Topped with Parmesan cheese and crisp-tender grilled veggies, this elegant Farmstand Ravioli with Zucchini is actually quite easy to make.
What You Need
Original recipe yields 8 servings
1 pkg. (16 oz.) frozen cheese ravioli
3 zucchini, cut in half lengthwise
1 small red onion, cut into 1/2-inch-thick slices
3 Tbsp. olive oil, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 cloves garlic
1 can (14.5 oz.) diced tomatoes, undrained
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Let's Make It
Heat grill to medium heat.
Cook ravioli in large saucepan as directed on package, omitting salt. Meanwhile, brush zucchini and onions evenly with 2 Tbsp. oil; sprinkle with 2 Tbsp. cheese. Grill 5 min. on each side or until crisp-tender. Remove from grill; cut into 1-inch pieces.
Drain ravioli; set aside. Cook and stir garlic in remaining oil in same saucepan on medium heat 3 min. Add tomatoes; simmer on medium-low heat 5 min., stirring occasionally. Add ravioli; stir to evenly coat.
Add grilled vegetables; mix lightly. Top with remaining cheese.
Substitute 1 lb. fresh asparagus spears for the zucchini. Grill 3 to 5 min. or until tender, turning occasionally. Cut into 2-inch pieces, then toss with pasta mixture as directed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* 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.