PASTA DAY: Ravioli With Fresh Tomato Sauce

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* Exported from MasterCook *

 

Ravioli With Fresh Tomato Sauce

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 83

Serving Size : 3 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Nonstick spray coating

1 teaspoon olive oil or cooking oil

1 medium onion

cut into thin wedges

1/4 cup thinly sliced celery

1/4 cup chopped green sweet pepper

2 cloves garlic -- minced

3 cups chopped and peeled tomatoes -- (3 large)

1/4 cup dry red wine or vegetable broth

2 teaspoons sugar

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons snipped fresh basil or

1 teaspoon dried basil -- crushed

1 tablespoon snipped fresh oregano

OR 1/2 teaspoon dried oregano -- crushed

9 ounces packaged refrigerated light cheese

ravioli

Fresh oregano -- (optional)

Cooked baby patty pan squash -- halved (optional)

 

To retain the optimum flavor of fresh herbs, add herbs at the end of long

periods of cooking rather than in the Beginning. Dried herbs, however can

be added in the beginning.

 

For sauce, spray a large saucepan with nonstick coating; add the 1 teaspoon

oil. Preheat over medium-high heat. Add the onion, celery, sweet pepper,

and garlic. Cook for 3 to 4 minutes or until the vegetables are tender,

stirring occasionally.

 

Carefully stir in the tomatoes, wine or broth, sugar, salt, black pepper,

and, if using, the dried basil and oregano. Bring to boiling; reduce

heat. Simmer, uncovered, for 30 to 35 minutes or to desired consistency,

stirring occasionally. Stir in the fresh snipped basil and oregano, if

using. Cook for 5 minutes more.

 

Meanwhile, cook ravioli according to package directions, except omit any

oil or salt. Drain well. Serve the sauce over the hot cooked ravioli. If

desired, garnish with fresh oregano and patty pan squash. Makes 3

main-dish servings.

 

Start to finish: 55 minutes.

 

Per serving: 382 Calories; 10 G Total fat; 4 G Saturated fat; 35 MG

Cholesterol; 661 MG Sodium; 57 G Carbohydrate; 3 G Fiber; 19 G

Protein. Exchanges: 2 1/2 starch, 3 vegetable, 1 medium fat meat, 1/2 fat.

 

 

 

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