Cheese ravioli with chunky marinara sauce
Recipe by J Marie
1 1/2 cups reduced-fat four cheese refrigerated ravioli (4 1/2 oz.)
1 cup water
1/4 cup coarsely chopped carrot
2 tablespoons chopped onion
3/4cup marinara sauce
1/4 medium zucchini, halved lengthwise and sliced 1/4 inch thick (about 1/2 cup)
1/8 teaspoon fennel seeds, crushed
2 teaspoons finely shredded Parmesan cheese or grated Parmesan cheese
1 teaspoon slivered fresh basil (optional)
1. 1. Cook ravioli according to package directions.
2. Meanwhile, in small saucepan combine water, carrot and onion. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes. Drain well. Return vegetables to saucepan. Stir in marinara sauce, zucchini and fennel. Bring to boiling. Reduce heat. Simmer, covered, for 1 minute. Remove lid. Simmer, uncovered, for 1 to 3 minutes more or until desired consistency.
3. Arrange ravioli on serving plate. Spoon marinara mixture on top. Sprinkle with cheese and basil (if desired).
2. ***Make it a meal:
Tossed salad with 2 tablespoons fat-free salad dressing
1 multigrain Italian or French roll
Sparkling water with lime wedge
May 20, 2011 03:21
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