MGHS

For more information, contact the Department of Dietetics at(906) 225-3490
or toll free at 1-800-562-9753, extension 3490

Cheese Ravioli-Asparagus Pie

2 large eggs 

1 can (10-3/4 ounces) condensed cream of asparagus soup

1/4 teaspoon pepper

1 package (18 ounces) frozen ravioli, cooked according to package directions and drained well

1 cup chopped zucchini

2 large plum tomatoes, peeled, seeded and chopped (1 cup)

2 Tablespoons snipped fresh basil leaves or 2 teaspoons dried

1 ½ cups shredded mozzarella cheese

 

 

Heat oven to 375. Grease a 9-inch pie pan. In a medium size bowl, lightly beat eggs with a fork. Stir in undiluted soup and pepper until blended., Cover bottom of prepared pie pan with a single layer of ravioli. Spoon 1/3 of soup mixture over ravioli. Top with half the zucchini, tomatoes, basil and mozzarella. Repeat layers, then top with remaining 1/3 cup soup mixture. Bake 45 minutes or until set in center and browned on top, Let stand 15 minutes before cutting into wedges.

Serves 4. Calories - 660; Fat - 34 g.

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