Ravioli in Chunky Garden Vegetable Sauce

Ravioli in Chunky Garden Vegetable Sauce

Plump cheese ravioli with lots of harvest-fresh vegetables is a great meatless supper dish.

10 min. prep time
4 servings
151 Rating


1 (9-ounce) package refrigerated cheese ravioli
3 tablespoons Land O Lakes® Butter
1 large (2 cups) sweet potato, peeled, quartered lengthwise, thinly sliced
1 small (1/2 cup) onion, chopped
1 tablespoon finely chopped fresh garlic
2 (6-inch) zucchini, halved lengthwise, thinly sliced
2 (14.5-ounce) cans diced tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh basil leaves
Parmesan cheese, if desired


Cook ravioli as directed on package. Drain; keep warm.

Melt butter in 12-inch skillet until sizzling; add sweet potato, onion and garlic. Cook over medium heat 4-6 minutes or until sweet potato is fork tender. Add zucchini, tomatoes, salt and pepper. Continue cooking 3-5 minutes or until zucchini is crisply tender. Stir in 1/2 cup Parmesan cheese and basil.

Add cooked ravioli to sauce; stir gently to combine.

Spoon into individual serving bowls; sprinkle each with additional Parmesan cheese, if desired.

Recipe Tip

Frozen ravioli can be used instead of refrigerated. For variety, use beef or sausage ravioli instead of cheese.

Nutrition Facts (1 serving)

Calories: 450

Fat: 18g

Cholesterol: 65mg

Sodium: 1180mg

Carbohydrates: 57g

Dietary Fiber: 8g

Protein: 17g

Recipe #15370©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

Very easy to make and taste delicious just add French bread and salad..

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