Ravioli with Sautéed Zucchini

Photo: Anna Williams; Styling: Anna Last

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 5 Minutes

Nutritional Information

Calories 492
Caloriesfromfat 39 %
Protein 22 g
Carbohydrate 52 g
Sugars 5 g
Fiber 4 g
Fat 22 g
Satfat 9 g
Sodium 853 mg
Cholesterol 75 mg

Ingredients

1 pound cheese ravioli (fresh or frozen)
2 tablespoons olive oil
3 small zucchini, sliced into thin half-moons
Kosher salt and pepper
2 cloves garlic, thinly sliced
1/2 cup grated Parmesan (2 ounces)

Preparation

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

Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes. Add the garlic and cook for 2 minutes.

Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of Parmesan.

Note:

Sara Quessenberry and Kate Merker,

August 2008