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

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4.5 6 8
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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 cup: 322 calories, 8g fat (4g saturated fat), 37mg cholesterol, 649mg sodium, 48g carbohydrate (10g sugars, 6g fiber), 17g protein Diabetic Exchanges: 2 starch, 1 lean meat, 2 vegetable, 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

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)
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MY REVIEW
f16gumby 133844
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
diligentfrog 170408
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
f16gumby 100027
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
MrsKase 168035
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
brian1630 98664
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."

MY REVIEW
mom2grlys 209281
Reviewed Mar. 16, 2009

"My family enjoys this light and healthy meal. It has become a favorite that we have on a regular basis."

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