Summer Vegetable Ravioli Recipes

CHEESE RAVIOLI WITH SUMMER VEGGIES SKILLET

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.

RAVIOLI WITH SUMMER VEGETABLES RECIPE - (4.3/5)

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.

VEGETABLE RAVIOLI

Steps:

• Combine the tomatoes, onion, mushrooms, and garlic in a saucepan. Cook over medium heat until the mixture is somewhat dry. Set aside to cool.
• Combine the tomato mixture, spinach, cottage cheese, and basil in a large bowl. Add pepper to taste
• On a cutting board, lay out a single layer of pot-sticker shells. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each shell. Cover with a second pot-sticker shell and press the edges together with a fork to seal. Repeat with remaining shells.
• Cook the ravioli in boiling water for 3-4 minutes.
• Serve hot with pasta sauce.

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.

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.