Reviewer:

Reviewed: Mar. 26, 2013

Love this recipe! I can't find that size of ravioli so I buy 2 of the bigger bags (I thought it needed more ravioli, anyway) and add more of the other ingredients, then split into 2 pans and freeze one for later.

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Reviewer:

joanas

Cooking Level: Expert

Home Town: Walnut Grove, Minnesota, USA

Living In: Volga, South Dakota, USA

Reviewed: Mar. 13, 2013

Loved this recipe and will definitely make again! I didn't have zucchini, so I added a whole sweet red pepper and some white mushrooms instead. My husband and I loved it! Super easy too!

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Reviewer:

Soybean092306

Reviewed: Feb. 25, 2013

Simple to make and very colorful. Stores and reheats well. Can use a variety of seasonings, pasta types, and vegetables, as desired!

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Reviewer:

pmclark

Home Town: Chicago, Illinois, USA

Living In: Columbia, Missouri, USA

Reviewed: Feb. 24, 2013

Lovely. Added some celery and mushrooms. Lots of excellent nutrition in a tasty dish!

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Reviewer:

RONNASTEFAN

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

Reviewed: Jan. 29, 2013

Everyone in my family enjoyed it! Even my picky little girls ages 2 and 4 years old. The only thing that was different was we could not find any zucchini so we left it out and our ravioli was homemade cheese and spinach.

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Reviewer:

lara anderson

Cooking Level: Expert

Reviewed: Jan. 25, 2013

Very good and filling!

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Reviewer:

FrenchMom

Cooking Level: Intermediate

Home Town: Edmundston, New Brunswick, Canada

Living In: Regina, Saskatchewan, Canada

Reviewed: Dec. 19, 2012

Great! I used a yellow squash, and added a little chicken broth to help cook down the vegetables. The leftovers make a good next-day lunch. I'll definitely keep this in the rotation.

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