Cheese Ravioli With Summer Veggies Skillet Recipes

CHEESE RAVIOLI WITH VEGGIES

Cheese Ravioli with Veggies image

When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. -Amy Burns, Charleston, Illinois

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 package (25 ounces) frozen cheese ravioli
1 package (16 ounces) frozen California-blend vegetables
1/4 cup butter, melted
1/4 teaspoon salt-free seasoning blend
1/4 cup shredded Parmesan cheese

Steps:

Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain., Gently stir in butter. Sprinkle with seasoning blend and cheese.

Nutrition Facts : Calories 339 calories, Fat 15g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 391mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.

CHEESE RAVIOLI WITH SUMMER VEGGIES SKILLET

Cheese Ravioli with Summer Veggies Skillet image

Pack your weeknight with flavor using our Cheese Ravioli with Summer Veggies Skillet recipe. Ready in just half an hour, Cheese Ravioli with Summer Veggies Skillet combines summertime vegetables, pasta, tangy vinaigrette and rich pesto flavors in next to no time. Try it next time you're in a rush.

Provided by My Food and Family

Categories Summer 2019

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1-1/2 qt. (6 cups) water
1 pkg. (9 oz.) refrigerated cheese ravioli, uncooked
1/2 cup KRAFT Olive Oil Vinaigrettes - Parmesan Pesto, divided
1 each red and yellow pepper, cut into thin strips
1 small red onion, slivered
1 cup tightly packed chopped lacinato kale
1 cup fresh corn kernels
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Steps:

Bring water to boil in large skillet; stir in pasta. Cook 7 min.; drain, reserving 1 cup cooking water. Place pasta in large bowl. Add 2 Tbsp. vinaigrette; mix lightly.
Add peppers, onions and remaining vinaigrette to skillet; cook on medium-high heat 5 to 6 min. or until peppers are crisp-tender, stirring frequently. Add kale and corn; cook and stir 2 to 3 min. or just until kale is wilted. Stir in pesto sauce and reserved pasta cooking water; simmer 2 min., stirring occasionally.
Return pasta to skillet; stir. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with cheese. Remove from heat; cover. Let stand 3 min. or until cheese is melted.

Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g

RAVIOLI SKILLET

Ravioli Skillet image

Dress up store-bought ravioli and make it really special-prosciutto and mozzarella help to do the trick. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound ground beef
3/4 cup chopped green pepper
1 ounce prosciutto or deli ham, chopped
3 cups spaghetti sauce
3/4 cup water
1 package (25 ounces) frozen cheese ravioli
1 cup shredded part-skim mozzarella cheese

Steps:

In a large skillet, cook the beef, green pepper and prosciutto over medium heat until beef is no longer pink; drain. , Stir in spaghetti sauce and water; bring to a boil. Add ravioli. Reduce heat; cover and simmer for 7-9 minutes or until ravioli is tender, stirring once. Sprinkle with cheese. Simmer, uncovered, 1-2 minutes longer or until cheese is melted.

Nutrition Facts :

VEGGIE CHEESE RAVIOLI

Veggie Cheese Ravioli image

Have the best of both worlds with this easy weeknight dish from Gertrudis Miller of Evansville, Indiana. It tastes really light and refreshing but the ravioli makes it hearty and filling.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 7

Ingredients

1 package (9 ounces) refrigerated cheese ravioli
2 small zucchini, julienned
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons chopped ripe olives
3/4 teaspoon Italian seasoning
3 tablespoons shredded Parmesan cheese

Steps:

Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.

Nutrition Facts : Calories 322 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges

RAVIOLI WITH SUMMER VEGETABLES RECIPE - (4.3/5)

Ravioli with Summer Vegetables Recipe - (4.3/5) image

Provided by GratefulSea

Number Of Ingredients 9

Ingredients

1 9-ounce package refrigerated light cheese-filled ravioli
2 teaspoons avocado oil or olive oil
2 cloves garlic, minced
1 medium yellow summer squash, thinly sliced (about 1-1/4 cups)
4 plum tomatoes, quartered
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/4 teaspoon crushed black pepper
4 cups shredded fresh spinach

Steps:

Cook ravioli according to package directions. Drain. Meanwhile, in a large nonstick skillet heat the avocado or olive oil and the garlic. Add squash, tomatoes, chickpeas, thyme, and pepper. Cook on medium-high heat for 4 to 5 minutes or until heated through. Add pasta and toss. Arrange spinach on each serving plate; top with pasta mixture. Makes 4 main-dish servings.

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