Cheese Ravioli with Tomato Sauce
Cook 12 to 16 ounces refrigerated cheese ravioli according to directions.
Meanwhile, in large bowl, combine one can (16 ounces) rinsed and drained chickpeas (or garbanzo beans), 1 cup halved grape tomatoes, 1-tablespoon olive oil, 1-tablespoon dried basil, one-half teaspoon salt; mix well.
Add cooked ravioli, toss gently to mix and coat.
Serve immediately.
Chickpeas are a good source of folate and protein. Folate is a water soluble B vitamin that occurs naturally in food, which, according to the New York Presbyterian Hospital/Weill Cornell Medical Center, may help to reduce your risk of colorectal cancer.
More Healthy Ravioli Recipes
Squash Ravioli Vegetarian Recipe
Salmon Ravioli Recipe
20-Minute Ravioli Diabetic Recipe
Food Facts: Pasta Shapes
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