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Prep 20min
Total20min
Ingredients6
Servings3
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Ingredients
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
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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. 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
Add tomatoes and olives; cook and stir 2 to 3 minutes or until thoroughly heated.
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.
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Stir in cooked leftover chicken or cooked Italian sausage with the tomatoes and olives.
If some of your family members dislike olives, feel free to leave them out. This dish is still delicious without them.
To give your Ravioli with Tomatoes and Zucchini even more Italian flavor, use shredded Italian blend cheese instead of the Parmesan.
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