Total Time
Prep 20 mins
Cook 20 mins


Ingredients Nutrition

  • 1 12 cups refrigerated reduced-fat four-cheese ravioli or 4 12 ounces refrigerated reduced-fat four-cheese ravioli
  • 1 cup water
  • 14 cup coarsely chopped carrot
  • 2 tablespoons chopped onions
  • 34 cup marinara sauce
  • 14 medium zucchini, halved lengthwise and slice 1/4-inch thick or 12 cup zucchini
  • 18 teaspoon fennel seed, crushed
  • 2 teaspoons finely shredded parmesan cheese or 2 teaspoons grated parmesan cheese
  • 1 teaspoon slivered fresh basil (optional)


  1. Cook ravioli according to package directions.
  2. Meanwhile, in small saucepan combine water, carrot and onion. Bring to a boil. Reduce heat. Simmer, uncovered, for 2 minutes. Drain well. Return vegetables to saucepan. Stir in marinara sauce, zucchini and fennel. Bring to boiling. Reduce heat. Simmer, covered for 1 minute. Remove lid. Simmer uncovered, for 1 to 3 minutes more until desired consistency.
  3. Arrange ravioli on serving plate. Spoon marinara mixture on top. Sprinkle with cheese and basil (if desired).
  5. -Tossed salad with 2 tablespoons fat-free salad dressing.
  6. -1 multigrain Italian or French roll.
  7. -Sparkling water with lime wedge.
  8. (Total Calories: 150).