Cheese Ravioli With Rosemary And Lemon
|Cheese ravioli||16 Ounce (1 Package)|
|Fat free cottage cheese||1 Cup (16 tbs)|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Dried rosemary||1 Teaspoon|
|Ground black pepper||1⁄3 Teaspoon|
|Fresh lemon juice||2 Teaspoon|
|Finely shredded parmesan cheese||1⁄3 Cup (4.8 tbs) (Fresh)|
|Snipped fresh chives||3 Tablespoon|
|Finely shredded lemon peel||1 Teaspoon|
Cook the pasta according to the directions on the package.
Drain and set aside.
If necessary, cover to keep warm.
Meanwhile, in a blender or food processor, blend or process the cottage cheese, milk, rosemary, salt and pepper until smooth.
Set the cottage cheese mixture aside.
Drain the ravioli and transfer it to a bowl.
Drizzle the lemon juice over the hot ravioli and gently toss.
Then pour the cottage cheese mixture on top and gently toss until coated.
To serve, transfer the ravioli to plates.
In a custard cup, combine the Parmesan cheese, chives and lemon peel.
Sprinkle the mixture on top of each serving.
If desired, serve with lemon wedges.