Have you ever had toasted ravioli? It’s a St Louis original, and I had my share of delicious raviolis while I attended college there. Traditional toasted ravioli is breaded and deep fried, making it delicious but in my mind for special occasions only. In a search for a better-for-you toasted ravioli to serve my husband (who was born and raised in St Louis), and introduce my kids to it, I came across this incredible recipe from one of my favorites cooking websites, CleanEatingMagazine.com This recipe saves calories and 14 grams of fat without compromising on flavor! My husband and kids literally devoured the platter in under 5 minutes! Make sure to make the sauce, it really makes a difference!
Recipe by Julie O’Hara
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 (fresh)
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
- 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.
- 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.
- For the ravioli: 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.
- 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.
Sauce may be made up to 2 days ahead; cover and refrigerate. Reheat on medium-low before serving. Ravioli can be baked up to 2 hours before serving; cover and store at room temperature. Hope you enjoy!
Photo Credit: Ashley Capp