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Ravioli With Vegetables

(10)

1 reviews

25 min prep time
25 min total time
12 ingredients
3 servings

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Put a vegetarian main dish on the table in less than 30 minutes. Simply delicious!

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 140

% Daily Value

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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