RAVIOLI AND VEGETABLES RECIPES

CHEESE RAVIOLI WITH VEGGIES RECIPE: HOW TO MAKE IT

Cheese Ravioli with Veggies Recipe: How to Make It image

When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. —Amy Burns, Charleston, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 package (25 ounces) frozen cheese ravioli
1 package (16 ounces) frozen California-blend vegetables
1/4 cup butter, melted
1/4 teaspoon salt-free seasoning blend
1/4 cup shredded Parmesan cheese

Steps:

Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain., Gently stir in butter. Sprinkle with seasoning blend and cheese.

Nutrition Facts : Calories 339 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 391mg sodium, CarbohydrateContent 35g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 15g protein.

RAVIOLI WITH SUMMER VEGETABLES | BETTER HOMES & GARDENS

Ravioli with Summer Vegetables | Better Homes & Gardens image

This healthy ravioli and summer vegetable recipe can be prepared in less than 20 minutes.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 20 minutes

Number Of Ingredients 9

Ingredients

1 9 ounce package refrigerated light cheese-filled ravioli
2 teaspoons avocado oil or olive oil
2 cloves garlic, minced
1 medium yellow summer squash, thinly sliced (about 1-1/4 cups)
4 plum tomatoes, quartered
1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
¼ teaspoon crushed black pepper
4 cups shredded fresh spinach

Steps:

Cook ravioli according to package directions. Drain.
Meanwhile, in a large nonstick skillet heat the avocado or olive oil and the garlic. Add squash, tomatoes, chickpeas, thyme, and pepper. Cook on medium-high heat for 4 to 5 minutes or until heated through. Add pasta and toss. Arrange spinach on each serving plate; top with pasta mixture. Makes 4 main-dish servings.

Nutrition Facts : Calories 334 calories, CarbohydrateContent 51 g, CholesterolContent 43 mg, FatContent 8 g, ProteinContent 17 g, SaturatedFatContent 2 g, SodiumContent 643 mg

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