| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
*, Rav, Sauce |
5 |
Servings |
INGREDIENTS
| 16 |
oz |
Filled ravioli; frozen |
|
|
Vegetable cooking spray |
| 1/4 |
c |
Nonfat Italian salad dressing |
| 1/2 |
c |
Dry breadcrumbs |
| 1 1/2 |
ts |
Italian herb seasoning |
| 14 1/2 |
oz |
No-salt-added whole tomatoes; with juice or one can, equiv. wt. |
| 1/2 |
sm |
Red onion; quartered |
| 1 |
|
Hot banana pepper; or half green bell pepper, cored |
| 1 |
tb |
Chopped fresh basil |
| 1 |
tb |
Chopped fresh oregano |
| 1 |
|
Clove garlic; halved |
| 1 |
ts |
Balsamic vinegar; or red wine vinegar |
| 1/4 |
ts |
Sugar |
INSTRUCTIONS
SALSA
NOTES: Traditionally the ravioli are dee-fried and served with a relish.
These tidbits are baked and served with a tomato-onion-pepper salsa
flavored with herb and vinaigrette common to the Italian kitchen. *When
fresh herbs are not available, substitute dried; generally one third dry
equals one whole measure of fresh. *CORE PEPPERS by removing stems, seeds
and ribs with caution. *SERVES 10 appetizers or 5 entrees.
Cook ravioli; drain and cool for at least 10 minutes.
Meanwhile, place all salsa ingredients in a blender or food processor and
proesss for 15 to 20 seconds. Set aside. (May be made ahead and
refrigerated for up to 4 days. Return to room temperature before serving.)
Meanwhile, lightly spray 2 baking sheets with vegetable oil spray. Set
aside. (May be prepared up to 8 hours ahead of time.)
Using a pastry brush, lightly coat top of each ravioli with the salad
dressing. Place on baking sheets. Mix bread crumbs and herbs. Sprinkle over
ravioli. Preheat oven to 400F. Lightly spray tops of ravioli with vegetable
oil spray. Bake the ravioli for 9 to 11 minutes. Drizzle the salsa on the
plate and over the ravioli or use the salsa for dipping.
>Cover recipe from American Heart Association's Low-Fat, Low-Cholesterol
Cookbook (2nd ed) Random House. >from Pat Hanneman >Mc-PER SERVING
Meat-filled: 283 cals, 9.7 g fat. (30.1% cff); or Mc-PER SERVING
Cheese-filled: 239 cals, 7.1 g fat. (25.7% cff).
Recipe by: American Heart Assn. (1997) 2nd Ed.
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 27,
1998
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