Best Summer Ravioli Recipes

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.

CHEESE RAVIOLI WITH SUMMER VEGETABLE RAGOUT

Steps:

• Prepare your dough and let rest. Here is the link to my recipe for the pasta dough. https://www.justapinch.com/recipe/lynn-socko/sausage-cheese-ravioli-with-sauce/pasta
• Place diced tomatoes in a saucepan, add other ingredients and simmer for about 20 min.
• Mix cheeses and seasoning together, place teaspoonful mounds onto dough. Follow cooking instructions in link above.
• Fry aspargus tips in small amount of butter or olive oil for about 1 min.

SKINNY RAVIOLI AND SUMMER SQUASH TOSS

Steps:

• Cook ravioli according to package directions.
• Meanwhile, in a large skillet, cook and stir garlic in hot oil for 30 seconds. Add squash, tomatoes, Chick Peas, salt, and pepper. Cook and stir over medium-high heat for 4 to 5 minutes or until squash is crisp-tender and mixture is heated through.
• Drain ravioli; add to vegetable mixture. Toss lightly. Arrange spinach on four serving plates; top with ravioli mixture. If desired, sprinkle with Parmesan cheese.

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.

RAVIOLI WITH SUMMER SQUASH RECIPE - (4.5/5)

Steps:

• Cook ravioli to desired doneness as directed on package. Drain; rinse with hot water. Set aside. Heat oil in large skillet over medium- high heat until hot. Add zucchini, yellow squash, bell pepper, onions and garlic. Cook and stir 3 to 5 minutes or until crisp-tender. Add basil, salt, pepper and ravioli. Cook an additional 3 to 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese.

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.

SUMMER HARVEST RAVIOLI

Steps:

• Cook Ravioli according to package
• In a large, nonstick skillet, heat water to boiling. Add green beans, boil 7- 10 minutes until crisp-tender. Drain, set aside.
• In same skillet, heat oil. Cook squash, zucchini, onion, garlic, oregano and salt for 7 minutes, stir frequently, until onion is tender.
• Stir in green beans and tomatoes to vegetable mixture. Heat until hot. Serve vegetables over ravioli. Sprinkle with parmesan cheese.

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.