Garden Squash Ravioli Recipe

5 1 1
Garden Squash Ravioli Recipe
Garden Squash Ravioli Recipe photo by Taste of Home
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Garden Squash Ravioli Recipe

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5 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 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

Directions

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 6-7 minutes or until vegetables are tender. Drain ravioli; top with sauce. Yield: 6 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Garden Squash Ravioli in Quick Cooking July/August 2002, p27

Nutritional Facts

1 each: 269 calories, 7g fat (4g saturated fat), 49mg cholesterol, 1026mg sodium, 39g carbohydrate (3g sugars, 3g fiber), 14g protein.

  • 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 6-7 minutes or until vegetables are tender. Drain ravioli; top with sauce. Yield: 6 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Garden Squash Ravioli in Quick Cooking July/August 2002, p27

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MY REVIEW
berumen User ID: 2492959 112977
Reviewed Feb. 21, 2010

"This recipe was good. We added mushrooms,and used a spinich and cheese ravioli, And pan cooked the veggies in the tomato sauce while the ravioli cooked. We will make it again"

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