Summer Harvest Ravioli

Tara Holmes


This is a healthy quick recipe that I make frequently for my family. It's easy when you have picky kids. I can easily take out a vegetable that they do not like but keep it in for those who do like it. It's also a very flexible recipe. You can change up the type of pasta you want to use, and change out the vegetables. You might consider using carrots or mushrooms in the mix.

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★★★★★ 1 vote
15 Min
20 Min


1 pkg
frozen ravioli
1/2 c
4 oz
green beans, cut into 2 inch pieces
2 small
yellow squash, chopped into 1 inch pieces
1 medium
zucchini, chopped into 1 inch pieces
1 medium
onion, cut into 1/4 wedges
2 clove
garlic, finely chopped
2 Tbsp
dried oregano
3/4 tsp
1 can(s)
diced tomatoes
1/2 c
parmesan cheese


1Cook Ravioli according to package

2In a large, nonstick skillet, heat water to boiling. Add green beans, boil 7- 10 minutes until crisp-tender. Drain, set aside.

3In same skillet, heat oil. Cook squash, zucchini, onion, garlic, oregano and salt for 7 minutes, stir frequently, until onion is tender.

4Stir in green beans and tomatoes to vegetable mixture. Heat until hot. Serve vegetables over ravioli. Sprinkle with parmesan cheese.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian