Summer Ravioli

With summer fleeting away, I wanted to take advantage of the last of summer's harvest.

Posted by Jane K.

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Fresh zucchini, yellow squash, and red peppers bring the dish alive and dancing with color.

If you have time the night before, I recommend prepping the vegetables (julienne, chop, slice, dice) and storing them in a tubberware. It cuts down the cooking time the next day. Put away away the take and try this quick 30 minute meal.

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You Will Need (11 things)

  • ¼ tsp Salt
  • 1 ½ cup Zucchini , diced
  • 1 Garlic clove, minced
  • 1 cup green Onion , sliced
  • 1 red Bell Pepper , coarsely chopped
  • 1 ½ cup yellow summer Squash , julienne-cut
  • 2 tbsp Olive Oil
  • 1 (9.0 ounce package) uncooked refrigerated cheese-filled Ravioli
  • 1/8 teaspoon Pepper
  • ½ tsp dried Basil
  • ½ cup Mozzarella Cheese shredded

Steps (4 steps, 30 minutes)

  1. 1

    Cook ravioli as directed on package. Drain; and set aside.
    Heat oil in large skillet over medium-high heat until hot.

  2. 2

    Add zucchini, yellow squash, bell pepper, onions and garlic. Cook and stir 3 to 5 minutes or until tender.

  3. 3

    Add basil, salt, and pepper. Cook an additional 2 to 3 minutes.

  4. 4

    Add cooked ravioli to pan and toss. Serve topped with mozzarella cheese.