Ravioli With Bell Pepper Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Chicago | Veg09 | 6 | Servings |
INGREDIENTS
| 2 | t | Olive oil |
| 2 | Cloves garlic, minced | |
| 2 | t | Finely chopped fresh |
| rosemary | ||
| 16 | oz | Frozen stir-fry vegetables |
| peppers | ||
| And onions), And onions | ||
| 14 1/2 | oz | Diced tomatoes, undrained |
| 1 | c | Frozen whole leaf spinach |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 24 | oz | Fresh or frozen cheese |
| ravioli | ||
| 1/4 | c | Freshly grated Parmesan |
| cheese |
INSTRUCTIONS
Heat large pot of salted water to simmer. Heat oil in large nonstick skillet over medium heat. Add garlic and 1 tsp of the rosemary; cook, stirring constantly, until fragrant, about 1 minute. Add stir-fry vegetables and tomatoes; heat to simmer. Cook until vegetables are tender, 8 to 10 minutes. Stir in spinach; cook until tender, about 2 minutes. Add remaining 1 tsp rosemary; season with salt and pepper. Cook ravioli according to package directions (ravioli float when done), about 5 to 7 minutes. Drain; toss with sauce. Serve with Parmesan cheese. NOTES : Ravioli with bell pepper sauce is a light entree that is made quicker with the use of frozen stir-fry vegetables and frozen ravioli. Recipe by: Chicago Tribune food section Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 796
Calories From Fat: 406
Total Fat: 46.1g
Cholesterol: 192.7mg
Sodium: 2435.4mg
Potassium: 591.3mg
Carbohydrates: 12.4g
Fiber: 1.6g
Sugar: 4.8g
Protein: 80.6g