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Veggie Cheese Ravioli

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Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Gertrudis Miller, Evansville, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 01, 2023

Have the best of both worlds with this easy weeknight dish from Gertrudis Miller of Evansville, Indiana. It tastes really light and refreshing but the ravioli makes it hearty and filling.

Test Kitchen Approved

Veggie Cheese Ravioli

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Yield: 3 servings
Prep: 10 min
Cook: 10 min
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Ingredients

  • 1 package (9 ounces) refrigerated cheese ravioli
  • 2 small zucchini, julienned
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons chopped ripe olives
  • 3/4 teaspoon Italian seasoning
  • 3 tablespoons shredded Parmesan cheese
Text Ingredients

Directions

  1. Cook ravioli according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.

Nutrition Facts

1-1/2 cups: 322 calories, 8g fat (4g saturated fat), 37mg cholesterol, 649mg sodium, 48g carbohydrate (10g sugars, 6g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1 fat.
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