1. Cook the ravioli according to package directions. Drain and set
aside, tossing with olive oil or butter to prevent sticking.
2. Heat the cauliflower sauce in a large saucepan. Add the flour and
whisk until smooth. Add the tomatoes and heat gently until the sauce
is thickened slightly. Gently stir in the basil and ravioli until well mixed.
Top with Parmesan cheese. You can also serve this stacked like in the
picture, with the sauce and toppings poured over the cooked ravioli.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (25g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 32 (35%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11mg||3 %|
|Sodium 191.2mg||7 %|
|Potassium 23.6mg||1 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 9.9g|
|Protein 4.9g||7 %|
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: 91
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