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: Aug. 16, 2009

nothing special. Was expecting more.

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seeturtle

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Reviewed: Aug. 12, 2009

Surprisingly yummy! Even my meat-eating husband liked it. I used susanna614's recipe for seasoning and also added a little tomato/garlic bread dipping seasoning I had on hand. This was great for using the cheese tortellini (not ravioli, but close enough) I had in the fridge. I didn't have any sauce, but the butter/cheese/seasoning mixture was "light" and perfect! Also got to use that bag of frozen veggies I'd had for awhile. Thanks for the recipe!

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OMAHAKATE

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Reviewed: Jul. 21, 2009

This recipe is absolutely delicious. I didn't have any seasoning at home, but found a really easy recipe on-line (1 tsp. thyme, 2 tsp. dried mustard, 1 1/2 teaspoon dried oregano, 1/2 tsp. onion powder, 1 1/2 tsp. garlic powder, 1/4 tsp. dill weed, 2 tsp. paprika).

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susanna614

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Reviewed: Jul. 17, 2009

This is really good. I used Bertoli's multi-colored cheese stuffed ravioli (my store is famous for always being out of what I need to cook for the night) and omitted the seasoning packet plus the cheese+tomatoes it comes with and just used the pasta (it was oven bake on package and I needed to cook the pasta in water on the stove to match up to the rest of the recipe) (used it for another recipe later on) I seasoned the pasta with garlic powder and pepper and a healthy amount of parmesean. I will definitely make this again.

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Seattle Mama

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2009

This is amazing. We add garlic and onions to the water as well.

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Mark P.

Cooking Level: Expert

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Reviewed: Jun. 3, 2009

A wonderful, easy recipe for a busy week night. I took the advice of others and added garlic and minced onions to the boiling water to add a little extra flavor. The vegetarians in the family loved it, and so did the rest of us.

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Carol K.

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Reviewed: Apr. 27, 2009

This recipe was perfect for me! It was fast, healthy and delicious. My husband didn't even notice that there wasn't any meat in it. We had enough to be full and still had some leftovers.

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Jenell Nicole

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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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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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