Tofu Ravioli with Tomatoes, Olives and Capers

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Tofu Ravioli with Tomatoes, Olives and Capers

01-SEP-99 p. 42

4 servings—ovo-lacto

 

Use canned tomatoes when fresh are less than perfect.

 

3 large cloves garlic, minced

3 Tbs. drained capers

2 Tbs. olive oil, preferably extra-virgin

1/2 tsp. freshly ground pepper

Brine-cured black olives for garnish

16 large brine-cured black olives, pitted and chopped

13-oz. pkg. fresh or frozen tofu ravioli (egg or

spinach pasta, or both)

4 ripe, large tomatoes, coarsely chopped, or 28-oz.

can plum tomatoes,

drained and chopped

1/4 cup chopped fresh parsley

Bring large pot of lightly salted water to a boil. Add

ravioli; stir to prevent sticking. Cook ravioli until

just tender, about 8 minutes for fresh; 15 minutes for

frozen.

 

Meanwhile, in large shallow serving bowl, combine

tomatoes, parsley, chopped olives, garlic, capers, oil

and pepper.

 

Drain ravioli and add to tomato mixture. Toss well to

combine. Adjust seasoning to taste, divide among

plates and garnish with whole black olives if desired.

 

 

PER serving: 295 CAL; 11 G PROT; 11 TOTAL FAT (2 SAT.

FAT); 40 G CARB.; CHOL; 268 MG SOD.; 5 FIBER

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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