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Cheese Ravioli with Veggie Tomato Sauce

Ingredients

  • 3 cups of cheese ravioli
  • 1 tbsp olive oil
  • 2 tbsp chopped onions
  • 4 tomatoes
  • 3 zucchinis
  • 1 carrot
  • ½ red pepper, seedless
  • ¼ tsp salt
  • Black pepper to taste
  • Fresh basil and rosemary to taste
  • 3 tbsp parmesan cheese

Directions

  1. Boil 2 quarts of water in a large pan. Then take ravioli to a boil, follow package instructions for boiling time. Drain it when ready.
  2. Chop the tomatoes, the zucchini and the carrots.
  3. Heat up a large skillet, add the olive oil and then the onions and cook them for 1 minute.
  4. Add to the skillet the chopped tomatoes, zucchini and carrots and cover to cook in medium heat for 2 minutes.
  5. Add the basil, rosemary, salt and pepper and let it cook for 2 more minutes.
  6. Blend the vegetable mixture.
  7. Pour sauce on top of cooked ravioli. Top it with parmesan cheese.

Note

Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Servings

Makes 4 servings

Serving Suggestions

Serve with dark green salad
Nutrition Facts Servings Per Recipe: 4
 
Amount Per Serving Calories 314
 
Total Fat 11.0g
Saturated Fat 5.0g
Trans Fat 0.0g
Sodium 487.1mg
 
Total Carbohydrate
Dietary Fiber 5.8g
Sugars 7.9g
 
Protein 14.5g
 
Vitamin A 85%
Vitamin C 111%
Calcium 23%
Iron 13%

Exchanges per Serving