Summer Vegetable Ravioli

Recipe by Faith77
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
  • 12
  • 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)
  • 14
    cup shredded fresh parmesan cheese
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DIRECTIONS

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