Ellie Krieger - Ravioli Toss

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4 plum tomatoes
1 12oz jar roasted red peppers, drained, rinsed, and chopped
2 Tbs olive oil
1.5 Tbs red wine vinegar
1 clove garlic, minced
1 lb fresh whole wheat ravioli
5 c arugula leaves, coarsely chopped
1. In a large bowl, combine the tomatoes, roasted peppers, olive oil, vinegar, and garlic. Season to taste with salt and black pepper. Let the vegetable mixture sit at room temperature while you are cooking the ravioli.
2. Cook the ravioli according the directions on the package. Drain and add to the vegetables along with the arugula. Toss and serve at once.
4 servings

450 calories, 20g fat, 8g protein

Janice Cook

Member since Jan 2010

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