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Ravioli with Broccoli Raab

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.

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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.

Servings
3

Ingredients

  • 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

Preparation

Toast walnut pieces in skillet over medium heat 3 to 4 minutes, or until browned and fragrant.

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.

Divide between 3 plates, and garnish with walnuts. Sprinkle with remaining soy cheese, season with salt and pepper, and serve.

Nutrition Information

  • Calories 343
  • Carbohydrate Content 27 g
  • Cholesterol Content 0 mg
  • Fat Content 22 g
  • Fiber Content 2 g
  • Protein Content 12 g
  • Saturated Fat Content 2 g
  • Sodium Content 188 mg
  • Sugar Content 2 g