Zesty Cheese Ravioli

Zesty Cheese Ravioli Recipe
Becky Luigart-Stayner
Ravioli, one of the kid-friendliest Italian meals, gets a quick boost with spinach. For a complete meal, add crusty bread and a favorite dessert.

Yield:

2 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 505
Caloriesfromfat 26 %
Fat 14.5 g
Satfat 8 g
Monofat 4.1 g
Polyfat 0.4 g
Protein 25.8 g
Carbohydrate 69.7 g
Fiber 7.4 g
Cholesterol 107 mg
Iron 5.6 mg
Sodium 640 mg
Calcium 476 mg

Ingredients

1/2 cup water
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 garlic clove, minced
1 (9-ounce) package fresh cheese ravioli (such as Contadina)
2 cups finely chopped spinach (5 ounces)
1/8 teaspoon sugar
1/8 teaspoon coarsely ground black pepper
1 tablespoon grated Parmesan cheese

Preparation

Combine the first 3 ingredients in a large saucepan; bring to a boil. Add ravioli; cover and cook 5 minutes. Uncover and cook an additional 5 minutes or until done.

Stir in spinach, sugar, and pepper; cover and cook 2 minutes. Remove from heat, and let stand 5 minutes. Sprinkle with Parmesan cheese.

Note:

Elizabeth Taliaferro,

Cooking Light

April 2000
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