1/4
cup shredded fresh Parmesan cheese, if desired
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Steps
1
Cook and drain ravioli as directed on package.
2
While ravioli is cooking, mix pasta sauce, vegetables and beans in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until vegetables are tender.
3
Serve vegetable mixture over ravioli. Serve with cheese.
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Use a 15- to 16-ounce can of great northern beans, rinsed and drained, instead of the cannellini beans.
You can use purchased grated Parmesan cheese in a canister instead of shredded fresh Parmesan cheese.
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Nutrition Facts
Serving Size:1 Serving
Calories
465
Calories from Fat
135
Total Fat
15 g
Saturated Fat
6 g
Cholesterol
120 mg
Sodium
1710 mg
Potassium
1070 mg
Total Carbohydrate
69 g
Dietary Fiber
9 g
Protein
23 g
% Daily Value*:
Vitamin A
56%
56%
Vitamin C
52%
52%
Calcium
34%
34%
Iron
30%
30%
Exchanges:
4 Starch; 2 Vegetable; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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