• 6 ounces fresh spinach ravioli
• 1 Tbs. plus 1 tsp. olive oil
• 3-1/2 Tbs. onion, finely chopped
• 1 clove garlic, crushed
• 2-1/2 cups plum tomato, peeled and coarsely chopped
• 2 tsp. fresh sage, chopped

Cook ravioli in a large pan of boiling water 6-7 minutes, or until just cooked through. Drain and keep warm. Heat half the oil in a heavy nonstick skillet over medium high heat. Sauté onion and garlic 3-4 minutes, or until golden. Add tomatoes with their juice and salt and pepper to taste. Heat to boiling over high heat. Reduce heat to low, cover pan and simmer 15 minutes, stirring and mashing tomatoes with a spoon occasionally. Stir in remaining oil and sage. Serve sauce over ravioli.

Per serving: calories 221, fat 8.3g, 33% calories from fat, cholesterol 16mg, protein 8.1g, carbohydrates 29.1g, fiber 2.1g, sugar 6.3g, sodium 138mg, diet points 5.2.

The recommended wines are: Merlot, Chianti, or Beaujolais.

• 2 tsp. olive oil
• 1-1/4 lbs. cauliflower florets
• 1 medium red bell pepper, seeded and cut into 1/2 inch strips
• 3 cloves garlic, crushed
• 1/4 tsp. crushed red pepper
• 1/4 cup vegetable stock or water

Heat oil in a heavy nonstick skillet over medium high heat. Sauté next 4 ingredients 2-3 minutes, stirring frequently. Add stock, cover skillet and cook another 3-4 minutes or until cauliflower is tender.

Per serving: calories 63, fat 3.0g, 38% calories from fat, cholesterol 0mg, protein 3.0g, carbohydrates 8.0g, fiber 4.2g, sugar 2.5g, sodium 39mg, diet points 1.2.

• 1/2 lb. european salad (or other packaged salad mix)
• 1-1/2 lbs. spinach leaves, washed and torn into pieces, tough stems discarded
• 1/2 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 1/2 green bell pepper, seeded and cut into 1 inch pieces
• 1/2 cup fat-free Italian dressing
• 1/2 cup cheese & garlic croutons

Combine first 5 ingredients in a bowl. Toss with dressing and croutons.

Per serving: calories 96, fat 1.8g, 15% calories from fat, cholesterol 0mg, protein 7.0g, carbohydrates 16.0g, fiber 7.1g, sugar 5.5g, sodium 518mg, diet points 1.1.

• 1-1/4 cups sugar
• 2 Tbs. cornstarch
• 1/4 cup plus 2 Tbs. water or raspberry juice
• 1 cup raspberries
• 1 Tbs. lemon juice
• 3/4 cup all purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/8 tsp. mace
• 1/2 cup unsalted butter, softened
• 1 egg, lightly beaten
• 1/2 cup lowfat milk
• 1/2 tsp. vanilla extract
• 2 Tbs. sliced almonds
• 3/4 lb. sweetened frozen raspberries, thawed and puréed

Preheat oven to 350°F. Combine 1/2 cup sugar, cornstarch, water and raspberries in a heavy saucepan. Simmer over medium heat until sauce is thickened and clear. Stir in lemon juice and set aside to cool. Combine 1/2 cup flour, 1/2 cup sugar, baking powder, cinnamon and mace in a food processor or mixing bowl. Cut in half the butter until mixture resembles coarse meal. Add egg, milk and vanilla and mix until blended. Spread half the batter in an 8 inch baking pan. Spread raspberry filling evenly over batter. Spread remaining batter over filling. Combine remaining flour and sugar in a food processor or mixing bowl. Cut in remaining butter. Stir in almonds. Spread topping over cake. Bake 40-45 minutes or until tester comes out clean when inserted in center. Serve cake in a pool of raspberry purée.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 350, fat 13.6g, 34% calories from fat, cholesterol 55mg, protein 3.3g, carbohydrates 56.3g, fiber 3.6g, sugar 43.2g, sodium 19mg, diet points 7.9.