Ravioli with Homemade Tomato Sauce


Ravioli with Homemade Tomato Sauce Photo
Ravioli with Homemade Tomato Sauce

YIELD Makes 6 servings

Assemble this casserole early in the day–no precooking required. Cover and refrigerate, then microwave just before serving. Voila! Dinner is served!


3 cloves garlic, peeled
1/2 cup fresh basil leaves
3 cups seeded peeled tomatoes, cut into quarters
2 tablespoons tomato paste
2 tablespoons prepared fat-free Italian salad dressing
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
1 package (9 ounces) uncooked refrigerated reduced-fat cheese ravioli
2 cups shredded washed spinach leaves
1 cup (4 ounces) shredded part-skim mozzarella cheese


Microwave Directions

  1. To prepare tomato sauce, process garlic in food processor until coarsely chopped. Add basil; process until coarsely chopped. Add tomatoes, tomato paste, salad dressing, vinegar and pepper; process, using on/off pulsing action, until tomatoes are chopped.
  2. Spray 9-inch square microwavable dish with nonstick cooking spray. Spread 1 cup tomato sauce in dish. Layer half of ravioli and spinach over tomato sauce. Repeat layers with 1 cup tomato sauce and remaining ravioli and spinach. Top with remaining 1 cup tomato sauce. Cover with plastic wrap; refrigerate 1 to 8 hours.
  3. Vent plastic wrap. Microwave on MEDIUM (50%) 20 minutes or until pasta is tender and hot. Sprinkle with cheese. Microwave on HIGH 3 minutes or just until cheese melts. Let stand, covered, 5 minutes before serving.
This recipe appears in: Italian
Serving Size: 1/6 of total recipe
Sodium 401 mg
Protein 13 g
Fiber 3 g
Carbohydrate 26 g
Cholesterol 40 mg
Saturated Fat 3 g
Total Fat 6 g
Calories from Fat 26 %
Calories 206
Meat 1
Vegetable 2
Starch 1
Fat 1/2
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