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Vegetable Ravioli

  • 9 oz. Cheese Ravioli – refrigerated
  • 2 T. Olive Oil
  • 1 Onion – small, sweet, coarsely chopped
  • 1 clove Garlic – minced
  • 1 Zucchini – small, cut in half lengthwise, sliced
  • 1 c. Sweet Corn – fresh
  • 1/2 c Vegetable Broth
  • 2 c. Roma Tomatoes – coarsely chopped and seeded
  • 2 T. Basil – fresh, chopped
  • 1/4 c. Parmesan Cheese – fresh, shredded

Cook ravioli as directed on package. Heat oil in large skillet over medium 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 and 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 the Parmesan cheese.

Serves 6 to 8

Kathy Rohrbaugh, Shrewsbury

Finalist – Tomatoes/Peppers

2006 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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