This weekend is New Englanders have a break from watch their Patriots hammer down on another team but, that does not mean that televisions will be empty of green fields and big men running after a leather ball. Everyone will be watching to see if Baltimore or Kansas City will be headed to Foxborough next weekend.
I have already begun planning a few good finger foods for next Sunday's game and eventually the "Big Game" on February 5th.
I love fried foods but, they do not love me the same in return :( For the past few days I have been finding some of what were at one time my favorite game foods and bringing them back to the table in a healthier/ lighter version that still have the same great flavor to them.
To start fried raviolis have always been one of my favorites the crispiness of the pasta dough with the warm soft ricotta filling inside all finished with the sweet and tangy marinara dipping sauce. However tossing the little pillows of pasta in the hot oil to cook is not the only way to make these little treats. Baking them works out just as well and saves you all of the fat and splatter to clean up later.
Baked Parmesean Ravioli:
1 Bag of Venda Cheese Ravioli
1 Cup of Grated Parmesean Cheese
1 Tablespoon of Italian Seasoning
1 Tablespoon of Butter
1 1/2 cups of Italian Corner Pizza Sauce for Dipping (warmed up)
In a large pot boil the ravioli until cooked al'dente. Strain and and toss in butter to coat. Next add the cheese and seasoning evenly coating all of the pasta.
On a lined cookie sheet place the ravioli flat not touching. Bake at 400* for 12 minutes or until browned.
Serve Warm
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