Cheese Ravioli With Rosemary And Lemon Recipe
Servings: 4
Ingredients
- 1 pkt (16-ounce) cheese ravioli
- 1 c. Fat-free cottage cheese
- 1/2 c. Evaporated skim lowfat milk
- 1 tsp Dry rosemary
- 1/4 tsp Salt
- 1/4 tsp Freshly grnd black pepper
- 2 tsp Fresh lemon juice
- 1/4 c. Finely shredded Parmesan
- 3 Tbsp. Snipped fresh chives
- 1 tsp Finely shredded lemon peel Lemon wedges, optional
Directions
- Cook the pasta according to directions on the package. Drain and set aside.
- If necessary, cover to keep hot.
- Meanwhile, in a blender or possibly food processor, blend or possibly process the cottage cheese, lowfat milk, rosemary, salt, and pepper till smooth. Set the cottage cheese mix aside.
- Combine the Parmesan cheese, chives, and lemon peel.
- Drain the ravioli and transfer it to a bowl. Drizzle the lemon juice over the warm ravioli and gently toss. Then pour the cottage cheese mix on top and gently toss till coated.
- To serve, transfer the ravioli to plates.
- Sprinkle the cheese-chives-lemon peel mix on top of each serving. If you like, serve with lemon wedges.
- Servings: 4 (only with salad); 3
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 118 | |
| Calories from Fat 53 | 45% |
| Total Fat 6.06g | 8% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 455mg | 19% |
| Potassium 175mg | 5% |
| Total Carbs 5.94g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.74g | 3% |
| Protein 10.0g | 16% |
