Crispy Baked Ravioli with Red Pepper & Mushroom Bolognese

Crispy Baked Ravioli with Red Pepper & Mushroom Bolognese

2 Reviews
From: EatingWell Magazine, September 2019

Legend has it that toasted ravioli originated with a St. Louis chef dropping the pasta in hot oil instead of water. Here, we lighten it up by baking instead of frying and adding a serving of vegetables in the form of a vegetarian Bolognese-style sauce. More good news: this easy vegetarian dinner takes just 35 minutes to make.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Cooking spray
  • 1 cup panko breadcrumbs, preferably whole-wheat
  • ¼ cup finely grated Parmesan cheese, plus more for serving
  • ½ teaspoon Italian seasoning
  • 1 large egg
  • 1 tablespoon water
  • 1 pound fresh cheese ravioli (see Tip)
  • 1 tablespoon extra-virgin olive oil
  • 1 large red bell pepper, diced
  • 2 cups chopped mushrooms
  • ⅓ cup walnuts, finely chopped
  • 2 cups low-sodium marinara sauce

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.
  2. Combine breadcrumbs, Parmesan and Italian seasoning in a shallow dish. Whisk egg and water in a separate shallow dish. Dip ravioli in the egg, letting excess drip off, then coat in the breadcrumb mixture, pressing to adhere. Place on the wire rack. Lightly coat the ravioli with cooking spray.
  3. Bake the ravioli until golden brown and crispy, about 15 minutes.
  4. Meanwhile, heat oil in a large saucepan over medium-high heat. Add bell pepper and mushrooms; cook, stirring, until softened, about 4 minutes. Add walnuts and cook, stirring, for 1 minute. Add marinara and cook until hot, about 2 minutes.
  5. Serve the ravioli with the sauce and more Parmesan, if desired.
  • Tip: Using fresh ravioli instead of frozen saves time by skipping the step of boiling or thawing in this recipe. Most grocery stores offer an array of ravioli flavors in the fresh-pasta case: experiment to find what you like best (looking at you, butternut squash).

Nutrition information

  • Serving size: 6 ravioli & ¾ cup sauce each
  • Per serving: 479 calories; 23 g fat(6 g sat); 6 g fiber; 49 g carbohydrates; 20 g protein; 40 mcg folate; 93 mg cholesterol; 9 g sugars; 1 g added sugars; 2,465 IU vitamin A; 58 mg vitamin C; 240 mg calcium; 3 mg iron; 501 mg sodium; 267 mg potassium
  • Nutrition Bonus: Vitamin C (97% daily value), Vitamin A (49% dv), Calcium (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 2 fat, 2 vegetable, 1½ high-fat protein

Reviews 2

October 01, 2019
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By: trexy
This recipe is fantastic and quick. It's one of my new favorites. We ate leftovers cold, dipped in the sauce.
September 13, 2019
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By: Nancy
Loved this and very easy. I would decrease the panko to 3/4 cup next time. Threw alot away. Took a short cut and used our favorite mainara. Excellent!
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