Cheese Ravioli with Veggies

Total Time Prep/Total Time: 25 min.
Yield 6 servings
Test Kitchen Approved
When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. —Amy Burns, Charleston, Illinois

Ingredients

  • 1 package (25 ounces) frozen cheese ravioli
  • 1 package (16 ounces) frozen California-blend vegetables
  • 1/4 cup butter, melted
  • 1/4 teaspoon salt-free seasoning blend
  • 1/4 cup shredded Parmesan cheese

Directions

  1. Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain.
  2. Gently stir in butter. Sprinkle with seasoning blend and cheese.

Nutrition Facts

1 cup: 339 calories, 15g fat (9g saturated fat), 73mg cholesterol, 391mg sodium, 35g carbohydrate (2g sugars, 3g fiber), 15g protein.

When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. —Amy Burns, Charleston, Illinois
Recipe Creator

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