Here is a tasty energy boosting kind of meal that is sure to please everyone at the table. I wanted to make a ravioli dish that was not covered in tomato sauce. Although I absolutely love a traditional tomato sauce I wanted to eat something a bit different that night. I added broccoli, zucchini, garlic, and onions to the dish, and then to complete the dish I sprinkled a small handful of chopped walnuts right on top. The combination turned out to be a definite winner in my books. What's great about this dish is that you can change up whatever ravioli you would like to use. I used beef ravioli that night but really you could use butternut squash ravioli, or even spinach and cheese ravioli.

Serves 2 generously


  • 3 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • pinch of chili flakes
  • 1 tbsp fresh rosemary, chopped
  • 1 head broccoli florets
  • 1 zucchini, sliced thin
  • coarse salt and freshly cracked black pepper
  • 2 tbsp white wine vinegar
  • 3/4 cup low fat sour cream
  • 3 tbsp low fat ricotta cheese
  • handful of flat-leaf parsley, chopped
  • 1 pkg of fresh ravioli (your choice)
  • 1/2 cup of roasted walnuts, chopped

1. Put on a medium pot full of boiling water to cook the ravioli. Then heat the oil and butter in a large deep skillet, on medium high heat, and saute the onions, garlic, chili flakes and fresh rosemary for one minute. Add in the broccoli florets and the sliced zucchini; season to taste. Saute the vegetables for 2 minutes until lightly cooked through.

2. Turn the head down to medium-low. Add in the white wine vinegar, low fat sour cream and the low fat ricotta cheese. Bring the sauce slowly together. Put the fresh ravioli in the boiling water for only a minute or until the ravioli rises to the top of the pot. Drain the ravioli and place them into the cream sauce immediately, add in the fresh parsley and mix it altogether for another minute. Serve immediately with chopped walnuts sprinkled on top.

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