nutritional information


  • Calories: 343
  • Protein: 12 g
  • Total Fat: 22 g
  • Saturated Fat: 2 g
  • Carbohydrates: 27 g
  • Sodium: 188 mg
  • Fiber: 2 g
  • Sugar: 2 g

Ravioli with Broccoli Raab

Ravioli with Broccoli Raab

Serves 3

30 minutes or fewer

30 minutes or fewer   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.
  • ¼ 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
  • ⅔ 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.
January 2007

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