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Ravioli with Sweet Potato Sauce

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  • Ravioli with Sweet Potato Sauce

    Ravioli with Sweet Potato Sauce
    by Lotsofhats

    4 Servings—Lacto
    1 large sweet potato (about 8 oz.)
    16-oz. pkg. frozen vegetable-filled ravioli or tortellini
    1 Tbs. butter or soy margarine
    2 to 3 cloves garlic, minced
    1 cup low-fat milk or soy milk or as needed
    Salt and freshly ground black pepper to taste
    1 cup frozen green petite peas, thawed
    Chopped fresh parsley for garnish (optional)
    Pierce several holes in skin of sweet potato with a fork. Microwave sweet potato on high power about 8 minutes or until tender. Plunge potato into a bowl of cold water (or, if you microwaved an extra sweet potato from the previous night’s dinner, simply use it as is).
    Meanwhile, cook frozen pasta in a large pot of rapidly boiling water according to package directions. Drain well and return to the pot.
    In small skillet, melt butter over medium heat. Add garlic and cook, stirring often, for 1 minute. Remove from heat.
    Peel sweet potato and mash it well in a medium bowl. Stir in garlic and enough milk to achieve the consistency of a thick sauce. Season with salt and pepper.
    Add sauce to cooked pasta in the pot. Stir in green peas and heat through. Garnish with parsley and serve right away.
    PER serving: 269 CAL; 12 G PROT; 9 G TOTAL FAT (3 SAT. FAT); 36 G CARB.; 17 MG CHOL; 501 MG SOD.; 5 G FIBER
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