Vegetable Ravioli With Red Bell Pepper Cream Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Roasted red bell pepper, bottled, drained
1 cup: Low-salt chicken broth,
1: Garlic cloved, peeled &
, crushed
8 ounce: Light cream cheese, cut in
, chunks
1 tsp: Italian seasoning,
1/2 lbs: Broccoli florets,
18 ounce: Garden vegetable ravioli,
Directions:
Heat a loarge pot of water to cook broccoli and boil the pasta.
In a blender, whirl bell pepper, broth and garlic until smoothly pureed.
Pour into a 2-quart pan; add cream cheese and Italian seasoning. Heat to
simmering over medium-low heat; whisk to smoothly blend cheese. Keep sauce
warm over low heat.
Add broccoli to boiling water and cook until crisp-tender, 3 to 4 minutes.
Scoop out broccoli with a slotted spoon and place in a colander to drain.
Drop ravioli into boiling water; boil gently 4 to 5 minutes or until
tender, stirring occasionally. Drain. Place ravioli in a serving bowl.
Add sauce and toss gently. Garnish with broccoli florets.
Per serving: 344 calories, 13 g. fat, 15 g protein, 40 g carbohydrates, 82
mg cholesterol, 554 mg sodium.
From: Jan Nix, in the San Jose Mercury News, MM by Linda Shogren
Source from luhu.jp
In a blender, whirl bell pepper, broth and garlic until smoothly pureed.
Pour into a 2-quart pan; add cream cheese and Italian seasoning. Heat to
simmering over medium-low heat; whisk to smoothly blend cheese. Keep sauce
warm over low heat.
Add broccoli to boiling water and cook until crisp-tender, 3 to 4 minutes.
Scoop out broccoli with a slotted spoon and place in a colander to drain.
Drop ravioli into boiling water; boil gently 4 to 5 minutes or until
tender, stirring occasionally. Drain. Place ravioli in a serving bowl.
Add sauce and toss gently. Garnish with broccoli florets.
Per serving: 344 calories, 13 g. fat, 15 g protein, 40 g carbohydrates, 82
mg cholesterol, 554 mg sodium.
From: Jan Nix, in the San Jose Mercury News, MM by Linda Shogren
Source from luhu.jp