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Ravioli With Vegetables

Ravioli With Vegetables
  • Prep 25 min
  • Total 25 min
  • Ingredients 12
  • Servings 3
Put a vegetarian main dish on the table in less than 30 minutes. Simply delicious!
Updated September 24, 2008

Ingredients

  • 1 package (9 oz) refrigerated cheese-filled ravioli
  • 1 tablespoon olive or vegetable oil
  • 8 oz fresh green beans, trimmed, cut into 2-inch pieces (2 cups)
  • 1 small onion, cut into thin wedges
  • 1/2 extra-large vegetarian vegetable bouillon cube
  • 1 1/2 teaspoons chopped fresh marjoram leaves
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/2 cup water
  • 1 cup chopped seeded plum (Roma) tomatoes
  • 1/2 cup frozen sweet peas
  • 3 tablespoons shredded Parmesan cheese

Steps

  • 1
    Cook and drain ravioli as directed on package. Cover to keep warm.
  • 2
    Meanwhile, in large skillet, heat oil over medium-high heat until hot. Add green beans and onion; cook and stir 3 minutes. Add bouillon cube, marjoram, garlic powder, pepper and water; cook 3 to 5 minutes longer or until beans are crisp-tender.
  • 3
    Add tomatoes, peas and cooked ravioli. Reduce heat to medium-low; cook 3 to 5 minutes, stirring occasionally, until mixture is thoroughly heated and sauce is slightly thickened. Sprinkle with cheese.

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
7g
35%
Cholesterol
80mg
27%
Sodium
910mg
38%
Total Carbohydrate
46g
15%
Dietary Fiber
6g
24%
Sugars
6g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Vegetable; 1 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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