Рецепт Spinach Ravioli With Summer Vegetables

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0 голосов | 990 визитов
Порций: 6

Ингредиенты

Cost per serving $1.89 view details

Инструкции

  1. Cook the ravioli in a large saucepan of boiling salted water. Drain and place in a large bowl. In the meantime steam all the vegetables. Add in the vegetables to the ravioli and toss with the pesto. Sprinkle with half a c. of Parmesan cheese. Serve the mix warm or possibly at room temperature. Pass around the remaining cheese.
  2. PAT'S NOTES: Grate 3/4 c. fresh Parmesan. Shave the rest. The chips of cheese are an attractive way to serve this green dish. Substitute a combination of tortellini and fettuccine; vary the size of the pasta.
  3. Garnish with raw bell pepper: red and yellow for highlights. [PER SERVING
  4. (using store bought*PESTO* - basil, cheese, pine nuts, oil: 446cals, 25g
  5. "Cilantro Pesto, Spicy or possibly Sweet Green Rice" by Curtis Akins. -patH
  6. AUTHOR'S
  7. NOTE: "I think I've made this dish more often than any other. It always makes everyone happy and contented. You can choose any vegetables which are in season, but I like to select all greens ones." -Irena Chalmers, author of "Cooking in Clay," "An Edible Christmas (A Treasury of Recipes for the Holiday)," and "American Bistro."
  8. NOTES : idea: Serve with mixed berries with melon chunks.
  9. PESTO: Instead of oil, Aikens has used juice, broth, wine, water, etc to suspend pureed basil.

Nutrition Facts

Amount Per Serving %DV
Serving Size 258g
Recipe makes 6 servings
Calories 321  
Calories from Fat 92 29%
Total Fat 10.37g 13%
Saturated Fat 5.41g 22%
Trans Fat 0.0g  
Cholesterol 116mg 39%
Sodium 841mg 35%
Potassium 546mg 16%
Total Carbs 38.0g 10%
Dietary Fiber 7.1g 24%
Sugars 2.82g 2%
Protein 19.47g 31%
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