Whole Wheat Ravioli with Sauteed Garlic Vegetables Recipe - Allrecipes.com
Whole Wheat Ravioli with Sauteed Garlic Vegetables Recipe
  • READY IN 23 mins

Whole Wheat Ravioli with Sauteed Garlic Vegetables

Recipe by  

"Made with whole wheat four cheese ravioli and fresh, colorful vegetables, this easy-to-make dish is perfect for summer entertaining."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat oil in large skillet over medium-high heat. Add green beans, salt and pepper; cook, stirring frequently, for 5 minutes. Add squash; cook, stirring frequently, for 3 minutes. Add tomatoes and garlic; cook, stirring frequently, for 2 minutes or until vegetables are tender. Toss in prepared pasta; cook, stirring frequently, for 3 minutes or until pasta is warm. Sprinkle with cheese.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 13 mins
  • READY IN 23 mins
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Reviews More Reviews

Nov 08, 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.

 
Jul 26, 2010

Followed the recipe exactly using Farmer's Market veggies. Hubby said it was the best thing I have ever made. Granted, 90% of the work was the Buitoni ravioli :-).

 

13 Ratings

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!

 
Sep 21, 2008

This was simple and delicious!

 
Apr 13, 2010

Delicious!! The veggies were so flavorful, especially the tomatoes - and using the cook time in the recipe they came out perfectly (usually I overcook or undercook them). The one change I made was to use Buitoni meat raviolis instead of cheese. A yummy, healthy, and very importantly QUICK & EASY dinner.

 
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.

 
Nov 09, 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!

 
Oct 20, 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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Nutrition

  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 842 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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