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Ravioli in Chunky Garden Vegetable Sauce
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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 (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.

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