Reviewed: Nov. 7, 2009

this recipe really is wonderful. it's amazingly healthy and the flavors are excellent. i made it in October and it still tasted great. i'm sure in the summer it would be even better!

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SilverBeast

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Reviewed: Oct. 19, 2009

Yum. My husband liked it, which says a lot. I just cooked the green beans separately and then added them after the squash was tender.

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greta

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Reviewed: Jul. 28, 2009

Delicious! I used a 22 oz package of ravioli instead of 9 oz. and reheated the leftovers the next night, it reheated well. The green beans were better the 2nd night because they softened up some more. We will definitely make this again.

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Beth

Cooking Level: Beginning

Home Town: Salem, Massachusetts, USA

Living In: North Grafton, Massachusetts, USA

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Reviewed: Dec. 27, 2008

This was a good recipe. I had to cook the green beans for an extra 10 minutes, and still they were really crunchy. Also I added some sliced fresh mushrooms!

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jennifer

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 14, 2008

This was great. When I went to the store to get the ravioli, the 9oz pkg just didn't seem like enough for 4 servings. I bought the 22oz pkg. I love pasta and vegetables in olive oil. Added some crushed red pepper for heat.

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Kenstir

Cooking Level: Intermediate

Home Town: Palatine, Illinois, USA

Living In: Lakemoor, Illinois, USA

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Reviewed: Nov. 16, 2008

Outstanding! And to top it off it's actually healthy! P.S. I added a little bit of artichoke, and topped it all of with a red sauce.

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Blondi

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Reviewed: Nov. 8, 2008

This was awesome and even my picky kids liked it. I followed the recipe as well as added 2 cups of mushrooms, 2 Tbsp butter, 1.5 cups of milk and 2 Tbsp flour. Made a creamy sauce.

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