Best Summer Vegetable Ravioli Recipes

SUMMER VEGETABLE RAVIOLI

Summer Vegetable Ravioli image

Great dish, make it all the time and not just in the summer. I eat this hot and sometimes cold. Always yummy. I do however occasionally add more broth just to keep it more wet for left overs. I have added in substitution suggestions that you can try. I got this recipe from a Pillsbury vegetarian book.

Provided by Faith77

Categories Summer

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (9 ounce) package refrigerated cheese ravioli (can sub.: any regular med. or small pasta)
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 small onion, coarsely chopped
1 clove garlic, minced
2 small zucchini, cut in half lengthwise,sliced (can sub.: 1/2 green pepper equals one zucchini)
1 1/2 cups frozen corn
1/2 cup vegetable broth
2 cups coarsely chopped seeded Italian plum tomatoes
2 tablespoons chopped fresh basil (can sub.: 2 tsp dried basil, which would have to be added in with the zucchini and/or green pepper)
1/4 cup shredded fresh parmesan cheese

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.

Nutrition Facts : Calories 175.2, Fat 9.3, SaturatedFat 2.2, Cholesterol 5.5, Sodium 108.7, Carbohydrate 20.6, Fiber 3.5, Sugar 4.2, Protein 6

CHEESE RAVIOLI WITH SUMMER VEGETABLE RAGOUT

Cheese Ravioli with Summer Vegetable Ragout image

Thank you to my friend Aurora for coming up with this name! This was for the Triple S challenge this week using a vegetable that begins with A=aspargus tips, fried M=Mushrooms O=onions P=Peppers, green bell T=Tomatoes, canned diced Also my two dairy was Ricotta, Parm.

Provided by Lynn Socko @lynnsocko

Categories Other Main Dishes

Number Of Ingredients 12

Ingredients

RAGOUT
3 can(s) 15oz. diced tomatoes w/oregano, basil and garlic
1 teaspoon(s) sugar
1/2 teaspoon(s) lemon juice
1 teaspoon(s) granulated garlic and basil, each
CHEESE STUFFING
16 ounce(s) ricotta cheese, part-skim
8 ounce(s) parmesan cheese
1/2 teaspoon(s) basil, dried
1/2 teaspoon(s) black pepper
1/2 teaspoon(s) garlic powder
RAVIOLI DOUGH (SEE LINK BELOW)

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.

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