How to Make Ravioli & Veggies

Prepare Pasta Base

Cook ravioli to ideal tenderness while preserving starchy water.

Sauté Vegetable Medley

Cook vegetables to crisp-tender perfection to maintain texture.

Create Light Sauce

Develop a herb-infused broth that complements both pasta and vegetables.

Combine with Care

Gently unite components to maintain ravioli integrity while coating with flavor.

Baking Tips

Use any seasonal vegetables you have on hand - asparagus, broccoli, or mushrooms work great in this dish.

For a protein boost, add cannellini beans or sautéed chicken breast chunks to the mix.

Fresh ravioli cooks much faster than frozen, so watch cooking times carefully to prevent overcooking.

Save some pasta cooking water - the starch helps create a silky sauce that clings to the ravioli and vegetables.

For a creamier version, add 1/4 cup of heavy cream or mascarpone cheese when you add the ravioli to the vegetables.

Ravioli & Veggies

Name: Ravioli & Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-Inspired
Ingredients: 16 ounces cheese ravioli (fresh or frozen); 2 tablespoons olive oil; 1 zucchini, sliced into half-moons; 1 yellow squash, sliced into half-moons; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 1 small red onion, thinly sliced; 3 cloves garlic, minced; 1/2 cup vegetable broth; 2 tablespoons butter; 2 tablespoons fresh lemon juice; 1/4 cup fresh basil leaves, torn; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 1/2 cup grated Parmesan cheese, plus more for serving

A colorful and satisfying dish featuring tender cheese ravioli tossed with sautéed seasonal vegetables and a light herb sauce. Perfect for a quick weeknight dinner that's both nutritious and delicious.

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

16 ounces cheese ravioli (fresh or frozen)

2 tablespoons olive oil

1 zucchini, sliced into half-moons

1 yellow squash, sliced into half-moons

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 small red onion, thinly sliced

3 cloves garlic, minced

1/2 cup vegetable broth

2 tablespoons butter

2 tablespoons fresh lemon juice

1/4 cup fresh basil leaves, torn

2 tablespoons fresh parsley, chopped

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

1/2 cup grated Parmesan cheese, plus more for serving

Instructions

Bring a large pot of salted water to a boil. Cook ravioli according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

While the ravioli cooks, heat olive oil in a large skillet over medium-high heat.

Add the onion to the skillet and sauté for 2-3 minutes until it begins to soften.

Add the zucchini, yellow squash, and bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften but remain slightly crisp.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the cherry tomatoes, vegetable broth, butter, lemon juice, dried oregano, and red pepper flakes (if using). Stir to combine.

Simmer for 2-3 minutes until the tomatoes begin to burst and the sauce slightly reduces.

Add the cooked ravioli to the skillet with the vegetables. Gently toss to coat with the sauce. If the mixture seems dry, add a splash of reserved pasta water.

Remove from heat and stir in the fresh basil, parsley, and Parmesan cheese. Season with salt and pepper to taste.

Serve immediately, garnished with additional Parmesan cheese and fresh herbs if desired.

Ravioli & Veggies

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Ravioli & Veggies

Ravioli & Veggies

Ingredients

Instructions