Summer Ravioli

With summer fleeting away, I wanted to take advantage of the last of summer's harvest.

https://www.cutoutandkeep.net/projects/summer-ravioli • Posted by Jane K.

Fresh zucchini, yellow squash, and red peppers bring the dish alive and dancing with color. If you have time the night before, I recommend prepping the vegetables (julienne, chop, slice, dice) and storing them in a tubberware. It cuts down the cooking time the next day. Put away away the take and try this quick 30 minute meal.

You will need

¼ tsp Salt 1 ½ cup Zucchini , diced 1 Garlic clove, minced 1 cup green Onion , sliced 1 red Bell Pepper , coarsely chopped 1 ½ cup yellow summer Squash , julienne-cut 2 tbsp Olive Oil 1 (9.0 ounce package) uncooked refrigerated cheese-filled Ravioli 1/8 teaspoon Pepper ½ tsp dried Basil ½ cup Mozzarella Cheese shredded

Project Budget

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Difficulty

Description

Fresh zucchini, yellow squash, and red peppers bring the dish alive and dancing with color. If you have time the night before, I recommend prepping the vegetables (julienne, chop, slice, dice) and storing them in a tubberware. It cuts down the cooking time the next day. Put away away the take and try this quick 30 minute meal.

Instructions

1. Cook ravioli as directed on package. Drain; and set aside. Heat oil in large skillet over medium-high heat until hot.

2. Add zucchini, yellow squash, bell pepper, onions and garlic. Cook and stir 3 to 5 minutes or until tender.

3. Add basil, salt, and pepper. Cook an additional 2 to 3 minutes.

4. Add cooked ravioli to pan and toss. Serve topped with mozzarella cheese.