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Ravioli With Vegetables

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Ravioli With Vegetables
  • Prep 25 min
  • Total 25 min
  • Ingredients 12
  • Servings 3
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Put a vegetarian main dish on the table in less than 30 minutes. Simply delicious!
By Pillsbury Kitchens
Updated Sep 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 Information

400 Calories, 16g Total Fat, 19g Protein, 46g Total Carbohydrate, 6g Sugars

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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