Ravioli with Bell Pepper Sauce

May/June 1998, The EatingWell Diabetes Cookbook (2005)

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Freezer staples—frozen bell peppers with onions and individually quick-frozen spinach—give a simple tomato-based pasta sauce complexity and a big boost of nutrients.

"I made this recipe the other night and it turned out pretty well. I used two green peppers and one onion in place of the frozen stir fry vegetables, and this made for a chunky sauce. I was a bit low on ravioli so I had a lot of extra...
Ravioli with Bell Pepper Sauce

Makes: 8 servings, 1 cup each

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  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons finely chopped fresh rosemary, divided
  • 1 16-ounce package frozen stir-fry vegetables, (bell peppers and onions)
  • 1 14-ounce can diced tomatoes, undrained
  • 1 cup individually quick-frozen spinach
  • Freshly ground pepper, to taste
  • 24 ounces fresh or frozen cheese ravioli
  • 1/2 cup freshly grated Parmesan cheese


  1. Put a large pot of lightly salted water on to boil for cooking ravioli.
  2. Heat oil in a large nonstick skillet over medium heat. Add garlic and 1 teaspoon rosemary; cook, stirring, until fragrant, about 1 minute. Add stir-fry vegetables and tomatoes. Bring to a simmer. Cook until vegetables are tender, 5 to 10 minutes. Stir in spinach; cook until tender, about 2 minutes more. Add the remaining 1 teaspoon rosemary and season with pepper.
  3. Meanwhile, cook ravioli in the boiling water until they float, 5 to 7 minutes. Drain and transfer to a large bowl. Toss with the sauce. Serve with Parmesan. Substitution: In place of the frozen stir-fry mixture, use 1 onion and 2 bell peppers, sliced.


Per serving: 267 calories; 8 g fat (4 g sat, 1 g mono); 41 mg cholesterol; 30 g carbohydrates; 12 g protein; 3 g fiber; 332 mg sodium; 10 mg potassium.

Nutrition Bonus: Vitamin A (20% daily value), Vitamin C (20% dv), Calcium (20% dv).

Carbohydrate Servings: 2

Exchanges: 11/2 starch, 1 vegetable, 1 high-fat meat, 1/2 very lean meat

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