Summer Vegetable Ravioli Recipe

Name: Summer Vegetable Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 ounce) package refrigerated cheese ravioli (can sub.: any regular med. or small pasta); 2 tablespoons olive oil or 2 tablespoons vegetable oil; 1 small onion, coarsely chopped; 1 clove garlic, minced; 2 small zucchini, cut in half lengthwise,sliced (can sub.: 1/2 green pepper equals one zucchini); 1 1/2 cups frozen corn; 1/2 cup vegetable broth; 2 cups coarsely chopped seeded Italian plum tomatoes; 2 tablespoons chopped fresh basil (can sub.: 2 tsp dried basil, which would have to be added in with the zucchini and/or green pepper); 1/4 cup shredded fresh parmesan cheese

Servings: persons

1 (9 ounce) package refrigerated cheese ravioli (can sub.: any regular med. or small pasta)
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 small onion, coarsely chopped
1 clove garlic, minced
2 small zucchini, cut in half lengthwise,sliced (can sub.: 1/2 green pepper equals one zucchini)
1 1/2 cups frozen corn
1/2 cup vegetable broth
2 cups coarsely chopped seeded Italian plum tomatoes
2 tablespoons chopped fresh basil (can sub.: 2 tsp dried basil, which would have to be added in with the zucchini and/or green pepper)
1/4 cup shredded fresh parmesan cheese

1
Cook ravioli as directed on pkg.
2
Drain; cover to keep warm.
3
Heat oil in large skillet over medium-high heat until hot.
4
Add onion and garlic; cook and stir 2 minutes.
5
Add zucchini, corn and broth; mix well.
6
Bring to a boil.
7
Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
8
Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally.
9
If desired, add salt and pepper to taste.
10
Sprinkle with cheese.

308

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 10 ingredients. The key ingredients include: 1 (9 ounce) package refrigerated cheese ravioli (can sub.: any regular med. or small pasta), 2 tablespoons olive oil or 2 tablespoons vegetable oil, 1 small onion, coarsely chopped, 1 clove garlic, minced, and more.

Yes, Summer Vegetable Ravioli 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.

Summer Vegetable Ravioli

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