Tricolor Tomato Ravioli
Almost too pretty to eat, this colorful pasta main recipe combines ravioli, tomatoes, spinach, and Parmesan cheese into one delicious main dish.
Ingredients
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1 24- to 25-oz. pkg. frozen cheese-filled ravioli
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4 large tomatoes, such as green zebra, yellow, and/or red, cut in thin wedges and seeded (about 4 cups)
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3/4 cup small fresh basil leaves
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1/4 cup drained capers
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1/2 tsp. ground black pepper
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1/4 tsp. salt
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2 Tbsp. butter
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6 cloves garlic, minced
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2 cups fresh baby spinach
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1/2 cup shredded Parmesan cheese
Directions
1.
Cook frozen ravioli according to package directions; drain. Meanwhile, in a large bowl combine tomatoes, basil, capers, pepper, and salt; set aside.
2.
In large skillet melt butter over medium heat. Add garlic and cook for 30 seconds. Add tomato mixture; cook just until heated through. Remove from heat; gently stir in spinach.
3.
To serve, place cooked ravioli on serving platter. Spoon tomato mixture over ravioli. Sprinkle Parmesan on top. Makes 4 servings.
Nutrition information
Calories 480, Total Fat 18 g, Saturated Fat 11 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 93 mg, Sodium 914 mg, Carbohydrate 57 g, Total Sugar 7 g, Fiber 5 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 53%, Calcium 42%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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