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Posted on January 14, 2013

Toasted Ravioli with Marinara Dipping Sauce

Crisp, golden ravioli with rich marinara sauce is now your perfect skinny snack (we save you 14 grams of fat!).
By Julie O'Hara | Photo: Ashley Capp
Serves: 10
Hands-on time: 40 minutes
Total time: 1 hour, 20 minutes
You Save: 242 calories, 14 g total fat, 3 g saturated fat, 42 mg cholesterol.
CATEGORY:
Freezable, Vegetarian

INGREDIENTS:

  • Olive oil cooking spray
  • 2 egg whites
  • 1/4 tsp sea salt, divided
  • 1/8 tsp plus 1/4 tsp fresh ground black pepper, divided
  • 1/2 cup fine whole-wheat bread crumbs
  • 1/4 cup grated Parmigiano-Reggiano cheese (1 oz)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Dash ground cayenne pepper, or to taste
  • 1 9-oz pkg bite-size whole-wheat cheese ravioli

SAUCE

  • 1/2 tbsp olive oil
  • 1/2 yellow onion, chopped (about 1/2 cup)
  • 2 cloves garlic, chopped
  • 1/8 tsp red pepper flakes, or to taste
  • Pinch dried oregano
  • Pinch dried thyme
  • 14 oz jarred or boxed unsalted crushed tomatoes (1 3/4 cups)
  • 1/8 tsp each sea salt and fresh ground black pepper
  • 1 tbsp balsamic vinegar
  • 1 tbsp chopped fresh oregano, plus additional sprigs for garnish

INSTRUCTIONS:

  1. Prepare sauce: In a medium saucepan, heat oil on medium. Add onion and cook, stirring frequently, until tender and lightly browned, about 8 minutes. Add garlic, pepper flakes and pinch each dried oregano and thyme. Cook, stirring frequently, for 2 minutes. Add tomatoes and 1/8 tsp each salt and black pepper. Cover, increase heat to medium-high and bring to a boil. Uncover, reduce heat to medium-low and gently simmer, stirring occasionally, until slightly thickened and flavors combine, about 30 minutes. Add vinegar and fresh oregano and simmer for 5 more minutes. Remove from heat and set aside until slightly cooled.
  2. With an immersion blender, purée sauce until smooth. (Alternatively, carefully transfer sauce to a blender. Remove plastic stopper from lid and cover loosely with a kitchen towel to allow steam to escape; purée.) Transfer to a serving bowl and garnish with oregano sprigs. Cover to keep warm.
  3. Preheat oven to 375˚F. Coat a large rimmed baking sheet with cooking spray. In a shallow bowl, combine egg whites and 1/8 tsp each salt and 1/8 tsp black pepper. In a separate shallow bowl, combine bread crumbs, remaining 1/8 tsp salt and 1/4 tsp black pepper, Parmigiano-Reggiano, 1 tsp dried oregano, 1 tsp thyme and cayenne.
  4. Dip 1 ravioli into egg mixture, turning to coat. Dip into bread crumb mixture, turning to coat and shaking off excess; transfer to baking sheet. Repeat with remaining ravioli, adding to sheet in a single layer. Bake, turning once, until lightly browned, 12 to 16 minutes. Divide among serving plates and serve with sauce.

MAKE AHEAD: Sauce may be made up to two days ahead; cover and refrigerate. Reheat on medium-low before serving. Ravioli can be baked up to two hours before serving; cover and store at room temperature.


Nutrients per serving (4 ravioli and 2 tbsp sauce): Calories: 135, Total Fat: 5 g, Sat. Fat: 2 g, Carbs: 16 g, Fiber: 3 g, Sugar: 3 g, Protein: 7 g, Sodium: 363 mg, Cholesterol: 19 mg  

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