summer harvest ravioli
(1 rating)
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 rating)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Saute
Ingredients For summer harvest ravioli
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1 pkgfrozen ravioli
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1/2 cwater
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4 ozgreen beans, cut into 2 inch pieces
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2 smallyellow squash, chopped into 1 inch pieces
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1 mediumzucchini, chopped into 1 inch pieces
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1 mediumonion, cut into 1/4 wedges
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2 clovegarlic, finely chopped
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2 Tbspdried oregano
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3/4 tspsalt
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1 candiced tomatoes
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1/2 cparmesan cheese
How To Make summer harvest ravioli
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1Cook Ravioli according to package
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2In a large, nonstick skillet, heat water to boiling. Add green beans, boil 7- 10 minutes until crisp-tender. Drain, set aside.
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3In same skillet, heat oil. Cook squash, zucchini, onion, garlic, oregano and salt for 7 minutes, stir frequently, until onion is tender.
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4Stir in green beans and tomatoes to vegetable mixture. Heat until hot. Serve vegetables over ravioli. Sprinkle with parmesan cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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