Vegetable Ravioli
- 9 oz. Cheese Ravioli – refrigerated
- 2 T. Olive Oil
- 1 Onion – small, sweet, coarsely chopped
- 1 clove Garlic – minced
- 1 Zucchini – small, cut in half lengthwise, sliced
- 1 c. Sweet Corn – fresh
- 1/2 c Vegetable Broth
- 2 c. Roma Tomatoes – coarsely chopped and seeded
- 2 T. Basil – fresh, chopped
- 1/4 c. Parmesan Cheese – fresh, shredded
Cook ravioli as directed on package. Heat oil in large skillet over medium 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 and 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 the Parmesan cheese.
Serves 6 to 8
Kathy Rohrbaugh, Shrewsbury
Finalist – Tomatoes/Peppers
2006 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest