Meatless Monday: Thanksgiving Green Bean and Shallot Ravioli Salad

Meatless Monday: Thanksgiving Green Bean and Shallot Ravioli Salad

You know that mushy, creamy, salty Green Bean Casserole that many of our moms used to (or still) make?  I could eat an entire dish of that comfort food. But,  I know the cream of mushroom soup is fattening and canned green beans contain preservatives and have lost many of the healthy qualities of the original vegetable.  Also, my husband will not allow anything with the word casserole near our house.

This year I found a new recipe that  is a nutritious and modern take on the Green Bean Casserole. Below is the simple recipe I'll be trying this Thursday for Thanksgiving.


8 oz green beans, trimmed

12 oz fresh or frozen cheese ravioli

2 Tbsp extra virgin olive oil

2 shallots, thinly sliced

2 Tbsp sliced almonds, toasted

Juice of 1/2 lemon

Coarse salt and freshly ground pepper

Bring a pot of salted water to a boil.  Add green beans and cook until tender about 5 minutes. Transfer to a bowl of ice water. Drain and slice in half.  Add pasta to cooking water and cook according to package   Drain and set aside.

Meanwhile, heat oil in a large skillet over medium-high heat.  Add shallots and cook until golden and crispy, about 2 minutes.  Add beans, ravioli and almonds and toss to coat.  Season with salt, pepper and lemon juice.

 I am having about 15 people over on Thursday so I will be doubling the recipe.  The cheese ravioli provides the rich, creamy texture of the mushroom soup and the sliced almonds give a similar crunch as the fried onions.

A delicious, meatless, healthy and tasty dish to serve or bring where ever you are this Thanksgiving.  It is a wonderful tradition to sit around with family and feel gratitude, yet we will feel better eating foods that make us feel good as well.

Do you have any healthy meatless Thanksgiving recipes to share?


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  • Well, that sounds slightly better than the original. I have to say, as an expat here, the green bean casserole idea is just revolting to me. I have tasted a few variations, some were even called "gourmet" versions, and all failed to impress. Must be the same with Brussels sprouts for most Americans eh? ;-)

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