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

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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

  • 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.

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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