Summer Vegetable Ravioli Recipe

Name: Summer Vegetable Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces frozen cheese ravioli; 2 tablespoons oil; 1 small onion; 1 garlic clove, minced; 1 zucchini, cut in half and sliced; 8 ounces frozen corn, prepared; ½ cup vegetable broth; 2 cups plum tomatoes, chopped; 2 tablespoons fresh basil (or 1 tablespoon of dried basil); fresh parmesan cheese

Servings: persons

12 ounces frozen cheese ravioli
2 tablespoons oil
1 small onion
1 garlic clove, minced
1 zucchini, cut in half and sliced
8 ounces frozen corn, prepared
½ cup vegetable broth
2 cups plum tomatoes, chopped
2 tablespoons fresh basil (or 1 tablespoon of dried basil)
fresh parmesan cheese

1
Cook ravioli as described on package and drain.
2
Meanwhile, heat oil in a large skillet on medium-high heat until hot.
3
Add onion and garlic.
4
Cook and stir for 2 minute Add zucchini, corn, and broth.
5
Mix well.
6
Bring to boil.
7
Reduce heat and simmer for 3-5 minute
8
Add tomatoes, basil, and cooked ravioli.
9
Cook 3-5 min, stirring occasionally.
10
Sprinkle with parmesan cheese and serve.
11
Add more cheese, if you like.

530

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: 12 ounces frozen cheese ravioli, 2 tablespoons oil, 1 small onion, 1 garlic clove, 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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