Ravioli With Zucchini Recipe

Name: Ravioli With Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces refrigerated cheese ravioli; ½ cup green onion, sliced; 3 cups zucchini, julienned; ½ teaspoon garlic powder; 1 medium red bell pepper, coarsely chopped; ½ teaspoon basil leaves; ¼ teaspoon salt; ⅛ teaspoon pepper; ¼ cup water; ½ teaspoon instant chicken bouillon; ¼ cup mozzarella cheese, shredded

Servings: persons

9 ounces refrigerated cheese ravioli
½ cup green onion, sliced
3 cups zucchini, julienned
½ teaspoon garlic powder
1 medium red bell pepper, coarsely chopped
½ teaspoon basil leaves
¼ teaspoon salt
⅛ teaspoon pepper
¼ cup water
½ teaspoon instant chicken bouillon
¼ cup mozzarella cheese, shredded

1
Cook ravioli to desired doneness as directed on package.
2
Meanwhile, spray large nonstick skillet with cooking spray.
3
Heat over med-high heat until hot.
4
Add zucchini, onions, bell pepper, garlic powder, basil, salt, and pepper.
5
Cook and stir 3-5 min or until veggies are crisp-tender.
6
Drain ravioli; rinse with hot water.
7
Add ravioli, water, and buillon to mixture.
8
Mix gently.
9
Cook over med-low heat for 3-5 minute Add cheese.
10
Toss gently to combine.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 ounces refrigerated cheese ravioli, ½ cup green onion, sliced, 3 cups zucchini, julienned, ½ teaspoon garlic powder, and more.

Yes, Ravioli With Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ravioli With Zucchini

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