Garden Squash Ravioli

Name: Garden Squash Ravioli
Prep time: 10 min
Total time: 10 min
Yield: 6 servings.
Cuisine: Italian Dinners, Italian Recipes, Italian Vegetarian Recipes
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

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

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 4-6 minutes or until vegetables are tender. Drain ravioli; top with sauce.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

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

Originally published as Garden Squash Ravioli in Quick Cooking July/August 2002

Reviews

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Average Rating:

berumen

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