Try this PASTA-VEGETARIAN- Cheese Ravioli w/ Pesto recipe, or contribute your own.
Suggest a better description1. Cook Ravioli according to pckg directions; omit salt & fat. Drain.
2. Combine spinacch, basil, salt, red pepper, and garlic in a food processor. With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.
3. Combine ravioli, pesto and tomato in a medium saucepan over medium-high heat; cook 1min or until warm. Spoon 3/4cup into each of 4 bowls; sprinkle each serving w/ 2tblsp cheese and about 4 tsp nuts. Garnish w/ basil leaves if desired.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: Servings | ||
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Calories: 603 | ||
Calories from Fat: 527 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.6g | 78 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 28.3g | ||
Polyunsanturated Fat 18.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 43mg | 1 % | |
Potassium 966.3mg | 25 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 13.5g | ||
Protein 10.1g | 14 % | |
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: 603
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