These suckers are so good, that both times I failed to take a picture of them, because we dug into them so fast. So next time I swear I will take a picture of them. But for now you only get the recipe. It depends on what raviolis you get, so you will have to figure out the points for them if you need to. I went with Publix's brand frozen beef Ravioli.
Toasted Ravioli with Marinara (makes 10 servings)
1 lb. frozen beef ravioli (about 30 pieces)
Vegetable spray (PAM)
1/4 cup fat free light Italian dressing
1/4 cup dry Italian breadcrumbs (I used progresso 1 time and panko the other, but Progresso worked better)
1 1/2 tsp Salt free italian herb seasoning.
1- 15 ounce can tomato sauce, no salt added
1- 15 ounce can diced tomatoes, no salt added, drained
1 tsp minced garlic
1/2 tsp pepper
1/4 tsp garlic salt
pinch of cayenne pepper (optional, but add so much flavor to the sauce)
1/4 tsp rosemary
pinch of ground thyme
1/2 tsp oregano
Preheat oven to 400 degrees. Boil ravioli according to package directions. Meanwhile in a small saucepan, mix together marinara ingredients and let simmer on low for 30-45 minutes, stirring occasionally.
Spray a sheet pan with PAM. After raviolis are done, let them cool for 10 minutes, then brush Italian dressing on them with a brush or spoon. In a small bowl, mix breadcrumbs and italian seasoning. Then sprinkle the tops with breadcrumb mixture. And bake 10 minutes, then flip and bake another 10 minutes or until they are crispy.
Serve hot, with hot marinara.
For around 3 raviolis:
This is for the raviolis I bought but might need to be recalculated to whichever you buy.
Honestly these things would be good as a meal in themselves, and not just an appetizer.