Garden Style Ravioli Recipes
4 ounce ravioli, light cheese filled
½ medium red bell pepper, chopped
½ medium green bell pepper, chopped
½ medium carrots cut into long strips (thin)
½ medium tomato, chopped
½ small onion, chopped
1/8 cup chicken broth, low sodium
1 clove garlic, minced
½ teaspoon dried tarragon, crushed or 1 teaspoon fresh tarragon
½ tablespoon olive oil
- Cook ravioli according to the procedure mentioned on the packed. But do not add any oil or salt while cooking the pasta. When done drain the pasta well and return them into the hot pan.
- Heat oil over a medium-high flame in a medium size nonstick pan. Add garlic, onions, carrots, red pepper, green pepper to the hot oil and cook for about 5 minutes. Stir occasionally. As the vegetables become tender, stir in the broth, tomatoes and crushed or fresh tarragon. Cook for 5 more minutes, stirring constantly. When the contents are heated through, add the vegetable mixture to the cooked ravioli. Stir well to combine all the ingredients, or toss gently for an even mixture.
- As the pasta is cooked through transfer it in a serving plate. Serve hot. You may garnish the dish with basil or tarragon spring and jalapeño peppers if desired. This recipe makes two servings.
- You may substitute tarragon with fresh or dried basil leaves.
- The chicken broth that you use should be low in fat along with low sodium content. This will help to reduce the total fat content of the recipe.
- This recipe provides around 280 calories, 13 gm proteins and 9 gm fat.
- If you are on a weight loss diet or you are really heath conscious then prefer using any other whole grain pasta. The ravioli used in this recipe is also lightly cheese filled, so you may substitute that with any other whole grain pasta. Whole grain products are packed with many nutrients and fiber compared to refined flour products.
- This recipe contains milk (lactose) and wheat or gluten. A person with lactose intolerance or gluten sensitivity should include this recipe in their diet only after these considerations.
- Garden-style ravioli can be eaten as a part of your major meals that is in your lunch or supper. The sodium content of this recipe is around 380 mg per serving, so if you are on a low sodium diet or sodium restriction diet you may calculate your daily sodium intake accordingly.