Rating: 4 stars
478 Ratings
  • 5 star values: 230
  • 4 star values: 167
  • 3 star values: 35
  • 2 star values: 31
  • 1 star values: 15
Sara Quessenberry and Kate Merker

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
10 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the ravioli according to the package directions. Drain them and return to the pot.

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  • Meanwhile, heat the oil in a large skillet over medium heat.

  • Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 4 to 5 minutes.

  • Add the garlic and cook for 2 minutes.

  • Add the zucchini mixture and ¼ cup of the Parmesan to the ravioli and toss gently to combine.

  • Serve with the remaining ¼ cup of Parmesan.

Nutrition Facts

492 calories; calories from fat 39%; protein 22g; carbohydrates 52g; sugars 5g; fiber 4g; fat 22g; saturated fat 9g; sodium 853mg; cholesterol 75mg.
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