Creamy Stuffed Pasta With Tomatoes & Garlic
 
This dish can be made with any kind of stuffed pasta, such as any 
combination of cheese, vegetable or meat tortellini or ravioli. 
 
2 clove  fresh garlic
4   ripe Roma tomatoes
1/3 cup  fresh basil leaves, loosely packed
2   packages (9 ounces each) chicken-parmesan ravioli or other stuffed pasta
3/4 cup  fat-free ricotta cheese
3 Tbsp  grated Parmesan cheese
 
Bring 2 1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch oven 
or soup pot. While the water comes to a boil, peel the garlic and mince 
it. Place the minced garlic in a 3-quart or larger bowl. Core the 
tomatoes, cut them into quarters lengthwise, then cut the quarters into 
bite-sized pieces. Add them to the bowl. When the water boils, add the 
ravioli and cook according to package directions.Meanwhile, rinse and pat 
the basil leaves dry. Remove any tough stems. Chop the basil leaves, and 
add them to the bowl with the tomatoes and garlic. Add the ricotta cheese 
to the bowl and stir well. When the ravioli is done, drain it well in a 
colander, shaking to remove as much water as possible. Add the ravioli to 
the bowl. Sprinkle on the Parmesan cheese and toss gently until the 
ravioli is coated with sauce. Serve at once. Makes 4 to 6 servings. 
 
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(ID: 79967) Mirror: rec.food.recipes: Mon, Dec 9, 2002


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