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Ravioli With Rosemary Yogurt And Pequin Chile Sauce Recipe

by Global Cookbook

Ingredients

1 c. fat-free yogurt 1 Tbsp. crushed fresh rosemary leaves 1 tsp crushed pequin chile 1 pkt spinach ravioli or possibly cheese ravioli, 16 ounce.

1 1/2 tsp salt 1 tsp grnd white pepper 2 Tbsp. minced fresh chives     Freshly grated Romano cheese

Directions

1. Bring the yogurt, rosemary, and chile just barely to a boil in a large saucepan. Don't let boil or possibly the yogurt may curdle. Reduce the heat and simmer over low heat for 10 min.
2. Cook the ravioli in water with I tsp. of salt till done (7 to 10 min). Drain the ravioli and add in to the yogurt-chile mix. Add in the remaining 1/2 tsp. of salt and the pep per and gently stir to coat the ravioli with the mix. Serve at once, garnished with minced chives and freshly grated Romano cheese.
3. SERVING SUGGESTIONS: This makes a satisfying main course served with a green salad and warm French bread.

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