Cheese Ravioli with Veggies Recipe

Cheese Ravioli with Veggies Recipe photo by Taste of Home

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“I first served this pasta dish with a tossed salad when friends dropped by and stayed for dinner,” recalls Amy Burns of Charleston, Illinois. “Since then, I've modified it to include some vegetables, so it's a complete meal by itself. My sons ask for it all the time. Frozen peas, corn, chopped broccoli and sliced zucchini can be used alone or in any combination that you like in place of the vegetable medley listed,” she adds.

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Cheese Ravioli with Veggies Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

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

Directions

Fill a Dutch oven two-thirds full with water; bring to a boil. Add the vegetables; cook for 5 minutes. Add the ravioli. Cook 5 minutes longer or until vegetables and ravioli are tender; drain.
Gently stir in butter. Sprinkle with seasoning blend and cheese. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 339 calories, 15 g fat (9 g saturated fat), 73 mg cholesterol, 391 mg sodium, 35 g carbohydrate, 3 g fiber, 15 g protein.

Originally published as Cheese Ravioli with Veggies in Quick Cooking September/October 2005, p21