Summer Vegetable Ravioli

Name: Summer Vegetable Ravioli
Ingredients: 1 (9 ounce) package refrigerated cheese ravioli (can sub.: any regular med. or small pasta); 2 tablespoons olive oil or 2 tablespoons vegetable oil; 1 small onion, coarsely chopped; 1 clove garlic, minced; 2 small zucchini, cut in half lengthwise,sliced (can sub.: 1/2 green pepper equals one zucchini); 1 1/2 cups frozen corn; 1/2 cup vegetable broth; 2 cups coarsely chopped seeded Italian plum tomatoes; 2 tablespoons chopped fresh basil (can sub.: 2 tsp dried basil, which would have to be added in with the zucchini and/or green pepper); 1/4 cup shredded fresh parmesan cheese

10 ingredients

10 steps

Ingredients

1 (9 ounce) package refrigerated cheese ravioli (can sub.: any regular med. or small pasta)
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 small onion, coarsely chopped
1 clove garlic, minced
2 small zucchini, cut in half lengthwise,sliced (can sub.: 1/2 green pepper equals one zucchini)
1 1/2 cups frozen corn
1/2 cup vegetable broth
2 cups coarsely chopped seeded Italian plum tomatoes
2 tablespoons chopped fresh basil (can sub.: 2 tsp dried basil, which would have to be added in with the zucchini and/or green pepper)
1/4 cup shredded fresh parmesan cheese

Directions

1

Cook ravioli as directed on pkg.
2

Drain; cover to keep warm.
3

Heat oil in large skillet over medium-high heat until hot.
4

Add onion and garlic; cook and stir 2 minutes.
5

Add zucchini, corn and broth; mix well.
6

Bring to a boil.
7

Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
8

Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally.
9

If desired, add salt and pepper to taste.
10

Sprinkle with cheese.