Toasted Ravioli with Marinara Dipping Sauce
- Olive oil cooking spray
- 2 egg whites
- 1/4 tsp sea salt, divided
- 1/8 tsp plus 1/4 tsp fresh ground black pepper, divided
- 1/2 cup fine whole-wheat bread crumbs
- 1/4 cup grated Parmigiano-Reggiano cheese (1 oz)
- 1 tsp dried oregano
- 1 tsp dried thyme
- Dash ground cayenne pepper, or to taste
- 1 9-oz pkg bite-size whole-wheat cheese ravioli
- 1/2 tbsp olive oil
- 1/2 yellow onion, chopped (about 1/2 cup)
- 2 cloves garlic, chopped
- 1/8 tsp red pepper flakes, or to taste
- Pinch dried oregano
- Pinch dried thyme
- 14 oz jarred or boxed unsalted crushed tomatoes (1 3/4 cups)
- 1/8 tsp each sea salt and fresh ground black pepper
- 1 tbsp balsamic vinegar
- 1 tbsp chopped fresh oregano, plus additional sprigs for garnish
- Produce
- Garlic (2 cloves)
- Oregano, dried (1 tsp)
- Oregano, dried (1 Pinch)
- Oregano, fresh (1 tbsp)
- Thyme, dried (1 tsp)
- Thyme, dried (1 Pinch)
- Yellow onion, chopped (about 1/2 cup) (1/2)
- Condiments
- Balsamic vinegar (1 tbsp)
- Cooking & Baking
- Black pepper, fresh ground (3/8 tsp)
- Cayenne pepper, ground (1 Dash)
- Each sea salt and fresh ground black pepper (1/8 tsp)
- Olive oil (1/2 tbsp)
- Olive oil cooking spray (1)
- Red pepper flakes (1/8 tsp)
- Sea salt (1/4 tsp)
- Pasta & Grains
- Bite-size whole-wheat cheese ravioli (1 9-oz pkg)
- Bread & Baked Goods
- Whole-wheat bread crumbs, fine (1/2 cup)
- Dairy
- Parmigiano-reggiano cheese, grated (1/4 cup)
- Refrigerated
- Egg whites (2)
- Other
- 14 oz jarred or boxed unsalted crushed tomatoes (1 3/4 cups)
Preparation
Read recipe preparation on cleaneatingmag.com
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Recipe Stats
Published January 14, 2013 (1 month ago).
130 people saved this recipe.
