Name: Crispy Baked Ravioli with Red Pepper & Mushroom Bolognese
Prep time: 35 min
Total time: 35 min
Ingredients: Cooking spray; 1 cup panko breadcrumbs, preferably whole-wheat; 0.25 cup finely grated Parmesan cheese, plus more for serving; 0.5 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; 0.33333334326744 cup walnuts, finely chopped; 2 cups low-sodium marinara sauce

Crispy Baked Ravioli with Red Pepper & Mushroom Bolognese

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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.

Breana Lai Killeen, M.P.H., RD

Updated on July 31, 2019

Prep Time:

35 mins

Total Time:

35 mins

Servings:

Yield:

4 servings

Nutrition Profile:

High Fiber Vegetarian High Calcium Bone Health Healthy Aging Healthy Immunity Low Added Sugars

Jump to Nutrition Facts

Ingredients

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

Directions

Preheat oven to 425 degrees F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.
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.

Tips

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 Facts (per serving)

479	Calories
23g	Fat
49g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 6 ravioli & 3/4 cup sauce each
Calories 479
% Daily Value *
Total Carbohydrate 49g	18%
Dietary Fiber 6g	22%
Total Sugars 9g
Protein 20g	39%
Total Fat 23g	30%
Saturated Fat 6g	31%
Cholesterol 93mg	31%
Vitamin A 2465IU	49%
Vitamin C 58mg	64%
Folate 40mcg	10%
Sodium 501mg	22%
Calcium 240mg	18%
Iron 3mg	19%
Magnesium 27mg	6%
Potassium 267mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.