“I first served this pasta dish with a tossed salad when friends dropped by and stayed for dinner,” recalls Amy Burns of Charleston, Illinois. “Since then, I've modified it to include some vegetables, so it's a complete meal by itself. My sons ask for it all the time. Frozen peas, corn, chopped broccoli and sliced zucchini can be used alone or in any combination that you like in place of the vegetable medley listed,” she adds.
This recipe is:
Nutritional Facts 1 serving (1 cup) equals 339 calories, 15 g fat (9 g saturated fat), 73 mg cholesterol, 391 mg sodium, 35 g carbohydrate, 3 g fiber, 15 g protein.
Originally published as Cheese Ravioli with Veggies in
September/October 2005, p21
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jun. 08, 2011 by lurky27
Easy, yummy, & filling!~ Theresa
Easy, yummy, & filling!
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