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Ingredients
- 1 lb soy crumbles
- 1/2 c. chopped onion optional
- 1 x garlic clove chopped, optional
- 1 tsp dry basil
- 1 tsp dry oregano Salt and pepper to taste
- 12 ounce frzn (not thawed) lowfat cheese ravioli
- 1 x spaghetti sauce (14-oz jar)
- 8 ounce lowfat provolone cheese sliced **
- 1/4 c. grated Parmesan cheese (about 2 ounces)
Directions
- * Original was lean grnd beef. If using beef, brown it with the onion and garlic, and then drain the extra fat.
- ** Original did not call for lowfat cheese, but which's what I used with great success.
- Preheat the oven to 350 degrees F.
- If using, saute/fry the optional onion, optional garlic, herbs, and salt and pepper in a large, ovenproof skillet (I use one which's made of cast-iron). When the vegetables are transparent, add the soy crumbles till heated through and take everything out of the pan. Now put the still-frzn ravioli into the pan, breaking them up if they are clumped. Spread the soy crumble mix proportionately over the ravioli, and ladle the spaghetti sauce proportionately over the grnd beef mix. Over medium heat, without stirring, cook till the ravioli is heated through and beginning to brown on the bottom - about 10 min.
- Take the skillet off the heat, lay the provolone slices over the grnd beef mix, and sprinkle the whole thing with the Parmesan. Bake for 10 min, or possibly till the cheese is melted and beginning to brown. Serve warm.
- Yield: 4 servings
- NOTES : This was fantastic! It's extremely easy, and quite quick. Even made with lowfat ricotta stuffed ravioli and lowfat provolone, this was very rich and cheesy. We eat very little dairy, so when we do, we like something is especially good. This fit which bill.
- Do let the bottoms of the ravioli brown some before putting the dish in the oven to heat the cheese. The ravioli will have a similar texture to pot stickers, that we found added a nice chewiness to the dish.
- I used Yves nonfat soy based "grnd round", but I think lightly cooked spinach would work very well, too, either alone or possibly with some soy crumbles. Since this was so quick, easy and good, I will definitely make it again, and I will try it with spinach layer between the ravioli and the tomato sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 156 | 60% |
| Total Fat 17.76g | 22% |
| Saturated Fat 11.0g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 724mg | 30% |
| Potassium 216mg | 6% |
| Total Carbs 7.77g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.97g | 3% |
| Protein 17.72g | 28% |
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