Description
A quick and comforting dish featuring ravioli and seasonal veggies, perfect for any dinner.
Ingredients
Scale
- 1 package Fresh Cheese Ravioli
- 3 cloves Garlic (Chopped just before cooking)
- 2 tablespoons Olive Oil (Extra virgin for best flavor)
- 2 cups Seasonal Vegetables (e.g., zucchini, bell peppers, carrots)
- 1/4 cup Parmesan Cheese (Freshly grated for best taste)
Instructions
- Bring a pot of salted water to a rolling boil. Add the fresh cheese ravioli and cook for 3-4 minutes until they are tender and al dente. Don’t forget to reserve 1/2 cup of the pasta water before draining!
- In a large skillet, heat a generous drizzle of extra virgin olive oil over medium heat. Add a small piece of garlic to monitor the temperature. When it sizzles, toss in your chopped garlic and stir for about 30 seconds until fragrant.
- Add the chopped seasonal vegetables along with a pinch of salt. Sauté them untouched for a minute, then stir occasionally until they become slightly soft but still crunchy, which should take about 5-7 minutes.
- Gently add the drained ravioli to the pan, tossing them with the veggies and garlic. If it looks a little dry, pour in some of the reserved pasta water to create a silky sauce.
- Just before serving, sprinkle a generous amount of freshly grated Parmesan cheese on top and add a good grind of black pepper. Serve immediately for the best flavor!
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 10 mg