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1
Preheat oven to 375 degrees F. Grease a baking sheet.
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2
Heat a small skillet over medium heat; coat with cooking spray. Add onion to the pan and saute until onions are translucent, about 5 minutes. Remove from heat and cool slightly.
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3
In a bowl combine onion, ricotta cheese, bell pepper, basil, 1 Tbsp Parmesan, salt and pepper. Mix thoroughly. Set aside.
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4
Unroll dough onto a lightly floured surface. Starting at center, press out dough with hands to form 16x10-inch rectangle. Using a pizza wheel cut the dough into 20, 2 x 4 inch mini rectangles. (To do this, use a ruler and cut the 10 inch side of the rectangle every 2 inches and the 16 inch side every four inches.) Spoon about 2 teaspoons of the cheese filling onto half of each rectangle, leaving a 1/4-inch border. Fold the dough over in 1/2 to enclose the filling, creating a 2 x 2 ravioli pocket. Tightly seal the edges by crimping with the tines of a fork. Place on prepared baking sheet. Brush tops with melted butter and sprinkle with Italian seasoning. Bake for 13 to 18 minutes or until golden brown.
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5
Meanwhile heat sauce until warmed throughout. To serve, arrange 10 warm ravioli pockets on each plate and top with a 1/2 cup of the heated sauce. Garnish with additional Parmesan cheese if desired. Serve immediately.
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6
(Prep time 20 minutues, total time 35 minutes)
