Baked Ravioli with Red Pepper and Mushroom Sauce
Servings:
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Ingredients
Instructions
Nutrition
| 1 | Eggs | |
| 1 | Bell peppers | |
| 200 g | Mushrooms | |
| 35 g | Parmesan | |
| 500 g | Ravioli | |
| .5 tsp | Italian seasoning | |
| 500 ml | Tomato sauce | |
| 125 g | Breadcrumbs | |
| 1 tbsp | Olive oil | |
| 40 g | Walnuts |
- 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 tomato sauce and cook until hot, about 2 minutes. Serve with sauce and more parmesan.
Fat:
23.2g
Saturates:
6.2g
Sugars:
9.2g
Protein:
19.6g
Carbs:
48.5g
Fiber:
6.2g
39.9%
Calories
49%
Carbs
23.1%
Protein
58%
Fat
24.8%
Fiber