Friday, February 19, 2010

Healthy Ravioli Toss

From Cooking Light Magazine, March 2010.

: 6 (serving size: 1 1/2 cups pasta mixture and about 2 teaspoons cheese)


2 (9-ounce) packages refrigerated whole-wheat four-cheese ravioli
2 cups (2-inch) cut green beans (about 1/2 pound)
1/2 cup thinly sliced sun-dried tomatoes, packed without oil (about 6)
2 tablespoons olive oil
2 tablespoons red wine vinegar
4 plum tomatoes, chopped (about 1 pound)
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

1. Prepare pasta according to package directions, omitting salt and oil. Add beans to pasta during last 5 minutes of cooking. Drain.
2. Combine sun-dried tomatoes and next 4 ingredients (through garlic) in a large bowl. Add pasta mixture, salt, and pepper; toss gently to combine. Top with cheese.

Vary the veggies you toss with the ravioli. Try a combo of bell peppers and sliced red onion, or tomatoes, garlic, and plenty of fresh herbs.


  1. thanks for posting this :) for some reason, the online cooking light doesn't link any of the ellie recipes from the march issue!

  2. Thank GOODNESS you posted this recipe. I had copied this recipe from the magazine years ago and part of the recipe is missing. Though I could probably make it without. It's the best RAVIOLI I ever had. We LOVE THIS RECIPE. Thanks Again.