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  • Spinach Ravioli With Summer Vegetables

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    Spinach Ravioli With Summer Vegetables
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 18 ounce spinach ravioli
    •     filled with spinach and lowfat ricotta
    • 1 c. fresh peas shelled
    • 1 c. asparagus tips
    • 2 c. broccoli florets
    • 1 sm green zucchini halved lengthwise and 1/4-inch sliced
    • 1/2 lb string beans
    • 1/2 lb sugar snap peas
    • 6 ounce basil pesto *see below 6-7 ounce container
    • 1 c. grated Parmesan cheese divided
    •     tortellini, spinach-filled

    Directions

    1. Cook the ravioli in a large saucepan of boiling salted water. Drain and place in a large bowl. In the meantime steam all the vegetables. Add in the vegetables to the ravioli and toss with the pesto. Sprinkle with half a c. of Parmesan cheese. Serve the mix warm or possibly at room temperature. Pass around the remaining cheese.
    2. PAT'S NOTES: Grate 3/4 c. fresh Parmesan. Shave the rest. The chips of cheese are an attractive way to serve this green dish. Substitute a combination of tortellini and fettuccine; vary the size of the pasta.
    3. Garnish with raw bell pepper: red and yellow for highlights. [PER SERVING
    4. (using store bought*PESTO* - basil, cheese, pine nuts, oil: 446cals, 25g
    5. "Cilantro Pesto, Spicy or possibly Sweet Green Rice" by Curtis Akins. -patH
    6. AUTHOR'S
    7. NOTE: "I think I've made this dish more often than any other. It always makes everyone happy and contented. You can choose any vegetables which are in season, but I like to select all greens ones." -Irena Chalmers, author of "Cooking in Clay," "An Edible Christmas (A Treasury of Recipes for the Holiday)," and "American Bistro."
    8. NOTES : idea: Serve with mixed berries with melon chunks.
    9. PESTO: Instead of oil, Aikens has used juice, broth, wine, water, etc to suspend pureed basil.

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