Menu

Ravioli with Tomatoes and Zucchini

  • Save Recipe
Ravioli with Tomatoes and Zucchini
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 20 min
  • Total 20 min
  • Ingredients 6
  • Servings 3
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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!
Updated Sep 9, 2010

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

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.

Nutrition Information

370 Calories, 12g Total Fat, 18g Protein, 48g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
370
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
6g
30%
Cholesterol
75mg
25%
Sodium
750mg
31%
Total Carbohydrate
48g
16%
Dietary Fiber
5g
20%
Sugars
7g
Protein
18g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
30%
30%
Iron
15%
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.
© 2021 ®/TM General Mills All Rights Reserved