Summer Ravioli Recipes

SUMMER RAVIOLI

Steps:

• Filling:cheeses,herbs,parsley,saȦ.
• put about 1-1/2t filling on one wrapper.
• brush edges with a little water.
• place another wrapper on top.
• trim edges.
• Boil for 4 minutes in broth.
• put a little broth in each bowl.
• float raviolis.
• top with tomatoes fresh herbs.
• drizzle with olive oil sprinkle with parmasan cheese.

SUMMER VEGETABLE RAVIOLI

Steps:

• Cook ravioli as directed on pkg.
• Drain; cover to keep warm.
• 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.
• Add 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.

SUMMER VEGETABLE RAVIOLI

Steps:

• Cook ravioli as described on package and drain.
• Meanwhile, heat oil in a large skillet on medium-high heat until hot. Add onion and garlic. Cook and stir for 2 minute Add zucchini, corn, and broth. Mix well. Bring to boil. Reduce heat and simmer for 3-5 minute
• Add tomatoes, basil, and cooked ravioli. Cook 3-5 min, stirring occasionally.
• Sprinkle with parmesan cheese and serve. Add more cheese, if you like.