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Ravioli With Sautéed Zucchini

Ravioli With Sauteed Zucchini
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Serves 4| Hands-On Time: | Total Time:


  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.
By August, 2008

Nutritional Information

  • Per Serving
  • Calories 492Calories From Fat 39%
  • Protein 22g
  • Carbohydrate 52g
  • Sugar 5g
  • Fiber 4g
  • Fat 22g
  • Sat Fat 9g
  • Sodium 853mg
  • Cholesterol 75mg
What does this mean? See Nutrition 101 .

Quick Tip

Select zucchini that are bright-skinned, firm (especially at the stems), and under 8 inches long—they can become bitter and watery as they grow.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.