summer harvest ravioli
(1 rating)
This is a healthy quick recipe that I make frequently for my family. It's easy when you have picky kids. I can easily take out a vegetable that they do not like but keep it in for those who do like it. It's also a very flexible recipe. You can change up the type of pasta you want to use, and change out the vegetables. You might consider using carrots or mushrooms in the mix.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Saute
Ingredients For summer harvest ravioli
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1 pkgfrozen ravioli
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1/2 cwater
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4 ozgreen beans, cut into 2 inch pieces
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2 smallyellow squash, chopped into 1 inch pieces
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1 mediumzucchini, chopped into 1 inch pieces
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1 mediumonion, cut into 1/4 wedges
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2 clovegarlic, finely chopped
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2 Tbspdried oregano
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3/4 tspsalt
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1 candiced tomatoes
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1/2 cparmesan cheese
How To Make summer harvest ravioli
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1Cook Ravioli according to package
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2In a large, nonstick skillet, heat water to boiling. Add green beans, boil 7- 10 minutes until crisp-tender. Drain, set aside.
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3In same skillet, heat oil. Cook squash, zucchini, onion, garlic, oregano and salt for 7 minutes, stir frequently, until onion is tender.
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4Stir in green beans and tomatoes to vegetable mixture. Heat until hot. Serve vegetables over ravioli. Sprinkle with parmesan cheese.
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