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Receta Ravioli With Rosemary Yogurt And Pequin Chile Sauce
by Global Cookbook

Ravioli With Rosemary Yogurt And Pequin Chile Sauce
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Ingredientes

  • 1 c. fat-free yogurt
  • 1 Tbsp. crushed fresh rosemary leaves
  • 1 tsp crushed pequin chile
  • 1 pkt spinach ravioli or possibly cheese ravioli, 16 ounce.
  • 1 1/2 tsp salt
  • 1 tsp grnd white pepper
  • 2 Tbsp. minced fresh chives
  •     Freshly grated Romano cheese

Direcciones

  1. Bring the yogurt, rosemary, and chile just barely to a boil in a large saucepan. Don't let boil or possibly the yogurt may curdle. Reduce the heat and simmer over low heat for 10 min.
  2. Cook the ravioli in water with I tsp. of salt till done (7 to 10 min). Drain the ravioli and add in to the yogurt-chile mix. Add in the remaining 1/2 tsp. of salt and the pep per and gently stir to coat the ravioli with the mix. Serve at once, garnished with minced chives and freshly grated Romano cheese.
  3. SERVING SUGGESTIONS: This makes a satisfying main course served with a green salad and warm French bread.