Crisp, golden ravioli with homemade marinara is now your skinny snack

If you know me, you know I'm not a huge pasta junkie but when it comes to a tomato sauce paired with cheesy ravioli that is toasted this makes a snack hard to resist. Texture is one of my favorite things when it comes to food, I don't like the texture of liver but I do love the texture of a breaded item that comes alongside a delicious dipping sauce. Like my favorite trio of marinara with pizza, or in this case, golden ravioli.
You can feel confident that a whole-grain pasta and homemade sauce is a great choice. I like to know what goes into my food so I know what I'm putting into my body. Your body is to be compared to a well-oiled machine, if you take care of your body it'll take care of you!!
Really though, who doesn't like a snack?!? This recipe is sure to satisfy not only the most discerning of palates but even picky eaters like children. So let's raise a ravioli and know that even pasta can be a skinny skin. Mmmm, mmmm good.

INGREDIENTS:

• Olive oil cooking spray
• 2 egg whites
• 1/4 tsp sea salt, divided
• 1/8 tsp plus 1/4 tsp fresh ground black pepper, divided
• 1/2 cup fine whole-wheat bread crumbs
• 1/4 cup grated Parmigiano-Reggiano cheese (1 oz)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Dash ground cayenne pepper, or to taste
• 1 9-oz pkg bite-size whole-wheat cheese ravioli

SAUCE:

• 1/2 tbsp olive oil
• 1/2 yellow onion, chopped (about 1/2 cup)
• 2 cloves garlic, chopped
• 1/8 tsp red pepper flakes, or to taste
• Pinch dried oregano
• Pinch dried thyme
• 14 oz jarred or boxed unsalted crushed tomatoes (1 3/4 cups)
• 1/8 tsp each sea salt and fresh ground black pepper
• 1 tbsp balsamic vinegar
• 1 tbsp chopped fresh oregano, plus additional sprigs for garnish

INSTRUCTIONS:

ONE: Prepare sauce: In a medium saucepan, heat oil on medium. Add onion and cook, stirring frequently, until tender and lightly browned, about 8 minutes. Add garlic, pepper flakes and pinch each dried oregano and thyme. Cook, stirring frequently, for 2 minutes. Add tomatoes and 1/8 tsp each salt and black pepper. Cover, increase heat to medium-high and bring to a boil. Uncover, reduce heat to medium-low and gently simmer, stirring occasionally, until slightly thickened and flavors combine, about 30 minutes. Add vinegar and fresh oregano and simmer for 5 more minutes. Remove from heat and set aside until slightly cooled.
TWO: With an immersion blender, purée sauce until smooth. (Alternatively, carefully transfer sauce to a blender. Remove plastic stopper from lid and cover loosely with a kitchen towel to allow steam to escape; purée.) Transfer to a serving bowl and garnish with oregano sprigs. Cover to keep warm.
THREE: Preheat oven to 375˚F. Coat a large rimmed baking sheet with cooking spray. In a shallow bowl, combine egg whites and 1/8 tsp each salt and 1/8 tsp black pepper. In a separate shallow bowl, combine bread crumbs, remaining 1/8 tsp salt and 1/4 tsp black pepper, Parmigiano-Reggiano, 1 tsp dried oregano, 1 tsp thyme and cayenne.
FOUR: Dip 1 ravioli into egg mixture, turning to coat. Dip into bread crumb mixture, turning to coat and shaking off excess; transfer to baking sheet. Repeat with remaining ravioli, adding to sheet in a single layer. Bake, turning once, until lightly browned, 12 to 16 minutes. Divide among serving plates and serve with sauce.

Nutrients per serving (4 ravioli and 2 tbsp sauce): Calories: 135, Total Fat: 5 g, Sat. Fat: 2 g, Carbs: 16 g, Fiber: 3 g, Sugars: 3 g, Protein: 7 g, Sodium: 363 mg, Cholesterol: 19 mg