Summer Vegetable Ravioli

Name: Summer Vegetable Ravioli
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 12 ounces frozen cheese ravioli; 2 tablespoons oil; 1 small onion; 1 garlic clove, minced; 1 zucchini, cut in half and sliced; 8 ounces frozen corn, prepared; 1/2 cup vegetable broth; 2 cups plum tomatoes, chopped; 2 tablespoons fresh basil (or 1 tablespoon of dried basil); fresh parmesan cheese

Submitted by MarinesWife

"My sister gave me this recipe. She's a vegetarian and said this was a favorite of hers."

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Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

12 ounces frozen cheese ravioli
2 tablespoons oil
1 small onion
1 garlic clove, minced
1 zucchini, cut in half and sliced
8 ounces frozen corn, prepared
¹⁄₂ cup vegetable broth
2 cups plum tomatoes, chopped
2 tablespoons fresh basil (or 1 tablespoon of dried basil)
fresh parmesan cheese

directions

Cook ravioli as described on package and drain.
Meanwhile, heat oil in a large skillet on medium-high heat until hot. Add onion and garlic. Cook and stir for 2 minute Add zucchini, corn, and broth. Mix well. Bring to boil. Reduce heat and simmer for 3-5 minute
Add tomatoes, basil, and cooked ravioli. Cook 3-5 min, stirring occasionally.
Sprinkle with parmesan cheese and serve. Add more cheese, if you like.

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Reviews

A very tasty sauce although I didn't care for the corn in this situation. I think diced carrots would work better. My raviolis broke! I think tortellini would hold up better & 'fit' the sauce better as it would all be similar size. A tasty & easy recipe. Made for PAC Fall '08.

Elmotoo