Cheese Ravioli with Veggies
Quick Cooking
“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.
SERVINGS: 6
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
- 6 quarts water
- 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:
In a large saucepan or Dutch oven, bring water 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 Parmesan cheese. Yield: 6 servings.