Ravioli with Tomatoes and Zucchini

Looking for a classic Italian dinner? Then check out this skillet dish featuring ravioli, Parmesan cheese and zucchini - delicious cheese-filled dinner ready in just 20 minutes!

  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • servings 3

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    370
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    750mg
    750%;
    Total Carbohydrate
    48g
    48%
    (Dietary Fiber
    5g
    5%
      Sugars
    7g
    7%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    30%;
    Calcium
    30%;
    Iron
    15%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1 High-Fat Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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