Toasty Ravioli

I love Italian food. I love it so much that I find it hard to come to terms with the fact that I have absolutely no Italian heritage, there must be a mistake. I've always loved ravioli and in my more unhealthy days I used to eat huge restaurant size portions bathed in sauce and smothered in cheese - not the most waistline friendly approach. Now I have come up with my own way to eat these yummy little pasta pockets with out the immense guilt - toasted ravioli! You've probably seen toasted raviolis before, they are usually breaded and deep fried then covered in cheese - still not very diet friendly. My version is healthier way to make a crispy tasty snack or meal.

What you'll need:

ravioli (I always use fresh spinach and ricotta but it should work with any kind)

cooking spray (or a pinch of oil)

baking sheet

strainer

pot

garlic powder

black pepper 

salt

What you do:

Preheat your oven to 200 degrees C (400 F)

Cook the ravioli according to the instructions. While they're boiling, grease your baking sheet.

Once they're done cooking, drain the raviolis then spread them on the baking sheet.

Season to taste.

Bake for 10 minutes on each side or until puffy and slightly brown.

Enjoy!

I think these are the tastiest lunch! And they are surprisingly low cal but still taste delightful.

Let me know what you think of them and feel free to share your light and improved recipes with me!