor

Web posted April 28, 1999

 Toasted ravioli with Italian salsa recipe

Associated Press

This low-fat recipe for toasted ravioli with Italian salsa won't leave diners feeling as though they've been deprived. In fact, it includes some tasty bonuses.

The ravioli are baked instead of deep-friedand served with a zip py salsa flavored with herbs and seasonings commonly used in Italian cuisine.

The recipe is from the American Heart Association's The Low-Fat, Low-Cholesterol Cookbook (Times Books, $25) the revised, updated second edition of this collection of recipes and advice.

The recipe makes enough ravioli to serve 10 people as an appetizer, or five as an entree. It is quick and easy to make; the ravioli can be prepared for baking up to eight hours ahead, and salsa can be made up to four days ahead of serving time.

TOASTED RAVIOLI WITH ITALIAN SALSA

16 ounces frozen beef ravioli (30 pieces, see note)

Vegetable oil spray

1/4 cup nonfat or low-fat Italian salad dressing

1/2 cup dried bread crumbs

1 1/2 teaspoons salt-free Italian herb seasoning

Italian salsa

14 1/2 -ounce can no-salt-added tomatoes with juice

1/2 small red onion, quartered

1 hot banana pepper or 1/2 green bell pepper, seeded and ribs removed

1 tablespoon chopped fresh oregano or 1 teaspoon dried

1 tablespoon chopped fresh basil or 1 teaspoon dried

1 clove garlic, halved, or 1/2 teaspoon bottled minced garlic

1 teaspoon balsamic vinegar or red wine vinegar

1/4 teaspoon sugar

Vegetable oil spray

Cook ravioli according to package directions, omitting salt and oil. Drain and cool for at least 10 minutes.

Meanwhile, lightly coat 2 baking sheets with vegetable oil spray. Set aside. Using a pastry brush, lightly coat top of each of the ravioli with salad dressing. Place on baking sheets. Mix bread crumbs and herb seasoning. Sprinkle over ravioli. The ravioli can be refrigerated for up to 8 hours at this point.

Place salsa ingredients in a blender or food processor and process for 15 to 20 seconds. Set aside. (Salsa will keep in the refrigerator for up to 4 days.)

Heat oven to 400 degrees. Lightly spray tops of ravioli with vegetable oil spray. Bake the ravioli for 9 to 11 minutes. Drizzle the salsa over the ravioli or use the salsa for dipping.

Makes 10 servings as an appetizer or 5 servings as an entree.

Note: Some prepared ravioli may be high in sodium and fat. When shopping, select the one with the lowest sodium and fat values.

Nutritional facts per serving: 126 calories, 6 grams protein, 20 grams carbohydrates, 2 grams total fat (1 gram saturated fat, 1 gram monounsaturated fat), 7 milligrams cholesterol, 220 milligrams sodium.