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Veggie Cheese Ravioli Recipe
Veggie Cheese Ravioli Recipe photo by Taste of Home

Veggie Cheese Ravioli Recipe

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Have the best of both worlds with this easy weeknight dish from Gertrudis Miller of Evansville, Indiana. It tastes really light and refreshing but the ravioli makes it hearty and filling.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 3 servings

Ingredients

  • 1 package (9 ounces) refrigerated cheese ravioli
  • 2 small zucchini, julienned
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons chopped ripe olives
  • 3/4 teaspoon Italian seasoning
  • 3 tablespoons shredded Parmesan cheese

Nutritional Facts

1-1/2 cups equals 322 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 649 mg sodium, 48 g carbohydrate, 6 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1 fat.

Directions

  1. Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese. Yield: 3 servings.
Originally published as Veggie Cheese Ravioli in Light & Tasty December/January 2008, p15

Nutritional Facts

1-1/2 cups equals 322 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 649 mg sodium, 48 g carbohydrate, 6 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1 fat.

Full-Bodied White Wine

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

Reviews for Veggie Cheese Ravioli

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 3, 2012

Absolutely delicious! Very fresh and filling, especially with using the fresh cheese ravioli. I use sliced black olives instead of chopped as the sauteing can make them somewhat of a mess.

MY REVIEW
Reviewed Apr. 25, 2012

Delicious! I used the larger package of refrigerated raviolis; added a little fresh broccoli, baby bella mushrooms, garlic and carrots to the mix. I also used 1 Tbsp. of Italian Seasoning and a little fennel seed. Our family loved it. This recipe goes into the "save" folder!!

MY REVIEW
Reviewed Sep. 15, 2011

Light and healthy...really lets you taste the individual flavors. Wonderful way to get extra veggies into the meal and my children love it!

MY REVIEW
Reviewed Jul. 8, 2010

Very healthy and tasty, my daughter even ate the veggies and my son loved the ravioli, my husband liked it a lot.

I used extra-virgin olive oil to cook the veggies in instead of baking spray and used 1 tbsp. Italian seasoning instead 3/4 Tbsp. and though I put the 3 tbsp. cheese on top, my family used an additional on their individual plates and in all we used almost all of a 6 oz. container of shredded parmesam cheese, so ours may have been a little more fattening!

MY REVIEW
Reviewed Jul. 1, 2010

We were looking for something new and healthy to try, and this meal was fantastic! I added a little extra italian seasoning as well as some crushed black pepper, and it was delicious.

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