Toasted Ravioli

Here’s a really easy appetizer or snack…and because I’m always looking for ways to use egg whites from making cooked salad dressing, I now have one more recipe to use.  I had some spinach and some plain cheese ravioli; I think the cheese ones toasted up better.   We actually used some of these as our light lunch with a nice tossed salad and fruit for dessert.  Delicious.               
                             Toasted Ravioli
  9          Ounces  Refrigerated Cheese Ravioli
     ½      Cup  Dry Bread Crumbs
     ¼      Cup  Grated Parmesan Cheese
  1          Teaspoon  Dried Basil
  1          Teaspoon  Dried Oregano
     ¼      Teaspoon  Black Pepper
  2          Large  Egg Whites
              Prepared Spaghetti Sauce or Salsa
Cook ravioli according to package directions.  Rinse under cold running water until cool; drain well.
Preheat oven to 375°.  Combine bread crumbs, cheese, basil, oregano and pepper in medium bowl.
Beat egg whites lightly in shallow dish.  Add ravioli; toss lightly to coat.  Transfer, a few at a time, to bread crumb mixture; toss to coat evenly.
Arrange in single layer on greased or parchment lined baking sheet.  Spray tops of ravioli with baking spray or olive oil.
Bake 12-14 minutes until crisp.  Serve with pasta sauce or salsa.

  "Incredibly easy Vegetarian"

1 comment:

  1. I would never ever have thought of doing this. This as you say would make a great appetizer for a party.


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