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Garden Squash Ravioli

 Garden Squash Ravioli
I created this dish to make the most of an overabundance of yellow squash and zucchini from our garden. It was a hit with the whole family. It's so easy to ladle the homemade sauce over quick-cooking frozen ravioli for a satisfying dinner. -Teri Christensen, West Jordan, Utah
6 ServingsPrep/Total Time: 10 min.


  • 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


  • In a large saucepan, cook ravioli according to package directions.
  • 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.
Nutritional Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a

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Garden Squash Ravioli (continued)

Wine (continued)
medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.