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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


  • 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


  • 1. Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir the 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 Parmesan cheese. Yield: 3 servings.

Nutritional Facts

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

Reviews for Veggie Cheese Ravioli

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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."

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!!"

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!"

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!"

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."

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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