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"