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Photo: Anna Williams; Styling: Anna Last Photo by: Photo: Anna Williams; Styling: Anna Last

Ravioli with Sautéed Zucchini

Real Simple AUGUST 2008

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Other:5 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 492
  • Calories from fat: 39%
  • Protein: 22g
  • Carbohydrate: 52g
  • Sugars: 5g
  • Fiber: 4g
  • Fat: 22g
  • Saturated fat: 9g
  • Sodium: 853mg
  • Cholesterol: 75mg
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Ravioli with Sautéed Zucchini recipe

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