Ravioli Skillet
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
- 1 (14 ounce) can vegetable broth
- 2 medium zucchini, halved lengthwise and sliced 1/2 inch thick
- 1 (9 ounce) package refrigerated cheese ravioli
- 1 (15 ounce) can cannellini or (15 ounce) can navy beans, rinsed and drained
- 2 -3 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh basil
directions
- In a big saucepan, add the tomatoes with juice and vegetable broth.
- Bring to a boil; add in zucchini and ravioli.
- Let return to a boil; lower heat and let boil gently, uncovered for 6-7 minutes or until ravioli is tender and broth mixture is slightly thickened, gently stirring often.
- Add in beans; stir to combine and let heat through; season with salt/pepper if needed.
- Spoon mixture onto individual plates, sprinkle with parmesan cheese and basil.
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