Ravioli With Broccoli Raab
Preparation Time: 10 minutes
Cooking Time: 30
Kitchen basics like olive oil and fresh lemon zest make an instant sauce for frozen ravioli. Broccoli raab isn't related to broccoli at all; it's actually a member of the cabbage and turnip family.
1/4 cup chopped toasted walnuts
1 9-oz. pkg. frozen soy ravioli, such as Celentano Vegetarian
1 bunch broccoli raab (1 lb.), trimmed and cut into 1-inch pieces
2/3 cup grated soy Parmesan cheese, optional
3 Tbs. olive oil
2 tsp. chopped fresh rosemary, optional
1 tsp. lemon zest
1. Toast walnut pieces in skillet over medium heat 3 to 4 minutes, or until browned and fragrant.
2. Cook ravioli according to package directions. Meanwhile, bring 1/2 cup water to a boil in large saucepan. Add broccoli raab, cover, and simmer 5 minutes, or until tender, stirring occasionally. Drain broccoli raab and ravioli, and transfer to bowl. Toss in 1/3 cup soy cheese, if using, olive oil, rosemary and lemon zest.
3. Divide between 3 plates, and garnish with walnuts. Sprinkle with remaining soy cheese, season with salt and pepper, and serve.
PER SERVING: 343 CAL; 12 G PROT; 22 G TOTAL FAT ( 2 SAT. FAT) ; 27 G CARB.; 188 MG SOD.; 2 G FIBER; 2 G SUGARS
By: Vegetarian Times