VCE-Ravioli and Tomato Salad with Masses of Basil

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Ravioli and Tomato Salad with Masses of Basil

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Salads for all Seasons

 

Amount Measure Ingredient -- Preparation Method

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

1 pound cheese ravioli or tortellini

2 pounds ripe tomatoes

1 jar (6-ounce) artichoke hearts -- drained and halved, optional

1 bunch basil -- the leaves torn into pieces

1/2 cup Nicoise or Greek olives -- pitted and cut into large

pieces

3 tablespoons capers -- rinsed

1/4 cup extra virgin olive oil

Salt and freshly milled pepper

Red wine vinegar

 

Bring a large pot of water to a boil for the ravioli. Blanch the tomatoes for

15 seconds, then scoop them out. Peel, seed, and

chop them into large pieces. Put the tomatoes and artichokes in a large bowl

with the basil, olives, capers, and oil

 

Salt the pasta water. Add the ravioli, cook until done, and drain well. Add

them to the bowl and toss gently with a rubber

spatula. Taste for salt, season with pepper, and sprinkle with vinegar to

taste. Serve warm or tepid. Serves 4 to 6.

 

Description:

" This dish of tender mouthfuls ins inspired by a recipe in Nancy

Radke's newsletter from years ago, Ciao! I have often taken this

salad on a picnic; when it's finally time to eat, the flavors have

mingled nicely. "

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 2/11/01 "

 

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Per Serving (excluding unknown items): 400 Calories; 24g Fat (52.2% calories

from fat); 12g Protein; 37g Carbohydrate; 5g Dietary

Fiber; 117mg Cholesterol; 918mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2

Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 5828 0 0 0 4282 0 0 0 0