Ravioli in Chunky Tomato-Vegetable Sauce
Here's a nice compromise between convenience food and homemade. Buy the ravioli (if you have a local Italian pasta shop that makes them fresh, all the better), but make the pasta sauce.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup reduced-sodium chicken broth
  • 10 ounces mushrooms, thinly sliced
  • 3 cups canned diced tomatoes
  • 2 carrots, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons chopped fresh basil
  • 1-1/2 cups fresh or frozen corn kernels
  • 8 ounces refrigerated spinach, vegetable, or pesto ravioli

1. In large skillet, combine onion, garlic, and broth. Bring to a boil, reduce to a simmer, and cook, stirring frequently, until onion is softened, about 5 minutes. Add mushrooms and cook until they begin to give up their liquid, about 2 minutes.

2. Stir in tomatoes, carrots, salt, and pepper and bring to boil. Reduce to a simmer, partially cover, and cook, stirring occasionally, until mixture is slightly thickened, about 15 minutes.

3. Stir in corn and basil, re-cover, and cook until the vegetables are tender, about 10 minutes.

4. Meanwhile, in large pot of boiling water, cook ravioli until just tender. Drain well. Add ravioli to sauce and toss to combine.

Nutritional Information
Per serving: 195 calories, 1.3g total fat (.4g saturated), 1mg cholesterol, 6.8g dietary fiber (.7g soluble), 41g carbohydrate, 9g protein, 768mg sodium.
Good source of: beta carotene, fiber, iron, potassium.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time