Yield: 12 Servings
|1 cup||Bread Crumbs -- soft, very|
|\N \N||Fine ones|
|1 teaspoon||Dried Oregano|
|1 pounds||Ravioli, Cheese-Filled --|
|\N \N||Nonstick Cooking Spray|
|1 cup||Spaghetti Sauce -- Low fat|
|\N \N||Or nonfat|
These tasty bites of pasta are perfect for back porch picnics, where the kitchen is close at hand. Simply prepare the ravioli ahead and pop them into the oven for 5 min when your guests arrive.
Preheat the oven to 45 deg F. Coat 2 baking sheets with nonstick spray.
In a pie plate, combine the bread crumbs and oregano. Roll each hot ravioli in the crumb mixture until coated. Place the ravioli, 1" apart, on the baking sheets. Mist them with the nonstick spray.
Bake 1 sheet of the ravioli until lightly browned, about 5 min. Bake the second sheet. Serve with the spaghetti sauce for dipping.
Reggie's Notes: 1. Use very fine bread crumbs 2. Not good reheated Entered into MasterCook II and tested by Reggie Dwork reggie@...
Recipe By : Quick & Healthy Cooking, Aug 1995, pg 60 From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100