Elegantly upgrade your prepared cheese ravioli with scrumptious sautéed yellow squash. Our Ravioli with Sautéed Yellow Squash recipe is here to stay.
What You Need
Original recipe yields 6 servings
2 pkg. (9 oz. each) refrigerated cheese ravioli, uncooked
2 Tbsp. olive oil
1 cup zucchini slices
1 cup yellow squash slices
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 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.