Cheese Ravioli with Rosemary and Lemon

Title:
Cheese Ravioli with Rosemary and Lemon

Yield:
4 Servings

Categories:
Main
course,
Vegetarian,
Pasta,
Quick




Ingredients:





     1 pk (16-oz) cheese ravioli


     1 c  Fat-free cottage cheese


   1/2 c  Evaporated skim milk


     1 ts Dried rosemary


   1/4 ts Salt


   1/4 ts Freshly ground black pepper


     2 ts Fresh lemon juice


   1/4 c  Finely shredded Parmesan


     3 tb Snipped fresh chives


     1 ts Finely shredded lemon peel


          Lemon wedges; optional






 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: http://www.healthyideas.com/cooking/recipes


 


 Posted to EAT-L Digest  by Kaye Sykes 
on Dec


 11, 1997