Oven Toasted Ravioli

1. Preheat oven to 375.

2. Combine ground fiber one/breadcrumbs with seasonings into a small bowl with lid.

3. Pour egg substitute into shallow bowl.

4. Cover each ravioli in egg substitute.

5. Dredge in breading.

6. Place ravilois on greased baking sheet and lightly spray the tops of the raviolis with PAM.

7. Bake for 10 minutes or until golden brown.

8. Serve with marina sauce.

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Nutrient	Quantity
Total fats	20.558 g
Protein	29.5958 g
Carbohydrates	101.831 g
Energy	671.8852 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0052 g
Water	334.9275 g
Aspartic acid	0.1253 g
Calcium, Ca	437.8652 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0014 g
Lutein + zeaxanthin	2.6105 g
Fiber, total dietary	10.8255 g
Fatty acids, total saturated 22:0	0.0017 g
Carotene, beta	2.4325 g
Niacin	1.03 mg
Vitamin A, RAE	2.1552 g
Arginine	0.2104 g
Riboflavin	0.0122 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0016 g
Fatty acids, total saturated 20:1	0.0038 g
Glutamic acid	0.2349 g
Sodium, Na	1357.915 mg
Fatty acids, total saturated 16:1 undifferentiated	0.006 g
Total lipid (fat)	20.558 g
Manganese, Mn	0.134 mg
Fructose	0.0205 g
Proline	0.092 g
Fatty acids, total saturated 16:0	0.0746 g
Fatty acids, total saturated 8:0	0.0034 g
Sucrose	0.1272 g
Choline, total	5.02 mg
Sugars, total	17.5814 g
Serine	0.0337 g
Fatty acids, total saturated 10:0	0.0065 g
Fatty acids, total saturated 18:0	0.0387 g
Vitamin B-6	0.2056 mg
Selenium, Se	3.675 g
Ash	6.8313 g
Fatty acids, total saturated 18:1 undifferentiated	0.0731 g
Pantothenic acid	0.0541 mg
Phenylalanine	0.0352 g
Copper, Cu	0.0416 mg
Betaine	0.4294 mg
Thiamin	0.0301 mg
Retinol	1.95 g
Methionine	0.0075 g
Iron, Fe	4.5121 mg
Carbohydrate, by difference	101.831 g
Phosphorus, P	80.8565 mg
Folate, total	9.0817 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 4:0	0.0081 g
Lycopene	0.115 g
Alanine	0.0336 g
Cholesterol	78.12 mg
Valine	0.0445 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.0186 g
Glycine	0.0351 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0057 g
Fatty acids, total saturated 14:0	0.0262 g
Zinc, Zn	0.3422 mg
Isoleucine	0.0278 g
Fatty acids, total saturated 12:0	0.0075 g
Fatty acids, total polyunsaturated	2.918 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.0509 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	10.6952 IU
Folate, DFE	4.2617 g
Tryptophan	0.0078 g
Vitamin C, total ascorbic acid	0.0744 mg
Phytosterols	1.025 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0103 g
Fatty acids, total saturated 6:0	0.0049 g
Tyrosine	0.0304 g
Vitamin B-12	0.055 g
Vitamin K (phylloquinone)	0.9861 g
Fatty acids, total saturated	8.8549 g
Histidine	0.0172 g
Fatty acids, total monounsaturated	7.3136 g
Threonine	0.0246 g
Folate, food	4.2617 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	0.0495 mg
Fatty acids, total trans	0.482 g
Magnesium, Mg	7.7572 mg
Lysine	0.049 g
Potassium, K	829.7877 mg
Fatty acids, total polyunsaturated 24:1 c	0.0006 g
Cystine	0.0165 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	2 teaspoons	20.522	4.5093	0.0453
Parmesan cheese	1 tablespoon	18.5	2	0.25
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Italian seasoning	1 tablespoon	0	0	0
garlic salt	1 teaspoon	0	0	0
egg substitute	0.25 cup	0	0	0
cheese ravioli	1 package	631.42	94.954	20.244
fiber breadcrumb	1 cup	0	0	0