Ravioli With Sautéed Zucchini

Ravioli With Sauteed Zucchini
Anna Williams
Toss cheese ravioli with sautéed zucchini, garlic, and Parmesan for a simple yet satisfying dinner.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
15
minutes

Ingredients

1
pound
cheese ravioli (fresh or frozen)
2
tablespoons
olive oil
3
small zucchini, sliced into thin half-moons
kosher salt and pepper
2
cloves garlic, thinly sliced
1/2
cup
grated Parmesan (2 ounces)

Directions

  1. Cook the ravioli according to the package directions. Drain them and return to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium heat.
  3. Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 4 to 5 minutes.
  4. Add the garlic and cook for 2 minutes.
  5. Add the zucchini mixture and ¼ cup of the Parmesan to the ravioli and toss gently to combine.
  6. Serve with the remaining ¼ cup of Parmesan.
Sara Quessenberry and Kate Merker
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 39 %
  • Protein 22 g
  • Carbohydrate 52 g
  • Sugar 5 g
  • Fiber 4 g
  • Fat 22 g
  • Sat Fat 9 g
  • Sodium 853 mg
  • Cholesterol 75 mg
What does this mean? See Nutrition 101.