A cheerful pasta dish, this entrée builds on several basic ingredients for a quick-cook meal. Serve with a tossed green salad, brownies or blondies and fruit juice. Serves 4.
9 oz. fresh cheese-filled ravioli
2 Tbs. olive oil
1 bunch spinach, rinsed and stemmed
2 cups grape or cherry tomatoes
1 Tbs. onion powder
Salt and freshly ground black pepper to taste
4 Tbs. grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil over medium-high heat, and add ravioli. Cook for 3 to 5 minutes, or until ravioli float to surface and are tender. Remove from heat, drain, and set aside.
2. Heat oil in large skillet over medium heat, and add spinach, tomatoes, onion powder, salt and pepper, and sauté 5 to 7 minutes, or until spinach and tomatoes wilt. Stir in ravioli, and cook for 2 to 3 minutes more. Remove from heat.
3. To serve, spoon equal portions onto individual plates, and sprinkle evenly with Parmesan cheese.
PER SERVING: 270 Calories, 12g Protein, 13g Total Fat (4G Saturated Fat), 28g, Carbohydrates, 30mg Cholesterol, 260mg Sodium, 5g Fiber, 4g Sugars
Cheese Ravioli with Grape Tomatoes