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South of the Border Ravioli



  1. Cook ravioli according to package directions. Drain and rinse with very hot water to which 1 teaspoon of the olive oil has been added. Drain again, cover and set aside.
  2. Heat remaining teaspoon of olive oil in large, nonstick skillet. Add onion and jalapeno pepper and sauté until onion is soft but not brown. Stir in chopped tomatoes and garlic; simmer about five minutes.
  3. Meanwhile, chop zucchini and remove corn from the cob. Stir these vegetables into tomatoes. Add chili powder, oregano, cumin, black pepper and crushed red pepper flakes, if desired. Simmer 5 minutes, or until zucchini is crisp tender.
  4. Heat cream for 20 to 30 seconds in microwave and stir into tomato mixture. Check pasta to ensure the ravioli aren't stuck together. If they are, rinse again in very hot water.
  5. Immediately serve ravioli topped with sauce.

Makes 3 servings.

Per serving: 440 calories, 16 g protein, 47 g carbohydrates, 5 g fiber, 23 g fat, 58 mg cholesterol, 471 mg sodium


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