Cheese Ravioli with Chunky Marinara Sauce
- Number of Servings: 1
Ingredients
Buitoni, Light Four Cheese Ravioli, 1.5 Cup Baby Carrots, raw, 2 large Onions, raw, 2 tbsp chopped Barilla Marinara Sauce, 0.75 cup *Fennel seed, .18 tsp Parmesan Cheese, grated, .66 tbsp
1.Cook ravioli according to package directions.
2.Meanwhile, in small saucepan combine water, carrot and onion. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes. Drain well. Return vegetables to saucepan. Stir in marinara sauce, zucchini and fennel. Bring to boiling. Reduce heat. Simmer, covered, for 1 minute. Remove lid. Simmer, uncovered, for 1 to 3 minutes more or until desired consistency.
3.Arrange ravioli on serving plate. Spoon marinara mixture on top. Sprinkle with cheese and basil (if desired).
Number of Servings: 1
Recipe submitted by SparkPeople user JAYDENSMOM2004.
2.Meanwhile, in small saucepan combine water, carrot and onion. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes. Drain well. Return vegetables to saucepan. Stir in marinara sauce, zucchini and fennel. Bring to boiling. Reduce heat. Simmer, covered, for 1 minute. Remove lid. Simmer, uncovered, for 1 to 3 minutes more or until desired consistency.
3.Arrange ravioli on serving plate. Spoon marinara mixture on top. Sprinkle with cheese and basil (if desired).
Number of Servings: 1
Recipe submitted by SparkPeople user JAYDENSMOM2004.
Nutritional Info Amount Per Serving
- Calories: 452.3
- Total Fat: 9.6 g
- Cholesterol: 56.6 mg
- Sodium: 1,314.9 mg
- Total Carbs: 71.7 g
- Dietary Fiber: 6.4 g
- Protein: 20.5 g
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