Guest guest Posted May 2, 2002 Report Share Posted May 2, 2002 Tofu Ravioli with Tomatoes, Olives and Capers 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 ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 Health - your guide to health and wellness http://health. Quote Link to comment Share on other sites More sharing options...
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