Cheese ravioli with rosemary and lemon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (16-oz) cheese ravioli |
| 1 | cup | Fat-free cottage cheese |
| ½ | cup | Evaporated skim milk |
| 1 | teaspoon | Dried rosemary |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 2 | teaspoons | Fresh lemon juice |
| ¼ | cup | Finely shredded Parmesan |
| 3 | tablespoons | Snipped fresh chives |
| 1 | teaspoon | 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 warm.
Meanwhile, in a blender or food processor, blend or process the cottage cheese, milk, rosemary, salt, and pepper until smooth. Set the cottage cheese mixture aside.
Combine the Parmesan cheese, chives, and lemon peel.
Drain the ravioli and transfer it to a bowl. Drizzle the lemon juice over the hot ravioli and gently toss. Then pour the cottage cheese mixture on top and gently toss until coated.
To serve, transfer the ravioli to plates.
Sprinkle the cheese-chives-lemon peel mixture on top of each serving. If desired, serve with lemon wedges.
Servings: 4 (only with salad); 3 Recipe by:
Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@...> on Dec 11, 1997