TOASTED RAVIOLI

1 pkg (9 oz) refrigerated cheese ravioli
Non-stick olive oil flavored cooking spray
3/4 c plain dry bread crumbs
2 Tbsp grated Parmesan cheese
1 tsp dried basil leaves
1 tsp dried oregano leaves
1/4 tsp black pepper
2 egg whites
Fresh Tomato-Basil Salsa (recipe follows)

Cook ravioli according to directions. Rinse under cold water until ravioli are cool; drain well.

Preheat oven to 375 degrees. Spray large non-stick baking sheet with cooking spray.

Combine bread crumbs, cheese basil, oregano and pepper in medium bowl.

Beat egg whites lightly in shallow dish. Add ravioli and toss lightly to coat. Transfer ravioli, a few at a time, to crumb mixture; toss to coat evenly. Arrange on a prepared baking sheet. Repeat with remaining ravioli. Spray tops with cooking spray.

Bake 12 to 14 minutes or until crisp. Meanwhile, prepare Fresh Tomato-Basil Salsa; serve with ravioli.

Makes 8 servings.

FRESH TOMATO-BASIL SALSA

1 lb. fresh tomatoes, peeled and seeded
1/2 c loosely packed fresh basil leaves
1/4 small onion (about 2 x 1 inch piece)
1 tsp red wine vinegar
1/4 tsp salt

Combine ingredients in food processor; process until finely chopped but not smooth. Makes about 1 cup

NI per serving: Cal 167, Fat 5 g, Fiber 1 g