Lemony Ravioli With Sun-Dried Tomatoes Lemony Ravioli With Sun-Dried Tomatoes

Lemony Ravioli With Sun-Dried Tomatoes Image by: Angus Fergusson

Let the flavour of fresh ravioli shine with a light lemony butter-based sauce. Stuffed fresh (or frozen) pasta doesn't take long to cook. Check for doneness once the ravioli float to the top.

  • Prep time 15 minutes
  • Total time 20 minutes

Ingredients

  • 250 g fresh vegetable- or cheese-filled ravioli
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup thinly sliced drained oil-packed sun-dried tomatoes
  • 2 cloves garlic , minced
  • 1/4 cup Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon thinly sliced lemon zest
  • 3 tablespoons lemon juice
  • 1 tablespoon capers , drained and rinsed

Method

In saucepan of boiling salted water, cook pasta according to package instructions. Reserving 1/3 cup of the cooking liquid, drain.

In large nonstick skillet, heat butter and oil over medium heat until melted; cook sun-dried tomatoes and garlic, stirring often, until fragrant, 2 to 3 minutes. Add pasta, Parmesan, parsley, lemon zest, lemon juice and capers; cook, stirring gently, for 2 minutes. Stir in enough of the reserved cooking liquid to coat.

Makes 2 to 3 servings.

Nutritional facts Per each of 3 servings: about

  • Fibre 3 g
  • Sodium 779 mg
  • Sugars 3 g
  • Protein 10 g
  • Calories 322
  • Total fat 18 g
  • Potassium 211 mg
  • Cholesterol 39 mg
  • Saturated fat 6 g
  • Total carbohydrate 32 g

%RDI

  • Iron 18
  • Fibre 0.0
  • Folate 5
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9
  • Vitamin C 35
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemony Ravioli With Sun-Dried Tomatoes

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