Mushroom Ravioli With Beet And Tomato Puree - Vegan 10 pts

[Guest guest]

* Exported from MasterCook *

 

Mushroom Ravioli With Beet And Tomato Puree - Vegan 10 pts

 

Recipe By : Vegetarian Pasta by Marlena Spieler

Serving Size : 4 Preparation Time :0:00

Categories : Ravioli Vegan

Weight Watcher Points

 

Amount Measure Ingredient -- Preparation Method

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

1 Large Beet -- cooked

1 Can Diced Tomatoes -- finely chopped

1 Small Onion -- finely chopped

5 Ounces Half And Half or dairy-free creamer -- fat

free

1 Lemon -- juice only

Salt And Pepper -- to taste

12 Ounces Mushroom Stuffed Ravioli

2 Ounces Margarine, imitation -- dairy free

4 Ounces Gorgonzola Cheese or soy equivalent --

crumbled

10 leaves Basil, fresh -- leaves only finely chopped

 

Dice the beet and combine with tomatoe and onion in a blender. Blend

until smooth, then add cream and continue to blend until well mixed.

Season with lemon juice, salt and pepper. Pour into a saucepan. Heat

the sauce for 5 minutes. Remove from heat. Cook pasta as directed.

Toss pasta with butter, then with sauce.

 

Serve sprinkled with cheese and basil.

 

Serves 4

 

S(Formatted by Chupa):

" 10.22.04 "

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

- -

 

Per Serving (excluding unknown items): 260 Calories; 12g Fat (42.8%

calories from fat); 9g Protein; 26g Carbohydrate; 3g Dietary Fiber;

88mg Cholesterol; 662mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean

Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 58582 0 0 4689 0 0 0