Ravioli, Springtime
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Recipe Link: http://communities.msn.com/RecipesForNonCooks/pasta.msnw List of Ingredients
8 ounces asparagus spears, trimmed
2 teaspoons olive oil
1 medium red bell pepper, chopped (about 1 cup)
4 cloves garlic, minced
2 (28-ounce) cans no-salt-added plum tomatoes
1 teaspoon dried thyme
1 teaspoon black pepper
1 pound mushroom or cheese ravioli
1 cup grated Parmesan cheese (optional)
Recipe
1. In a large saucepan, bring 2 inches of water to a boil over high heat. Place steamer basket in saucepan. Add asparagus; cover and steam until crisp-tender, about 5 minutes. Remove asparagus from basket and cool slightly. Slice spears into 1/4-inch pieces; reserve 6 asparagus tops.
2. In a large skillet, heat oil over medium heat. Add bell pepper; Sauté for 5 minutes. Add garlic; Sauté for 30 seconds. Add tomatoes with liquid, thyme, and black pepper. Simmer until thickened, about 20 minutes.
3. While sauce is simmering, cook ravioli according to package directions, but do not add salt. Drain well.
4. In a blender or food processor fitted with the metal blade, process sauce until smooth. Return sauce to skillet; add asparagus pieces. Cook over medium heat until heated through, about 5 minutes. Place ravioli evenly on serving plates. Top with sauce and Parmesan. Garnish with reserved asparagus tips.
From healthy Meals in Minutes, 1995.
Serves 6
Calories 286
Fat 8 g
Cholesterol 30 mg
Sodium 52 mg
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