30-minute recipes.(fast food)

Publication: Vegetarian Times

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COPYRIGHT 2004 Vegetarian Times, Inc. All rights reserved.

Cheese Ravioli with Grape Tomatoes | Open-Faced Portobello Sandwiches | Cheese and Bean Quesadillas Red, Red Salad | Buckwheat Banana Pancakes | Barley and "Meatballs"



Cheese Ravioli with Grape Tomatoes SERVES 4 A cheerful pasta dish, this entree builds on several basic ingredients for a quick-cook meal. Serve with a tossed green salad, brownies or blondies and fruit juice. 9 oz. fresh cheese-filled ravioli 2 Tbs. olive oil 1 bunch spinach, rinsed and stemmed 2 cups grape or cherry tomatoes 1 Tbs. onion powder Salt and freshly ground black pepper to taste 4 Tbs. grated Parmesan cheese 1. Bring a large pot of lightly salted water to a boil over medium-high heat, and add ravioli. Cook for 3 to 5 minutes, or until ravioli float to surface and are tender. Remove from heat, drain and set aside. 2. Heat oil in large skillet over medium heat, and add spinach, tomatoes, onion powder, salt and pepper, and saute until spinach and tomatoes wilt, for 5 to 7 minutes. Stir ravioli, and cook for 2 to 3 minutes more. Remove from heat. 3. To serve, spoon equal portions onto individual plates, and sprinkle evenly with Parmesan cheese. PER SERVING: 270 CAL; 12G PROT; 13G TOTAL FAT; (4G SAT. FAT); 28G CARB; 30MG CHOL; 260MG SOD: 5G FIBER; 4G SUGARS Open-Faced...

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