Ravioli Rapido

Spinach and ricotta ravioli in white wine sauce.

  • 1 packet Spinach and Ricotta Ravioli (625g)
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 1/2 cup white wine
  • 875 g can reduced salt peeled tomatoes, chopped
  • 1/4 cup fresh basil leaves
  • 1 Tbsp Parmesan cheese, shredded (10g)


  1. Cook the ravioli in a large saucepan of boiling water until al dente. Remove and keep warm.
  2. Sauté the garlic and onion. Add the wine and tomatoes including the juice and simmer for 10 minutes or until reduced by half.
  3. Finely shred the basil leaves and stir through sauce. Pour sauce over ravioli and sprinkle with parmesan.
  4. Serve with a green salad.

Recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Reproduced with permission from CalorieKing.com.au. All material copyright CalorieKing.com.au

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