Instructions: *CORE PEPPERS by removing stems, seeds and ribs with caution.

*SERVES 10 appetizers or 5 entrees.

Cook ravioli; drain and cool for at least 10 minutes.

Meanwhile, place all salsa ingredients in a blender or food processor and process for 15 to 20 seconds. Set aside. (May be made ahead and refrigerated for up to 4 days. Return to room temperature before serving.)

Meanwhile, lightly spray 2 baking sheets with vegetable oil spray. Set aside. (May be prepared up to 8 hours ahead of time.)

Using a pastry brush, lightly coat top of each ravioli with the salad dressing. Place on baking sheets. Mix bread crumbs and herbs. Sprinkle over ravioli. Preheat oven to 400F. Lightly spray tops of ravioli with vegetable oil spray. Bake the ravioli for 9 to 11 minutes. Drizzle the salsa on the plate and over the ravioli or use the salsa for dipping.

NOTES : Traditionally the ravioli are deep-fried and served with a relish.

These tidbits are baked and served with a tomato-onion-pepper salsa flavored with herb and vinaigrette common to the Italian kitchen.
*When fresh herbs are not available, substitute dried; generally one third dry equals one whole measure of fresh.

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