recipe reviews for:

Cheese Ravioli with Veggies

“I first served this pasta dish with a tossed salad when friends dropped by and stayed for dinner, recalls Amy Burns of Charleston, Illinois. Since then, I've modified it to include some vegetables, so it's a complete meal by itself. My sons ask for it all the time. Frozen peas, corn, chopped broccoli and sliced zucchini can be used alone or in any combination that you like in place of the vegetable medley listed, she adds.”

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Reviewed: Jul. 25, 2008

This recipe is awesome, my boyfriend and I had seconds! I used olive oil instead of the butter, added garlic powder to taste and used Green Giants Immunity Boost veggies (broccoli , bell peppers, olive oil and herbs). Will make this again. Thanks!

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Luv2Cook

	Cooking Level: Intermediate Living In: Frisco, Texas, USA
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Reviewed: Apr. 8, 2008

I changed this recipe by sauteing the frozen vegs in garlic and butter, and S&P in a separate skillet. I then add creamer and cornstarch to create an alfredo sauce that I spooned over the ravioli( i even used tofu ravioli, soy creamer and soy butter to make this a dairy free.) My kids loved it! And it was quick!

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Reviewer:

Barbi

	Cooking Level: Intermediate
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Reviewed: Jul. 9, 2007

Great little easy dish!! Loved the frozen veggies part. I was skeptical at first but they were great! I would sautee the veggies first though and I added a little garlic salt and pepper. Great for when you need a fast dinner!

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Reviewer:

LMarcia

	Cooking Level: Intermediate
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