From the Deborah Madison's cookbook "Vegetarian Cooking for Everyone", this is a delicious fresh salad for summertime when the ingredients are at their best.
1. Cook ravioli until pasta is just done-- you don't want them to get mushy.
2. Mix tomatoes, artichokes, basil, olives, capers and oil in a bowl. Add ravioli and mix carefully, taking care not to damage the pasta.
3. Sprinkle with salt, pepper and vinegar to taste. Enjoy!
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Serving Size: 1 Serving (418g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 201 | ||
Calories from Fat: 143 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 427.4mg | 15 % | |
Potassium 694.3mg | 18 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 8.9g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 201
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