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Ravioli with Sautéed Zucchini & Summer Squash

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6 servings, 1 cup each

Prepared cheese ravioli gets an easy and elegant upgrade with sautéed zucchini and summer squash and a sprinkling of grated Parmesan.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 4 min. or until crisp-tender.
  • Drain pasta. Add to vegetable mixture in skillet along with the cheese; mix lightly.

Preparing Perfect Pasta

Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.


  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
Calories 340
Total fat 16g
Saturated fat 5g
Cholesterol 50mg
Sodium 600mg
Carbohydrate 35g
Dietary fiber 3g
Sugars 2g
Protein 14g
% Daily Value
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 20 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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