Not-Fried Ravioli

I love fried appetizers.  In high school my girlfriends and I would go to Eat n’ Park (open 24 hours!) to debrief on the day over coffee and fried treats.  Those days are long gone but when I go to parties I like to bring something similar to share.  The problem is that I don’t want to learn how to fry at home (and I’m sure my friends would like something on the healthier side). So I was delighted to open clean eating and saw a cleaned up version that was baked.

 

ravioli2

 

Instead of making the fussy tomato sauce in the magazine, I served them with my easy tomato sauce.  They are also good alone, hot out of the oven.

 

ravioli4

Fried Ravioli

Adapted from Clean Eating

Notes: These are really easy to make  (about 20 minutes) but need to be served hot.  I made the mistake of not heating these up before serving them to friends.  They do reheat well in the microwave.

 

Ingredients

Cooking Spray

2 egg whites

salt

black pepper

1/2 cup panko bread crumbs

1/4 cup grated Parmesan Cheese

1 teaspoon dried basil

1 teaspoon dried thyme

dash cayenne

9 ounces of bite size ravioli

 

1. Preheat oven to 375 and line a baking sheet with a silpat or parchment.

 

2. Put the 2 egg whites, 1/8 t salt and 1/4 t pepper in a small wide mouth bowl.

 

3. In a separate small bowl combine 1/8 t salt and 1/8 t pepper, 1/2 c bread crumbs, 1/4 c cheese, 1 t basil, 1 t thyme and dash of cayenne.  Grind up the bread crumb mixture with a mortar and pestle or a spice grinder.

 

4. Dip each ravioli in the egg and then into the bread crumb mixture.  Make sure to coat each thoroughly.  Place on the baking sheet and repeat.

 

5. Bake for 12 to 16 minutes or until golden and browned.

 

Calories (10 small servings) Cals: 110, Fat: 2, Carb: 17, Fiber: 1, Protein: 6