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Veggie Cheese Ravioli Recipe

Veggie Cheese Ravioli Recipe

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. YIELD: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

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.

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.

Wine Pairings

Full-Bodied White Wine

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