Farmstand Ravioli with Zucchini

3 Reviews 2 Pics
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  KRAFT Grated Parmesan Cheese

“Grilled zucchini and red onion slices are simmered with cheese ravioli in a chunky tomato sauce and topped with grated Parmesan cheese.”

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Ingredients

Adjust Servings

Original recipe yields 8 cups

Directions

  1. Heat grill to medium heat. Cook ravioli in large saucepan as directed on package, omitting salt. Meanwhile, brush zucchini and onions evenly with 2 Tbsp. oil; sprinkle with 2 Tbsp. cheese. Grill 5 min. on each side or until crisp-tender. Remove from grill; cut into 1-inch pieces.
  2. Drain ravioli; set aside. Cook and stir garlic in remaining oil in same saucepan on medium heat 3 min. Add tomatoes; simmer on medium-low heat 5 min., stirring occasionally. Add ravioli; stir to evenly coat.
  3. Add grilled vegetables; mix lightly. Top with remaining cheese.

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Reviews (3)

Rate This Recipe
Carolyn Pieroni
1

Carolyn Pieroni

I made this for my husband. We both loved it.

House of Aqua
0

House of Aqua

I made this as written but used fresh ravioli and tomatoes in place of frozen and canned. Took minutes to make and had everything already on hand. Easy to season to taste!

mommyluvs2cook
0

mommyluvs2cook

I loved this! Instead of canned tomatoes I used fresh which I sliced thick and got as much juice out into a side bowl to add later to the cooking pan to try and make up for the canned juice. I grilled the tomatoes along with a poblano pepper, cause I had it, along with the called for veggies. I used a mushroom cheese ravioli with this and when I added all the ingredients to the pan I added a bit of butter to make up for some of the missing canned juice. SO GOOD! Really enjoyed this one :)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 213 cal
  • 11%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 22.8 g
  • 7%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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