Zesty Cheese Ravioli
Cooking Light

½ 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


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.


(Ky Note: I double this every single time!)

2 servings (serving size: 2 cups)

Nutritional Information

CALORIES 505(26% from fat); FAT 14.5g (sat 8g,mono 4.1g,poly 0.4g); PROTEIN 25.8g; CHOLESTEROL 107mg; CALCIUM 476mg; SODIUM 640mg; FIBER 7.4g; IRON 5.6mg; CARBOHYDRATE 69.7g

Elizabeth Taliaferro , Cooking Light, APRIL 2000

Comments (2)

On September 1, 2008 at 7:00 PM , Barbara said...

Oh yum! ok, can I come over this week? :)

On September 7, 2008 at 9:33 PM , Kiy said...

Oops, missed this. You could have but instead ... how about this week? :)