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Add a photoServings: 4
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.
- 1Â 1/2 tsp salt
- 1 tsp grnd white pepper
- 2 Tbsp. minced fresh chives
- Â Â Freshly grated Romano cheese
Directions
- 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.
- 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.
- SERVING SUGGESTIONS: This makes a satisfying main course served with a green salad and warm French bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 4 servings | |
| Calories 75 | |
| Calories from Fat 37 | 49% |
| Total Fat 4.22g | 5% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 1005mg | 42% |
| Potassium 129mg | 4% |
| Total Carbs 4.9g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.98g | 2% |
| Protein 4.8g | 8% |
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