Ravioli in Chunky Garden Vegetable Sauce

Ravioli in Chunky Garden Vegetable Sauce
15
1 Review
Plump cheese ravioli with lots of harvest-fresh vegetables is a great meatless supper dish.
10 min
Prep Time
20 min
Total Time
4 servings

Ingredients

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 cans (14.5-ounce)
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

Directions

  1. Cook ravioli as directed on package. Drain; keep warm.
  2. 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.
  3. Add cooked ravioli to sauce; stir gently to combine.
  4. Spoon into individual serving bowls; sprinkle each with additional Parmesan cheese, if desired.

Recipe Tips

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

Nutrition Facts (1 serving)

Calories
450
Cholesterol
65mg
Carbohydrates
57g
Protein
17g
Fat
18g
Sodium
1180mg
Dietary Fiber
8g

Recipe Comments and Reviews

Rating

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

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