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Cheese Ravioli with Veggies Recipe
Cheese Ravioli with Veggies Recipe photo by Taste of Home

Cheese Ravioli with Veggies Recipe

Publisher Photo
“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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. Gently stir in butter. Sprinkle with seasoning blend and cheese. Yield: 6 servings.
Originally published as Cheese Ravioli with Veggies in Quick Cooking September/October 2005, p21

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Cheese Ravioli with Veggies

AVERAGE RATING
   (6)
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 (6)
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MY REVIEW
Reviewed May. 6, 2014

Love it! One of my favorite meals to cook, it's easy and since I'm the only one eating it makes lots of leftovers (which reheat well with an extra bit of butter and sprinkle of parmesan cheese)! I really like cheese so I usually use 1/3 cup instead of 1/4 but it's just as good either way.

MY REVIEW
Reviewed Jun. 8, 2011

Easy, yummy, & filling!

~ Theresa

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