Try this Ravioli with Roasted Tomatoes and Arugula recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450
Place tomato halves on a rimmed baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat.
Bake stirring occasionally, until tomatoes are soft and brown in places - about 20 minutes.
Prepare ravioli. Drain, saving 1/2 cup of liquid.
In a large sauté pan, sauté garlic and shallots in olive oil. Add 1/4 cup cooking water and arugula. Stir over medium heat until wilted. Stir in tomatoes and ravioli. Add basil. Sprinkle with cheese
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 354 | ||
Calories from Fat: 109 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 49.1mg | 15 % | |
Sodium 593.5mg | 20 % | |
Potassium 558.9mg | 15 % | |
Total Carbohydrate 45.7g | 13 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 40.4g | ||
Protein 16.6g | 24 % | |
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: 354
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