Veggie lovers will enjoy this fast and flavorful pasta dish.
More About This Recipe
- Whether you make your ravioli from scratch or buy it frozen or refrigerated, like in this vegetable ravioli recipe, there are a few things you should keep in mind while boiling. There is nothing worse than ravioli ripping apart in the pot while boiling and the delicious filling spilling out into the water. Ravioli is fragile; boil it too aggressively or stir too often, and the middle of the pasta dough can tear. You’ll want to bring your water to a boil like you normally would for any type of pasta, but then turn the heat down a bit to medium-low right before adding the ravioli. Cook it gently until done! And if you’re using frozen ravioli, don’t worry if some stick together. They will gently break apart as they cook! Now that you know how to boil ravioli to perfection, make this vegetable ravioli and then try all of our awesome recipes,from Alfredo ravioli to ravioli casseroles and more!
Vegetable Ravioli
- Prep Time 25 min
- Total 0 min
- Ingredients 10
- Servings 4
Ingredients
- 1 (9-oz.) pkg. refrigerated cheese ravioli
- 2 tablespoons olive or vegetable oil
- 1 small onion, coarsely chopped
- 1 garlic clove, minced
- 2 small zucchini, cut in half lengthwise, sliced
- 1 1/2 cups frozen corn
- 1/2 cup vegetable broth
- 2 cups coarsely chopped seeded Italian plum tomatoes
- 2 tablespoons chopped fresh basil
- 1 oz. (1/4 cup) shredded fresh Parmesan cheese
Instructions
-
Step1Cook ravioli as directed on package. Drain; cover to keep warm.
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Step2Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion and garlic; cook and stir 2 minutes. Add zucchini, corn and broth; mix well. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
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Step3Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste. Sprinkle with cheese. If desired, garnish with a fresh basil sprig.
Nutrition
380
Calories
17g
Total Fat
15g
Protein
41g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 380
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 6g
- 30%
- Cholesterol
- 60mg
- 20%
- Sodium
- 490mg
- 20%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 7g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 20%
- 20%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1/2 Lean Meat; 3 Fat;
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