This is a new recipe that my family and I enjoyed making the other day for Meatless Monday. I found it in Woman's Day magazine May 2011. It's totally vegetarian and totally right for B+ blood types. Hope you enjoy it as much as we did!
Ravioli with Sauteed Asparagus & Walnuts
1 14-16 oz pkg cheese ravioli (fresh or frozen)
1/4 cup olive oil
2 cloves garlic, thinly sliced (we used minced)
1/2 cup walnuts, roughly chopped
8 oz asparagus, trimmed and thinly sliced on diagonal
1/4 cup grated Parmesan
1 Cook the ravioli according to package directions
2 Heat oil in med skillet over med heat. add the garlic and walnuts (4 - 5 min)
3 Add asparagus and cook, tossing occasionally (2 min)
4 Serve over ravioli and garnish with Parmesan
xox
Ursula (and kiddos)
Ravioli with Sauteed Asparagus & Walnuts
1 14-16 oz pkg cheese ravioli (fresh or frozen)
1/4 cup olive oil
2 cloves garlic, thinly sliced (we used minced)
1/2 cup walnuts, roughly chopped
8 oz asparagus, trimmed and thinly sliced on diagonal
1/4 cup grated Parmesan
1 Cook the ravioli according to package directions
2 Heat oil in med skillet over med heat. add the garlic and walnuts (4 - 5 min)
3 Add asparagus and cook, tossing occasionally (2 min)
4 Serve over ravioli and garnish with Parmesan
xox
Ursula (and kiddos)
Upon further research, wheat pasta is O U T, for B+ blood types. Enjoy the dish, but try a wheat free pasta :O)
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