Ravioli with Tomatoes and Zucchini

(2)
  1 reviews

1
(9-oz.) pkg. refrigerated cheese-filled ravioli
2
small zucchini, cut into 2x1/4x1/4-inch strips
1
small onion, cut into thin wedges
1
(14 1/2-oz.) can diced tomatoes with Italian-style herbs, undrained
2
tablespoons sliced ripe olives
2
tablespoons shredded fresh Parmesan cheese

Directions

  1. 1 Cook ravioli to desired doneness as directed on package. Drain; cover to keep warm.
  2. 2 Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add zucchini and onion; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
  3. 3 Add tomatoes and olives; cook and stir 2 to 3 minutes or until thoroughly heated.
  4. 4 Add cooked ravioli; stir gently to mix. Cook over medium heat for 3 to 4 minutes or until sauce is of desired consistency, stirring occasionally. Sprinkle with cheese.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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