Plump cheese ravioli with lots of harvest-fresh vegetables is a great meatless supper dish.
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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 (12 cup) onion, chopped
1 tablespoon finely chopped fresh garlic
2 (6-inch) zucchini, halved lengthwise, thinly sliced
2 cans (14.5-ounce) diced tomatoes
12 teaspoon salt
14 teaspoon pepper
12 cup shredded Parmesan cheese
14 cup chopped fresh basil leaves
Parmesan cheese, if desired
STEP 1
Cook ravioli as directed on package. Drain; keep warm.
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.
STEP 3
Add cooked ravioli to sauce; stir gently to combine.
STEP 4
Spoon into individual serving bowls; sprinkle each with additional Parmesan cheese, if desired.
Frozen ravioli can be used instead of refrigerated. For variety, use beef or sausage ravioli instead of cheese.
