Recipe by KRAFT Grated Parmesan Cheese
"Grilled zucchini and red onion slices are simmered with cheese ravioli in a chunky tomato sauce and topped with grated Parmesan cheese."
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1 (16 ounce) package
frozen cheese ravioli
zucchini cut in half lengthwise
red onion, cut into 1/2-inch-thick slices
olive oil, divided
KRAFT Grated Parmesan Cheese, divided
1 (14.5 ounce) can
Hunt's® Diced Tomatoes, undrained
I made this for my husband. We both loved it.
very good for a vegetarian dish. great flavor but zucchini will never equal meatball.
I made this as written but used fresh ravioli and tomatoes in place of frozen and canned. Took minutes to make and had everything already on hand. Easy to season to taste!
I loved this! Instead of canned tomatoes I used fresh which I sliced thick and got as much juice out into a side bowl to add later to the cooking pan to try and make up for the canned juice. I grilled the tomatoes along with a poblano pepper, cause I had it, along with the called for veggies. I used a mushroom cheese ravioli with this and when I added all the ingredients to the pan I added a bit of butter to make up for some of the missing canned juice. SO GOOD! Really enjoyed this one :)
This was terrific, although I made some changes. I substituted bell peppers for some of the zucchini, and added some Al Fresco sausage slices to the sauce mixture because we like some meat. I served the sauce over the ravioli rather than mixing it in because it seemed like the ravioli would get torn up.
* Percent Daily Values are based on a 2,000 calorie diet.
Farmstand Ravioli with Zucchini
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 92
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