Post by chief_cook2 on Mar 24, 2003 12:31:40 GMT -6
1 Point Each
1 pkg. (13 oz.) frozen cheese ravioli, about 30
1 c. sour cream, divided (I would use fat-free)
1/3 c. milk (I would use skim)
¾ c. Italian-style dry breadcrumbs
2 Tbs. grated Parmesan cheese
4 Tbs. chopped fresh parsley, divided
¼ tsp. pepper
¼ c. store-bought prepared pesto
1 Tbs. lemon juice
Cook ravioli according to package directions; drain. Preheat oven to 400ºF. Coat nonstick baking sheet with cooking spray. In bowl combine 2/3 c. sour cream with milk. In separate bowl combine breadcrumbs with Parmesan, 1 Tbs. parsley and pepper. If necessary, pat ravioli dry. Dip ravioli into sour cream mixture, shaking off excess, then coat with breadcrumb mixture. Arrange on baking sheet; coat with cooking spray. Bake until golden, 10-13 min. Meanwhile, combine pesto with lemon juice and remaining sour cream and parsley. Serve ravioli with sauce.
Per Ravioli with sauce: 61 cal.; 3 g. fat; 7 g. chol.; 0 g. fiber