Garden Squash Ravioli Recipe
- 1 package (24 ounces) frozen miniature cheese ravioli
- 1 medium yellow summer squash, cut into 1/2-inch pieces
- 1 medium zucchini, cut into 1/2-inch pieces
- 2 cans (one 15 ounces, one 8 ounces) tomato sauce
- 1 teaspoon garlic salt
- 1 teaspoon dried minced onion
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- 1. In a large saucepan, cook ravioli according to package directions.
- 2. Meanwhile, in a 1-1/2-qt. microwave-safe dish, combine the squash, zucchini, tomato sauce and seasonings. Cover and cook on high for 4-6 minutes or until vegetables are tender. Drain ravioli; top with sauce. Yield: 6 servings.
1 serving (1 each) equals 269 calories, 7 g fat (4 g saturated fat), 49 mg cholesterol, 1,026 mg sodium, 39 g carbohydrate, 3 g fiber, 14 g protein.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.