A new twist to ravioli! This is a great alternative to fried ravioli and the marinara sauce is great with it! 4 raviolis equal 135 calories and 5 grams of fat! Not too shabby when paired with steamed veggies!
Ingredients
-Olive Oil cooking spray
-2 egg whites
-1/4 tsp sea salt, divided
-1/4 plus 1/4 tsp fresh ground pepper
-1/2 cup whole wheat bread crumbs
-1/4 cup grated Parmesan cheese
-1 tsp dried oregano
-1 tsp dried thyme
-Dash ground cayenne pepper
-1 9oz package cheese ravioli
SAUCE
-1/2 tbs olive oil
-1/2 yellow onion, chopped
-2 cloves garlic
-1/8 tsp red pepper flakes
-pinch dried oregano
-pinch dried thyme
-14 oz crushed tomatoes, unsalted
-1/2 tsp each sea salt and fresh ground pepper
-1 tbs balsamic vinegar
1 tbs fresh chopped oregano
1. Prepare Sauce. In medium sauce pan, heat oil on medium. Add onion and cook until golden brown. Add garlic, pepper flakes and pinch each dried oregano and thyme. Cook string frequently for 2 minutes. Add tomatoes, salt and pepper, bring to boil, then cover and simmer for 30 minutes. Add vinegar and fresh oregano, let simmer for 5 minutes. Remove from heat and let slightly cool.
2. With a blender, puree sauce until smooth. Transfer to a dipping bowl.
3. Preheat oven to 375 degrees. In small bowl, combine 2 egg whites, sea salt and pepper. In a second bowl, combine bread crumbs, salt, pepper, Parmesan cheese, 1 tsp dried oregano, 1 tsp thyme, and dash cayenne pepper.
4. Dip ravioli in egg mixture then breadcrumb mixture until ravioli is fully coated. Place on greased cookie sheet and cook 18 minutes, flipping half way through. Serve with sauce!
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| before.... |
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| Sauce with Fresh oregano and Balsamic Vinegar |
