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
- Credits : Canadian Living Magazine
Ingredients
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
- Folate 5
- Calcium 14
- Vitamin A 9
- Vitamin C 35
