Ravioli with Tomato Pesto
the Editors of Publications International, Ltd.
Ravioli with Tomato Pesto
Yield
Makes 2 servings
Ingredients
| 4 | ounces frozen cheese ravioli |
| 1-1/4 | cups coarsely chopped plum tomatoes |
| 1/4 | cup fresh basil leaves |
| 2 | teaspoons pine nuts |
| 2 | teaspoons olive oil |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| 1 | tablespoon grated Parmesan cheese |
Preparation
- Cook ravioli according to package directions; drain.
- Meanwhile, combine tomatoes, basil, pine nuts, oil, salt and pepper in food processor. Process using on/off pulses just until ingredients are chopped. Serve sauce over hot cooked ravioli. Top with cheese.
Nutritional Information
| Fiber | 3 g |
| Carbohydrate | 20 g |
| Cholesterol | 59 mg |
| Saturated Fat | 2 g |
| Total Fat | 10 g |
| Calories from Fat | 34 % |
| Calories | 175 |
| Protein | 10 g |
| Sodium | 459 mg |
Dietary Exchange
| Meat | 1 |
| Vegetable | 1 |
| Starch | 1 |
| Fat | 1/2 |
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