Faki (Hellenic Lentil Soup)

Faki (Hellenic Lentil Soup)
Serves 10
Onions, Garlic, Plum Tomatoes and Celery bring life to this Lentil Soup.
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Prep Time
10 min
Cook Time
1 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
2 hr 10 min
175 calories
25 g
0 g
6 g
6 g
1 g
218 g
13 g
11 g
0 g
5 g
Nutrition Facts
Serving Size
218g
Servings
10
Amount Per Serving
Calories 175
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 13mg
1%
Total Carbohydrates 25g
8%
Dietary Fiber 8g
30%
Sugars 11g
Protein 6g
Vitamin A
18%
Vitamin C
28%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c Lentils
  2. 1 md Onion; chopped
  3. 2 ea Garlic cloves; up to 3 chopped
  4. 1 ea Celery stalk; chopped
  5. 3 ea Plum tomatoes, fresh; and juices -OR-
  6. 5 ea -Italian type plum tomatoes
  7. 1 ea Bay leaf
  8. 4 ea Parsley sprigs
  9. Mint, fresh; basil or other favorite herb
  10. 1/4 c Olive oil
  11. 1 pn -Salt
  12. 1 pn -Pepper
  13. 3 tb Vinegar
  14. Oregano, dried; for garnish
Instructions
  1. Wash lentils in a soup pot. Cover with 8 cups of cold
  2. water, and bring to a boil. Cover the pot, turn off the
  3. heat, and let stand for an hour. Bring to a boil, and stir
  4. in the onion, garlic and celery. Cover and simmer for 30
  5. minutes. Add the tomatoes. bay leaf, parsley, your
  6. favorite herb and half the oil. Simmer for 30 minutes,
  7. stirring occasionally. Add enough water to make 8 cups.
  8. Remove the bay leaf. Season the soup, and add the
  9. remaining oil. Taste, and adjust the seasonings. Serve hot
  10. with the vinegar and garnished with oregano, rubbed
  11. between your palms.
beta
calories
175
fat
6g
protein
6g
carbs
25g
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Taco In A Bag

Taco In A Bag
Serves 4
Corn Chips (Fritos, Dorittos, or your favorite ones) and beans with all the trimmings.
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Prep Time
20 min
Prep Time
20 min
510 calories
61 g
15 g
26 g
10 g
6 g
197 g
577 g
3 g
0 g
17 g
Nutrition Facts
Serving Size
197g
Servings
4
Amount Per Serving
Calories 510
Calories from Fat 233
% Daily Value *
Total Fat 26g
41%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 7g
Cholesterol 15mg
5%
Sodium 577mg
24%
Total Carbohydrates 61g
20%
Dietary Fiber 8g
32%
Sugars 3g
Protein 10g
Vitamin A
4%
Vitamin C
4%
Calcium
20%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 (2.5 ounce) packages corn chips (Fritos, Dorittos, or your favorite kind)
  2. 1 small onion, chopped
  3. 1/2 cup lettuce, shredded
  4. 1 small tomoato, chopped and seeded
  5. 1 can pinto beans, or your favorite type
  6. 1 small avacado
  7. Lemon Juice or Lime Juice
  8. 1/2 cup IMO or Sour Cream
  9. 1/2 cup shredded cheese.(Jack, Cheddar, Tofu Etc)
Instructions
  1. Mash the avacado and sprinkle a little of the lemon or
  2. lime juice on it. Set aside. Heat the beans in a saucepan.
To Serve
  1. Crush the corn chips and open top of bag. Top with a spoonful of beans, then top
  2. with a little lettuce, tomato, onion, cheese, IMO, and the
  3. mashed avacado. Enjoy!
Notes
  1. You can use any filling that you would in a regular taco. Fun Stuff, kids just love these!
beta
calories
510
fat
26g
protein
10g
carbs
61g
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Haystacks (Fritos Boats)

Haystacks (Fritos Boats)
Serves 6
Corn Chips(Fritos) and beans with all the trimmings.
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Prep Time
20 min
Prep Time
20 min
95 calories
11 g
10 g
4 g
4 g
2 g
84 g
127 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
84g
Servings
6
Amount Per Serving
Calories 95
Calories from Fat 37
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 10mg
3%
Sodium 127mg
5%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
11%
Sugars 1g
Protein 4g
Vitamin A
3%
Vitamin C
2%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup Corn Chips (Fritos)
  2. 1 small onion, chopped
  3. 1/2 cup lettuce, shredded
  4. 1 small tomoato, chopped and seeded
  5. 1 can pinto beans, or your favorite type
  6. 1 small avacado
  7. Lemon Juice or Lime Juice
  8. 1/2 cup IMO or Sour Cream
  9. 1/2 cup shredded cheese.(Jack, Cheddar, Tofu Etc)
Instructions
  1. Mash the avacado and sprinkle a little of the lemon or
  2. lime juice on it. Set aside. Heat the beans in a saucepan.
  3. To serve, crush some corn chips(handfull) and place on a
  4. serving dish. Top with a spoonful of beans, then top
  5. with a little lettuce, tomato, onion, cheese, IMO, and the
  6. mashed avacado. Enjoy!
beta
calories
95
fat
4g
protein
4g
carbs
11g
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Extra Cheese Lasagne

Extra Cheese Lasagne
Serves 8
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Prep Time
30 min
Cook Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr 30 min
425 calories
13 g
155 g
28 g
31 g
17 g
308 g
1064 g
6 g
0 g
9 g
Nutrition Facts
Serving Size
308g
Servings
8
Amount Per Serving
Calories 425
Calories from Fat 248
% Daily Value *
Total Fat 28g
43%
Saturated Fat 17g
84%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 155mg
52%
Sodium 1064mg
44%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
11%
Sugars 6g
Protein 31g
Vitamin A
113%
Vitamin C
18%
Calcium
72%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Egg pasta recipe(above)
  2. 1 lb Ricotta cheese
  3. 2 cl Garlic, minced
  4. 10 oz Frozen chopped spinach, Thawed and drained
  5. 1 Egg
  6. 1 ts Salt
  7. 4 c Seasoned Italian tomato sauce
  8. 2 c Grated provolone cheese
  9. 2 c Grated mozzarella
  10. 1 c Freshly grated Parmesan cheese
Instructions
  1. Prepare the pasta dough according to recipe directions.Cut
  2. into strips about 13-inch long and 3-inch wide.You will
  3. need to gather all the trimmed scraps and reroll the dough
  4. to make enough noodles.This recipe should work out exactly
  5. if you roll your dough thin.
  6. Combine the ricotta, garlic, spinach, egg and salt.
  7. Mix well by hand or in food processor. To assemble the
  8. lasagne, pour a little bit of sauce in the bottom of a 9 x
  9. 13-inch baking dish. Cover with a layer of noodles, then
  10. layer of sauce. Sprinkle a layer of provolone, a layer of
  11. mozzarella,then a layer of Parmesan. Cover with a layer of
  12. noodles,then sauce, then the ricotta cheese mixture. Top
  13. with a layer of noodles, sauce and the grated cheeses.
  14. Finish with a layer of noodles, sauce and grated cheese.
  15. Cover the lasagne lightly(if you are using aluminum
  16. foil, make a tent with the foil so it doesn't touch the top of the lasagne).
  17. Bake for 1 hour @ 350 degrees. Remove the cover and bake
  18. for an additional 30 minutes. Allow the lasagne to set 10
  19. minutes before serving. This lasagne will be quite firm and can be served in tidy looking squares.
beta
calories
425
fat
28g
protein
31g
carbs
13g
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Ethiopian Lentils

Ethiopian Lentils
Serves 8
Ethiopian style Lentils.
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Prep Time
50 min
Prep Time
50 min
250 calories
34 g
16 g
7 g
13 g
4 g
288 g
13 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
288g
Servings
8
Amount Per Serving
Calories 250
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 16mg
5%
Sodium 13mg
1%
Total Carbohydrates 34g
11%
Dietary Fiber 16g
63%
Sugars 3g
Protein 13g
Vitamin A
8%
Vitamin C
66%
Calcium
5%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 c Dried lentils, washed
  2. 6 c Water
  3. 3/4 c Anaheim green peppers, seeded & chopped
  4. 2 c Red onions, chopped
  5. 1/4 c Ghee
  6. 1 tb Grated fresh ginger
  7. 2 ea Garlic cloves, crushed
  8. 1 tb Berbere sauce
  9. Pepper, to taste
Instructions
  1. Boil the lentils in water for 5 minutes. Drain, reserving
  2. liquid. In a 4 qt pot, saute the peppers & onions in the
  3. ghee until the onions are tender. Add the lentils, 4 c of
  4. the reserved liquid & the remaining ingredients & bring to
  5. a simmer. Cook, covered, over low heat 35-40 mins,
  6. stirring occasionally to prevent sticking.
beta
calories
250
fat
7g
protein
13g
carbs
34g
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Enchilada Bake

Enchilada Bake
Serves 10
Beans, Onions, Garlic, Mushrooms, Bell Peppers with Mexican Spices and Italian chesses.
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Prep Time
30 min
Prep Time
30 min
280 calories
42 g
9 g
7 g
10 g
3 g
163 g
450 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
163g
Servings
10
Amount Per Serving
Calories 280
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 9mg
3%
Sodium 450mg
19%
Total Carbohydrates 42g
14%
Dietary Fiber 4g
18%
Sugars 2g
Protein 10g
Vitamin A
11%
Vitamin C
17%
Calcium
10%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16 oz Beans, canned
  2. 1/2 ea Onions, chopped
  3. 1 ea Garlic cloves, crushed
  4. 1/2 cn Mushrooms
  5. 1/2 ea Bell peppers
  6. 14 oz Tomatoes, canned
  7. 1 tb Chili powder
  8. 1 ts Cumin, ground
  9. 1/2 c Wine, red
  10. 8 ea Tortillas
  11. 1/4 c Mozzarella, shredded
  12. 1/2 c Ricotta
  13. 1/4 c Yogurt
  14. 6 ea Black olives
Instructions
  1. Slice mushrooms. Chop green pepper. Saute onion, garlic,
  2. mushrooms, and pepper. Add beans, tomatoes, spices, and
  3. wine. Simmer gently 30 minutes. Preheat oven to 350. Mix
  4. ricotta and yogurt. In oiled 1-1/2-qt casserole, layer
  5. tortillas, sauce, cheese, and cheese-yogurt mixture.
  6. Repeat until all ingredients are used, ending with layer
  7. of sauce. Top with cheese-yogurt mixture and black olives.
  8. Bake 15-20 minutes.
beta
calories
280
fat
7g
protein
10g
carbs
42g
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Elegant Chestnut Soup

Elegant Chestnut Soup
Serves 6
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Prep Time
1 hr
Prep Time
1 hr
219 calories
43 g
0 g
4 g
3 g
0 g
213 g
72 g
11 g
0 g
3 g
Nutrition Facts
Serving Size
213g
Servings
6
Amount Per Serving
Calories 219
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 72mg
3%
Total Carbohydrates 43g
14%
Dietary Fiber 4g
16%
Sugars 11g
Protein 3g
Vitamin A
1%
Vitamin C
33%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 c Chestnuts, roasted & peeled
  2. 1 tb Oil
  3. 1/2 c Onion, finely chopped
  4. 1/4 c Celery, chopped
  5. 2 1/4 c Water
  6. 3/4 c Apple juice
  7. 1 ts Tamari
  8. 1 Vegetable bouillon cube
Optional
  1. 1 ds Nutmeg
Instructions
  1. * To roast chestnuts: Choose fresh, firm, unwrinkled
  2. chestnuts with no signs of mold. On the flat side of each
  3. chestnut make 2 cuts with a small, sharp knife, from one
  4. end to the other in the shape of an X. Place the
  5. chestnuts, cut side up, on a low baking sheet with a thin
  6. layer of water on the bottom. Bake the chestnuts for 20-25
  7. minutes at 350F until browned and the cuts peel back
  8. naturally from the heat. Test one chestnut to be sure its -
  9. inchmeat-inch is tender. When tender, remove from oven,
  10. cool only slightly, peel and enjoy or use in recipes. Some
  11. people like to boil the cut chestnuts for easier peeling.
  12. This is okay, though some nutrients and flavour will be
  13. lost.
  14. Prepare chestnuts. Peel off the outer shell and the fuzzy
  15. skin before using the inner chestnut meat.
  16. Heat the oil until hot and saute the onion until semi-
  17. tender. Add the celery and saute until both are very
  18. tender. Blend the water and apple juice with the chestnuts
  19. and all the remaining ingredients*. Simmer everything on
  20. low to medium heat (do NOT boil!) for about 15-20 minutes
  21. or until hot throughout and the flavours mingle. Enjoy
  22. this rich and tantalizing soup with extra chopped or
  23. ground nuts as a garnish.
  24. Keeps 4-6 days refrigerated.
  25. *Two vegetable bouillon cubes may be used instead of the
  26. tamari or miso. Also, 1/2 cup applesauce and 2 1/2 cups
  27. water can be used instead of the juice and 2 1/4 cups
  28. water.
beta
calories
219
fat
4g
protein
3g
carbs
43g
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Eight Great Peanut Butter Sandwiches

Eight Great Peanut Butter Sandwiches
Serves 2
Here is a collection of 8 great Peanut Butter sandwiches. It has both Vegan and Vegetarian Sandwiches.
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Prep Time
10 min
Prep Time
10 min
1722 calories
96 g
105 g
136 g
56 g
38 g
541 g
819 g
49 g
1 g
87 g
Nutrition Facts
Serving Size
541g
Servings
2
Amount Per Serving
Calories 1722
Calories from Fat 1153
% Daily Value *
Total Fat 136g
209%
Saturated Fat 38g
192%
Trans Fat 1g
Polyunsaturated Fat 36g
Monounsaturated Fat 51g
Cholesterol 105mg
35%
Sodium 819mg
34%
Total Carbohydrates 96g
32%
Dietary Fiber 20g
81%
Sugars 49g
Protein 56g
Vitamin A
32%
Vitamin C
19%
Calcium
92%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
1st Sandwich
  1. 2 tb Peanut butter
  2. 2 tb Sesame tahini
  3. 1 tb Sunflower seeds
  4. 2 Figs, chopped
2nd Sandwich
  1. 2 tb Peanut butter
  2. 1/4 c Celery, chopped
  3. 2 tb Yogurt
  4. 2 tb Peanuts, chopped
3rd Sandwich
  1. 2 tb Penut butter
  2. 2 tb Cheddar cheese or tofu cheese grated
4th Sandwich
  1. 1/4 c Tahini
  2. 1/4 c Penut butter
  3. 1/4 c Raisins
  4. 2 tb Milk powder
5th Sandwich
  1. 2 tb Peanut butter
  2. 1/2 Banana; mashed
  3. 2 tb Non-fat milk powder
  4. 1/2 ts Vanilla
6th Sandwich
  1. 2 tb Peanut butter
  2. 1/4 c Alfalfa sprouts
  3. 1 tb Sesame seeds
  4. 8 To 10 slices cumumber
  5. 1 ts Mayonnaise
7th Sandwich
  1. 2 tb Peanut butter
  2. 2 tb Raisins
  3. 1/4 c Apple, chopped
8th Sandwich
  1. 8 oz Tofu, mashed
  2. 1/4 c Peanut butter
  3. 1 Banana
  4. 1 ts Lemon juice
Instructions
  1. These spreads are best cold. Enjoy!
beta
calories
1722
fat
136g
protein
56g
carbs
96g
more
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Egyptian Lentils

Egyptian Lentils
Serves 8
Rice, Macaroni, and Lentil cassarole.
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Prep Time
1 hr
Prep Time
1 hr
316 calories
55 g
0 g
6 g
11 g
0 g
166 g
9 g
4 g
0 g
5 g
Nutrition Facts
Serving Size
166g
Servings
8
Amount Per Serving
Calories 316
Calories from Fat 53
% Daily Value *
Total Fat 6g
9%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 9mg
0%
Total Carbohydrates 55g
18%
Dietary Fiber 9g
36%
Sugars 4g
Protein 11g
Vitamin A
23%
Vitamin C
72%
Calcium
3%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c Lentils
  2. 2 Fresh chili peppers
  3. 1 1/2 c Regular rice
  4. 1 1/2 c Tomato sauce
  5. 1 c Elbow macaroni
  6. 2 tb Vinegar
  7. 3 tb Oil
  8. 1 lg Onion
Instructions
  1. Place lentils in a saucepan and cover by 1-inch. Turn heat
  2. to high, bring to a boil, turn down heat to simmer, and
  3. cook covered for 35 minutes or until tender. Drain and
  4. transfer to a large bowl. Set aside.
  5. Bring 3 cups of water to a boil, add rice turn down to
  6. simmer for 20 minutes and fluff up rice with a fork and
  7. add to lentils. Boil 2 quarts of water, add elbow macaroni
  8. and cook until tender. Add to lentils.
  9. In a small skillet add 1 tbl of oil and saute finely
  10. chopped peppers for 2 minutes. Add the tomato sauce, 1/2
  11. cup of water, and the vinegar, bring to a boil and simmer
  12. for 5 minutes.
  13. In another skillet heat 2 tbls oil, add onions and saute
  14. until brown around the edges. Garnish lentil mixture with
  15. the onions and pour the tomato sauce over all. Serve
  16. immediately.
beta
calories
316
fat
6g
protein
11g
carbs
55g
more
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Eggplant-Filled Ravioli With Tomato Cream Sauce

Eggplant-Filled Ravioli With Tomato Cream Sauce
Serves 8
This recipe takes a while to make, just like anything else that is good, it takes time but is well worth the effort!
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Total Time
2 hr
Total Time
2 hr
548 calories
66 g
136 g
25 g
13 g
13 g
351 g
227 g
8 g
0 g
11 g
Nutrition Facts
Serving Size
351g
Servings
8
Amount Per Serving
Calories 548
Calories from Fat 217
% Daily Value *
Total Fat 25g
38%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 136mg
45%
Sodium 227mg
9%
Total Carbohydrates 66g
22%
Dietary Fiber 6g
23%
Sugars 8g
Protein 13g
Vitamin A
23%
Vitamin C
37%
Calcium
14%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Filling:
  2. 1 md Eggplant
  3. Salt
  4. 2 tb Olive oil
  5. 1 sm Onion, chopped
  6. 2 c Garlic, minced
  7. 2 tb White wine, dry
  8. 2 tb Parsley, fresh, minced
  9. 1 tb Basil, fresh, minced or 1 tsp. dried, crumbled
  10. Freshly ground pepper
  11. Pasta:
  12. 3 c Flour, all-purpose
  13. 3 Eggs
  14. 1/2 ts Salt
  15. 3 tb Water, (about)
  16. Sauce:
  17. 1/2 c Madeira
  18. 1/4 c White wine, dry
  19. 3 tb Shallots, minced
  20. 2 c Whipping cream
  21. 1/4 ts Lemon peel, grated
  22. 1 c Tomatoes, Italian plum, peeled, seeded and chopped or
  23. drained chopped canned Italian plum tomatoes
  24. Minced fresh basil
Instructions
  1. For Filling:
  2. Peel eggplant and slice 1/2-inch thick. Salt generously on
  3. both sides. Drain on paper towels 45 minutes. Pat dry with
  4. paper towels. Cut eggplant into 1/2-inch cubes. Heat oil
  5. in heavy large skillet over medium heat. Add onion and
  6. garlic and saute until soft, about 5 minutes. Add eggplant
  7. and saute until beginning to turn golden brown, about 15
  8. minutes. Stir in wine, parsley and basil, scraping up
  9. browned bits. Cover and cook until eggplant is tender,
  10. about 3 minutes. Season with salt and pepper. Transfer to
  11. processor or blender and puree until smooth. Cool
  12. completely.
  13. For Pasta:
  14. Combine flour, eggs and salt in processor and mix well.
  15. With machine running, add just enough water through feed
  16. tube to form ball. Remove from processor. Cover dough and
  17. let rest for 30 minutes. (Pasta dough can also be made by
  18. hand.)
  19. Cut dough into 4 pieces. Flatten 1 piece (keep remainder
  20. covered), then fold in thirds. Turn pasta machine to
  21. widest setting and run dough through several times until
  22. smooth and velvety, folding before each run and dusting
  23. with flour if sticky. Adjust machine to next narrower
  24. setting. Run dough through machine without folding.
  25. Repeat, narrowing rollers after each run, until pasta is
  26. 1/16 to 1/8-inch thick, dusting with flour as necessary.
  27. Line baking sheets with towels. Set sheet of dough on work
  28. surface. Place about 1-1/2 teaspoons filling at 2-inch
  29. intervals along sheet. Roll second piece of dough. Set
  30. atop first sheet. Press down around filling to force out
  31. air and seal dough. Cut into 2-inch squares. Arrange on
  32. prepared sheets. Repeat with remaining dough and filling.
  33. Cover with towel.
  34. For Sauce:
  35. Combine Madeira, wine and shallots in heavy small
  36. saucepan. Boil until reduced to 1/4 cup, about 4 minutes.
  37. Add cream and peel and boil 5 minutes, stirring
  38. occasionally. Stir in tomatoes. Season with salt and
  39. pepper.
  40. Cook ravioli in large pot of boiling water until just
  41. tender but still firm to bite, about 4 minutes for fresh.
  42. Remove with slotted spoon; drain. Divide among plates.
  43. Spoon sauce over. Garnish with basil. Serve immediately.
  44. Serves 6.
  45. Do Ahead Hints:
  46. * Ravioli can be prepared one day ahead and refrigerated
  47. or one month ahead, wrapped tightly and frozen. Do not
  48. thaw before cooking.
  49. * Sauce can be prepared one day ahead; refrigerate.
  50. Even Easier:
  51. * Purchase sheets of fresh pasta for the ravioli or buy
  52. prepared ravioli to serve with the tomato cream sauce here.
beta
calories
548
fat
25g
protein
13g
carbs
66g
more
Vegipes! http://vegipes.com/