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The Grand Island Independent : Wrapper

 
 
 

Follow along with Simply Cookin' Chef Mitzi Stinson to create Ravioli with Sautéed Zucchini.

This cost-effective meal comes together in less than 20 minutes. It's packed with tons of flavor your family will love and the nutrients they need.

Use fresh zucchini from your garden or pick up the inexpensive veggie in your local grocer's fresh produce department year-round. Tired of zucchini? Try your own combination of fresh veggies for a spin on the dish.

Difficulty: Easy

Prep Time: 5 minutes

Total Time: 15 minutes

Yield: 4 servings

Recipe courtesy Real Simple Magazine, August 2008

 

1 lb. cheese ravioli (fresh or frozen)

2T olive oil

3 small zucchini, sliced into thin half-moons

Kosher salt and pepper

2 cloves garlic, chopped

1/2 cup grated Parmesan (2 ounces)

 

Cook the ravioli according to the package directions. Drain them and return to the pot.

Meanwhile, heat the oil in a large skillet over medium heat.

Add the zucchini, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until just tender, 4 to 5 minutes.

Add the garlic and cook for 2 minutes.

Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine.

Serve with the remaining 1/4 cup of Parmesan.

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