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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.

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10 min
Prep Time
20 min
Total Time


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

How to make

  1. STEP 1

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

  2. STEP 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. STEP 3

    Add cooked ravioli to sauce; stir gently to combine.

  4. STEP 4

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

Tip #1

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

Nutrition (1 serving)

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