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California-Style Confetti Ravioli

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  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 3 servings
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Trust California cooks to come up with an ingenious new pasta dish: stir-fried fresh vegetables, seasoned with salsa, served over cheese ravioli.

Ingredients

1
(9-oz.) pkg. refrigerated cheese or tomato and cheese ravioli
1
teaspoon olive oil
1
cup cubed zucchini
1/2
cup diced red bell pepper
1
small onion, halved, sliced
1/2
cup frozen corn, thawed*
1/2
cup Old El Paso™ Salsa
1
tablespoon red wine vinegar
1/2
teaspoon sugar
1/4
teaspoon dried rosemary leaves, crushed

Steps

  • 1 Cook ravioli to desired doneness as directed on package. Drain, cover to keep warm.
  • 2 Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add oil; heat over medium-high heat until hot. Add zucchini, bell pepper and onion; cook and stir 3 minutes. Add corn; cook about 30 seconds. Stir in salsa, vinegar, sugar and rosemary; simmer 1 minute or until hot. Serve over ravioli.
  • 1 Cook ravioli to desired doneness as directed on package. Drain, cover to keep warm.
  • 2 Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add oil; heat over medium-high heat until hot. Add zucchini, bell pepper and onion; cook and stir 3 minutes. Add corn; cook about 30 seconds. Stir in salsa, vinegar, sugar and rosemary; simmer 1 minute or until hot. Serve over ravioli.

Expert Tips

* To quickly thaw corn, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3g
15%
Cholesterol
45mg
15%
Sodium
520mg
22%
Total Carbohydrate
51g
17%
Dietary Fiber
5g
20%
Sugars
8g
Protein
14g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
50%
50%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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