TOASTED RAVIOLI WITH ITALIAN SALSA

"These tempting tidbits, traditionally deep-fried but baked in this recipe, boast an interesting fusion twist - a salsa flavored with herbs common to the Italian kitchen."

FOR THE RAVIOLI:
16 ounces frozen beef ravioli (30 pieces, see note)
1/4 cup fat-free or light Italian salad dressing
1/2 cup plain dried bread crumbs
1 1/2 teaspoons salt-free Italian herb seasoning
FOR THE ITALIAN SALSA:
1 (14.5 ounce) can no-salt-added tomatoes with juice
1/2 small red onion, quartered
1 hot banana pepper (or 1/2 green bell pepper), seeds and ribs discarded
1 tablespoon chopped fresh oregano (or 1 teaspoon dried, crumbled)
1 tablespoon chopped fresh basil (or 1 teaspoon dried, crumbled)
1 medium garlic clove, halved
1 teaspoon balsamic or red-wine vinegar
1/4 teaspoon sugar

Cook ravioli using the package directions, omitting salt and oil. Drain in a colander. Cool for at least 10 minutes.

Meanwhile, lightly spray two baking sheets with vegetable-oil spray.

Using a pastry brush, lightly coat top of each of the ravioli with the dressing. Put the ravioli on the baking sheets.

In a small bowl or cup, combine the bread crumbs and herb seasoning. Sprinkle over the ravioli. (The ravioli can be refrigerated for up to 8 hours at this point.)

In a food processor or blender, process the salsa ingredients for 15 to 20 seconds. (Salsa will keep in refrigerator for up to 4 days.)

WHEN READY TO BAKE:
Preheat oven to 400 degrees F. Lightly spray tops of the ravioli with vegetable-oil spray.

Bake the ravioli for 9 to 11 minutes.

TO SERVE:
Drizzle the salsa over the ravioli or use the salsa for dipping.

*Some prepared ravioli may be high in sodium and saturated fat. When shopping, select the one with the lowest sodium and fat counts.

Servings: 10 (as an appetizer)

Per serving: Calories 133; Total Fat 2.0g; Saturated 1.0g; Polyunsaturated 0.0g; Monounsaturated 0.0g; Cholesterol 8 mg; sodium 259mg; carbohydrates 24 g; fiber 2g; protein 6g

Adapted from source: American Heart Association's The Low-Fat, Low-Cholesterol Cookbook, Third Edition