Ingredients:
1 package (9-ounces) fresh sun-dried tomato ravioli
3/4 cup chopped onion
2 teaspoons minced garlic
1 tablespoon
olive oil
3/4 cup canned kidney beans, rinsed, drained
1 large tomato, cubed
1/2 teaspoon dried thyme leaves
Salt and black pepper, to taste
Directions:
Cook ravioli according to package directions.
Saute onion and garlic in oil in large skillet until tender, about five minutes. Stir in beans, tomato, and thyme; cook two to three minutes longer. Season to taste with salt and pepper.
Recipe makes four servings of 20-Minute Ravioli.
Nutritional information per serving (1/4 of recipe):
Calories: 234
Fat: 9.4g
Cholesterol: 33mg
Sodium: 320mg
Carbohydrates: 29.1g
Protein: 9.5g
Fiber: 3g
Exchanges: 2 Bread, 1 Meat, 1 Fat
