Crispy Baked Ravioli with Red Pepper & Mushroom Bolognese
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.
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