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Vegetable Ravioli

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  • Prep 25 min
  • Total 0 min
  • Ingredients 10
  • Servings 4
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Veggie lovers will enjoy this fast and flavorful pasta dish.
By Pillsbury Kitchens
Updated Nov 6, 2017
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Ingredients

  • 1 (9-oz.) pkg. refrigerated cheese ravioli
  • 2 tablespoons olive or vegetable oil
  • 1 small onion, coarsely chopped
  • 1 garlic clove, minced
  • 2 small zucchini, cut in half lengthwise, sliced
  • 1 1/2 cups frozen corn
  • 1/2 cup vegetable broth
  • 2 cups coarsely chopped seeded Italian plum tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 oz. (1/4 cup) shredded fresh Parmesan cheese

Steps

  • 1
    Cook ravioli as directed on package. Drain; cover to keep warm.
  • 2
    Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion and garlic; cook and stir 2 minutes. Add zucchini, corn and broth; mix well. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
  • 3
    Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste. Sprinkle with cheese. If desired, garnish with a fresh basil sprig.

Nutrition Information

380 Calories, 17g Total Fat, 15g Protein, 41g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
380
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
6g
30%
Cholesterol
60mg
20%
Sodium
490mg
20%
Total Carbohydrate
41g
14%
Dietary Fiber
4g
16%
Sugars
7g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1/2 Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Whether you make your ravioli from scratch or buy it frozen or refrigerated, like in this vegetable ravioli recipe, there are a few things you should keep in mind while boiling. There is nothing worse than ravioli ripping apart in the pot while boiling and the delicious filling spilling out into the water. Ravioli is fragile; boil it too aggressively or stir too often, and the middle of the pasta dough can tear. You’ll want to bring your water to a boil like you normally would for any type of pasta, but then turn the heat down a bit to medium-low right before adding the ravioli. Cook it gently until done! And if you’re using frozen ravioli, don’t worry if some stick together. They will gently break apart as they cook! Now that you know how to boil ravioli to perfection, make this vegetable ravioli and then try all of our awesome recipes,from Alfredo ravioli to ravioli casseroles and more!
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