Guest guest Posted June 21, 2002 Report Share Posted June 21, 2002 * Exported from MasterCook * Ravioli Stew Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 37 Serving Size : 4 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 1/2 ounces canned vegetable broth 1/2 cup water 1 teaspoon bottled minced roasted garlic OR minced fresh garlic 1/4 teaspoon crushed red pepper flakes -- as desired (up to 1/2 teaspoon) 9 ounces packaged fresh light cheese ravioli 14 1/2 ounces canned Italian-style stewed tomatoes -- undrained OR diced tomatoes 2 cups packed torn escarole or curly endive 1 tablespoon rosemary- or basil infused olive oil -- (optional) (see Helpful Hint below) Makes 4 servings Serve this quick and colorful stew with crusty Italian bread. Combine the broth, water, garlic, and pepper flakes in a large saucepan; bring to a boil over high heat. Add the ravioli; simmer, uncovered, 3 minutes. Add the tomatoes; return to a simmer. Stir in the escarole or endive; simmer until the ravioli is cooked through and escarole is wilted, 2 to 3 minutes. Ladle into shallow bowls. Drizzle with olive oil, if desired. Helpful Hint: Flavored oils are available in gourmet food shops and in many supermarkets. Per Serving: 119 Calories; 6g Protein; 2g Fat; 20g Carbohydrates; 4mg Cholesterol; 802mg Sodium; 3g Fiber. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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