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:
- 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.
- 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.
- 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.
- 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.
MAKE AHEAD:
Sauce may be made up to 2 days ahead; cover and refrigerate. Reheat on medium-low before serving. Ravioli can be baked up to 2 hours before serving; cover and store at room temperature.
Nutrients per serving (4 toasted ravioli and 2 tbsp sauce): Calories: 135, Total Fat: 5 g, Sat. Fat: 2 g, Carbs: 16 g, Fiber: 3 g, Sugar: 3 g, Protein: 7 g, Sodium: 363 mg, Cholesterol: 19 mg
TIP:
Fine whole-wheat bread crumbs work best for this recipe. They can be found in natural-food stores and larger supermarkets. If you prefer to make your own, be sure to use very stale bread with the crusts removed.