Heat a loarge pot of water to cook broccoli and boil the pasta.
In a blender, whirl bell pepper, broth and garlic until smoothly pureed. Pour into a 2-quart pan; add cream cheese and Italian seasoning. Heat to simmering over medium-low heat; whisk to smoothly blend cheese. Keep sauce warm over low heat.
Add broccoli to boiling water and cook until crisp-tender, 3 to 4 minutes. Scoop out broccoli with a slotted spoon and place in a colander to drain. Drop ravioli into boiling water; boil gently 4 to 5 minutes or until tender, stirring occasionally. Drain. Place ravioli in a serving bowl. Add sauce and toss gently. Garnish with broccoli florets.
Per serving: 344 calories, 13 g. fat, 15 g protein, 40 g carbohydrates, 82 mg cholesterol, 554 mg sodium.
Your Vegetable Ravioli with Red Bell Pepper Cream is ready. Good luck!
Related recipes: Pasta, Entree, Low-fat
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