Friday, October 26, 2012

Cheese Ravioli with Zucchini and Tomatoes

I was just thinking how long it had been since I posted a recipe on here and then I made last night's dinner.  Definitely post worthy!  My one (perhaps overly harsh) self-criticism is that it uses storebought frozen or refrigerated raviolis rather than homemade, since I haven't gotten brave enough to venture into the making of pasta yet.  Still, with the frozen ravioli on sale for $3.99 and the veggies from the garden (yes, I still have zucchini and tomatoes from the garden, even in Michigan!), this was a very inexpensive meal for the family!  I also thought the fresh vegetables in there were a nice change of pace from the typical tomato sauce I think of when it comes to ravioli.

Cheese Ravioli with Zucchini and Tomatoes

1 pkg frozen or refrigerated cheese ravioli
1 medium zucchini
2 tbsp olive oil
1 tsp dried basil (1 tbsp fresh basil)
1/2 tsp garlic powder
1/2 tsp onion powder
2-3 tomatoes
Parmesan cheese (for serving)

Prepare ravioli according to package directions and set aside.  Slice zucchini into 1/4 inch slices (half or quarter if it is a wide zucchini) and saute in olive oil in a large skillet.  Add basil, garlic, and onion powder as it cooks.  Continue sauteing zucchini until crisp tender.  Chop tomatoes and add.  Add ravioli and heat until everything is heated through.  Sprinkle Parmesan cheese to taste when serving.

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