Ravioli With Sautéed Zucchini

ravioli-zucchini
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 492 calories
    • Calories 39 calories from fat
    • Fat 22 g
    • Sat Fat 9 g
    • Cholesterol 75 mg
    • Sodium 853 mg
    • Protein 22 g
    • Carbohydrate 52 g
    • Sugar 5 g
    • Fiber 4 g

Ingredients

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