Crispy Baked Ravioli with Red Pepper & Mushroom Bolognese
Preheat oven to 425 degrees F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.Advertisement
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.
Bake the ravioli until golden brown and crispy, about 15 minutes.
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.
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).
2 1/2 starch, 2 fat, 2 vegetable, 1 1/2 high-fat protein