I made a few revisions to this recipe. I omitted the cilantro because I didn't have any on hand, and added in some finely chopped red onion. I served these in pitas with butter lettuce and topped with even more blue cheese. At under 100 calories per serving, this recipe is going to be added to my list of staples.
I love any meal that can be cooked in one dish, veggies and all (and so does my husband that so graciously does the dishes). The recipe calls for a nice expensive organic tomato sauce. Don't skimp on that. I used Muir Glen Tomato & Basil. This is important because nice tomato sauces have chunks of tomatoes in them. The ravioli will soak up a lot of the liquid, and you're left with nice juicy chunks of tomatoes.
After two successes in a row, I've got some momentum under my belt. I hope to try out the three remaining recipes next week and post with pictures and my thoughts.