Summer Harvest Ravioli

1
Tara Holmes

By
@mustluvdogs

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.

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Saute

Ingredients

  • 1 pkg
    frozen ravioli
  • 1/2 c
    water
  • 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
    salt
  • 1 can(s)
    diced tomatoes
  • 1/2 c
    parmesan cheese

How to Make Summer Harvest Ravioli

Step-by-Step

  1. Cook Ravioli according to package
  2. In a large, nonstick skillet, heat water to boiling. Add green beans, boil 7- 10 minutes until crisp-tender. Drain, set aside.
  3. In same skillet, heat oil. Cook squash, zucchini, onion, garlic, oregano and salt for 7 minutes, stir frequently, until onion is tender.
  4. Stir in green beans and tomatoes to vegetable mixture. Heat until hot. Serve vegetables over ravioli. Sprinkle with parmesan cheese.

Printable Recipe Card

About Summer Harvest Ravioli

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




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