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Summer Vegetable Ravioli

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“Great dish, make it all the time and not just in the summer. I eat this hot and sometimes cold. Always yummy. I do however occasionally add more broth just to keep it more wet for left overs. I have added in substitution suggestions that you can try. I got this recipe from a Pillsbury vegetarian book.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (9 ounce) packagerefrigerated cheese ravioli (can sub.: any regular med. or small pasta)
  • 2 tablespoons olive oil or 2 tablespoons vegetable oil
  • 1 small onion, coarsely chopped
  • 1 clove garlic, minced
  • 2 small zucchini, cut in half lengthwise,sliced (can sub.: 1/2 green pepper equals one zucchini)
  • 1 12 cups frozen corn
  • 12 cup vegetable broth
  • 2 cups coarsely chopped seeded Italian plum tomatoes
  • 2 tablespoons chopped fresh basil (can sub.: 2 tsp dried basil, which would have to be added in with the zucchini and/or green pepper)
  • 14 cup shredded fresh parmesan cheese

Directions

  1. Cook ravioli as directed on pkg.
  2. Drain; cover to keep warm.
  3. Heat oil in large skillet over medium-high heat until hot.
  4. Add onion and garlic; cook and stir 2 minutes.
  5. Add zucchini, corn and broth; mix well.
  6. Bring to a boil.
  7. Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
  8. Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally.
  9. If desired, add salt and pepper to taste.
  10. Sprinkle with cheese.

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