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Cheese Ravioli with Veggies Recipe

Cheese Ravioli with Veggies Recipe

“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. YIELD:6 servings


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


  • 1. Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain.
  • 2. 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.

Reviews for Cheese Ravioli with Veggies

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Reviewed Jul. 9, 2015

"Surprisingly tasty without the usual sauce. I used stir fry veggies which was ok but the carrots were shredded. Next time I'll use the chunkier veggies."

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."

Reviewed Jun. 8, 2011

"Easy, yummy, & filling!

~ Theresa"

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Wine Pairings

Full-Bodied White Wine

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