Ravioli Salad Diabetic Friendly Food

PESTO RAVIOLI WITH SPINACH & TOMATOES

Pesto Ravioli with Spinach & Tomatoes image

Looking for a new way to turn a bag of frozen cheese ravioli into a satisfying and healthy dinner? This easy pasta recipe calls for just five ingredients but is loaded with fresh flavors. By using grape tomatoes, prewashed spinach and prepared pesto, we eliminate all prep work, making this 15-minute Caprese-inspired ravioli the ideal weeknight meal.

Provided by Carolyn Hodges, M.S., RDN

Time 15m

Number Of Ingredients 5

Ingredients

2 (8 ounce) packages frozen or refrigerated cheese ravioli
1 tablespoon olive oil
1 pint grape tomatoes
1 (5 ounce) package baby spinach
⅓ cup pesto

Steps:

Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
Heat oil in a large nonstick skillet over medium heat. Add tomatoes; sauté until they begin to burst, 3 to 4 minutes. Add spinach and continue to cook, stirring frequently, until it wilts, 1 to 2 minutes.
Add the cooked ravioli and pesto; stir gently to combine.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 35.2 g, Cholesterol 47.2 mg, Fat 18.6 g, Fiber 4.3 g, Protein 13.8 g, SaturatedFat 6.1 g, Sodium 407.4 mg, Sugar 5.5 g

RAVIOLI SALAD

Ravioli Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Number Of Ingredients 0

Ingredients

Steps:

Soak 1/4 thinly sliced red onion in ice water, 20 minutes; drain. Meanwhile, cook a 9-ounce package cheese ravioli as the label directs; drain and rinse under cold water. Whisk 1 tablespoon each olive oil and lemon juice, 1 grated garlic clove, 1/2 teaspoon lemon zest, and salt and pepper to taste in a large bowl. Add the ravioli, onion, 1/2 cup halved cherry tomatoes, 1/4 cup chopped oil-cured olives and some chopped parsley; toss to combine.

RAVIOLI SALAD, DIABETIC FRIENDLY

Ravioli Salad, Diabetic Friendly image

Use purchased Italian salad dressing and toss with ravioli, broccoli, carrots, and pea pods to make this salad. Other reduced-calorie dressings work also. The 2 to 6 hrs is chill time.

Provided by Annacia

Categories Weeknight

Time 2h20m

Yield 4-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (9 ounce) package refrigerated light cheese ravioli
3 cups broccoli florets
1 cup sliced carrot
2 green onions, sliced (1/4 cup)
1/2 cup bottled reduced-calorie Italian dressing or 1/2 cup balsamic vinaigrette
1 large tomatoes, chopped
1 cup fresh pea pods, halved crosswise
8 lettuce leaves (optional)

Steps:

Cook ravioli according to package directions, except omit any oil or salt. Add broccoli and carrots the last 3 minutes of cooking time (return to boiling after vegetables are added and then finish cooking). Drain. Rinse with cold running water; drain again.
In a large bowl combine, pasta mixture and green onions; drizzle with dressing. Toss to coat. Cover and chill for 2 to 6 hours.
To serve, gently stir tomato and pea pods into salad. If desired, serve on lettuce leaves.
Makes 8 (1-cup) side-dish servings.

PENNE MEDITERRANEAN DELIGHT SALAD - DIABETIC FRIENDLY

Penne Mediterranean Delight Salad - Diabetic Friendly image

Hummus makes a very delicious and different pasta salad dressing. This recipe can serve as a filling lunch salad. If the mixture is dry, drizzle some additional olive oil to moisten. Add the pine nuts just before serving. From Diabetic Gourmet magazine and posted for ZWT 6 - GREECE.

Provided by kitty.rock

Categories Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups dry dreamfields penne rigate (or other low carb pasta)
1 cup cherry tomatoes or 1 cup yellow cherry tomato, cut in half
2/3 cup prepared hummus
1/2 cup chopped red onion
1/3 cup black olives or 1/3 cup green pitted Greek olive, cut in half
1/4 cup crumbled feta cheese
1/4 cup chopped fresh basil
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon capers, drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons toasted pine nuts

Steps:

Prepare pasta according to package directions. Rinse in cold water and drain well.
Gently toss remaining ingredients except pine nuts with pasta. Refrigerate, covered, to chill.
Sprinkle with pine nuts before serving.

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