Toasted Ravioli

 Toasted Raviolis 

These toasted raviolis are so yummy, really easy to make, and they are not as fattening as their fried counterparts.  

I started playing around with recipes once I realized that Olive Garden's fried ravioli were no longer on my diet.  I am trying to cut fat and calories I would normally take in, by trying to make lower fat versions of dishes I would have eaten before  I began my diet.  This way, I cut calories, yet I don't feel deprived of anything.  It seems to be working too!  I have lost 14 lbs :)

Toasted Ravioli

1/2 bag frozen or 1 package fresh beef (or cheese) ravioli, cooked and slightly cooled

2 eggs

1/2 cup skim milk

1 1/2 cups Italian bread crumbs

1/2 cup Parmesan cheese (I personally prefer fresh grated, but any will do)

1 Tbsp dried parsley

1/4 tsp pepper 1/4 tsp salt (more or less to taste)

1.  Preheat oven to 375 degrees.

2.  Beat together eggs and milk briefly in a medium bowl .

3.  Combine all dry ingredients except ravioli in a medium-large bowl.

4.  Dip the ravioli in the egg wash, and then into the bread crumbs to coat.  Arrange on a baking sheet so that close but not touching.  Spray the tops of ravioli with olive oil (or canola cooking spray).

5. Bake 23-27 minutes until edges of some begin to brown very slightly.

Serve with marinara as an appetizer.  As you can see in the picture above, we actually used  the toasted ravioli as our entree. . . they are that good!  lol