Recipe Rehab: Toasted Ravioli

Toasted ravioli is actually the name of a dish more accurately described as fried ravioli. The recipe was invented in St. Louis, Mo. and basically involved ravioli that has been breaded, deep fried, then served with tomato sauce.

Savannah writes from Johns Creek, Ga., with the request to rehab this recipe. She likes to make good, healthy foods for her friends to prove that healthy food can taste great. In this case, she would really love to make this recipe for her boyfriend from St. Louis, but cannot bring herself to use so much oil.

I am going to try and put the "toasted" back into this recipe by not actually frying the ravioli. For starters, I will make the ravioli with wonton wrappers instead of pasta to help reduce some of the calories, and I will grill them in a small amount of olive oil. This will keep them crispy like the fried version while significantly reducing the fat absorption typical of the deep frying process. Although the filling could contain meat, Savannah would prefer a recipe without, as she and her boyfriend are vegetarians. The filling I used contained spinach and ricotta, which is high in both fiber and calcium, and low in fat.

Savannah, I really enjoyed creating this rehab for you. After several versions, my family voted this one was the best.

Ingredients:
Filling
10 oz. frozen spinach, thawed and drained
14 oz. part-skim ricotta
1 egg
1/2 teaspoon ground black pepper
1/4 teaspoon nutmeg
1/4 cup grated Parmesan cheese

50 wonton wrappers
1/4 cup whole grain cornmeal
5 teaspoons olive oil
1 jar (24 oz.) tomato sauce

Instructions:
1. Combine the spinach, ricotta, egg and spices in a food processor. Mix until smooth. Stir in the grated Parmesan cheese.
2. Sprinkle a small amount of the cornmeal on your working surface. Place a wonton wrapper flat on this surface and press down to incorporate some of the cornmeal. Spoon about one tablespoon of the filling in the center of the wonton wrapper. Moisten the edges with water and fold in half. Press the edges to seal. Repeat with remaining filling and wontons.
3. Heat one teaspoon of olive oil in a non-stick skillet. Arrange eight to 10 wontons so they lie flat. Grill for a few minutes until the bottom starts to turn brown, flip and continue to brown the other side. When both sides are sufficiently browned, remove from the pan and cover to keep warm. Repeat with the remaining wontons.
4. Serve with tomato sauce.

Serves: 8

Nutrition Content (per serving): 346 calories, 11 g fat, 4 g saturated fat, 49 g carbohydrates, 4 g fiber, 15 g protein, 714 mg sodium, 250 mg calcium

In the mood for pasta, but not ravioli? Try my Spaghetti with Clam Sauce.

Readers, I would love to hear from you! Please send me your favorite fattening recipes that need a RECIPE REHAB! Everything from your mom's meatloaf to your kid's favorite dessert -- let me lighten it up.

Celebrity dietitian and motivational life coach, Tanya Zuckerbrot, author of www.ffactordiet.com and founder of www.skinnyandthecity.com, has helped thousands of people lose weight and keep it off with her program. Her philosophy? Tanya believes you should never sacrifice taste, even when you're eating healthy foods. Have a recipe in need of rehab? Send us your recipe!