Craving a comforting and satisfying meal that’s also packed with nutrients? Look no further! This ravioli with vegetables recipe is the answer! It’s a hearty, cheesy, and veggie-loaded dish that’s quick to prepare and perfect for busy weeknights.
What is Veggie-Packed Cheese Ravioli?
Veggie-Packed Cheese Ravioli, eh? Sounds kinda fancy, doesn’t it? But seriously, is it REALLY packed with veggies? Like, could we hide broccoli in there and our kids wouldn’t even notice? Maybe! Or maybe it’s just a clever way to make pasta sound healthier. Think about it – “ravioli with vegetables,” it rolls right off the tongue.
Legend has it, Grandma Rosa invented this recipe after a bumper crop of zucchini one summer and needed to find a way to use it all up. “The way to a man’s heart is through his stomach,” she always said, and this ravioli did the trick! Ready to discover the delicious secret for yourself? Let’s make some Veggie-Packed Cheese Ravioli!
Why You’ll Love This Veggie-Packed Cheese Ravioli:
This isn’t just any pasta dish; it’s a celebration of fresh flavors and easy cooking. The main highlight is undoubtedly the vibrant combination of garden vegetables tossed with soft, cheese-filled ravioli. Forget takeout – making this at home saves you money without sacrificing taste. The sprinkle of toasted pine nuts and a drizzle of balsamic glaze elevate it to restaurant-worthy status. If you’re looking for something with a little more punch, check out our spicy arrabbiata pasta, but for a comforting, veggie-filled meal, this is the clear winner. Go ahead, give it a try! You won’t regret it.
Key Ingredients for Veggie-Packed Cheese Ravioli:
Here’s everything you need to create this delicious Veggie-Packed Cheese Ravioli:
- 1 (20-ounce) package of cheese ravioli: Fresh or frozen, your choice!
- 1 tablespoon olive oil: For sautéing those veggies!
- 1 medium onion, chopped: Adds a savory base.
- 2 cloves garlic, minced: Essential for flavor.
- 1 red bell pepper, chopped: For sweetness and color.
- 1 zucchini, chopped: A classic addition.
- 1 yellow squash, chopped: More summer vibes.
- 1 cup cherry tomatoes, halved: Bursting with freshness.
- 1/2 cup vegetable broth: To deglaze the pan.
- 1/4 cup grated Parmesan cheese: For that salty, nutty taste.
- 2 tablespoons chopped fresh basil: Adds aroma and brightness.
- Salt and pepper to taste: Seasoning is key!
- Optional toppings: Toasted pine nuts, balsamic glaze.
How to Make Veggie-Packed Cheese Ravioli:
This recipe is all about simplicity and speed. It’s quick, delicious, and satisfying, offering a symphony of flavors and textures. The creamy cheese ravioli is perfectly complemented by the fresh, vibrant vegetables. Imagine enjoying a delicious pasta dish ready in under 30 minutes.
Step-by-Step Instructions:
Follow these simple steps to create your own amazing Veggie-Packed Cheese Ravioli:
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions, usually about 3-5 minutes, or until they float to the top. Drain the ravioli and set aside.
- Sauté the Vegetables: While the ravioli is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add Garlic and Peppers: Add the minced garlic and chopped red bell pepper to the skillet. Cook for another 2-3 minutes, until the garlic is fragrant and the peppers are slightly tender.
- Add Squash and Zucchini: Add the chopped zucchini and yellow squash to the skillet. Cook for about 5-7 minutes, until the vegetables are tender-crisp.
- Add Tomatoes and Broth: Stir in the halved cherry tomatoes and vegetable broth. Bring to a simmer and cook for about 3-5 minutes, until the tomatoes are slightly softened and the sauce has thickened slightly.
- Combine Ravioli and Vegetables: Gently toss the cooked ravioli with the vegetable mixture in the skillet. Be careful not to break the ravioli.
- Add Cheese and Basil: Stir in the grated Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.
- Serve: Serve immediately, garnished with toasted pine nuts and a drizzle of balsamic glaze, if desired.
What to Serve Veggie-Packed Cheese Ravioli With
To complete your meal, consider pairing this Veggie-Packed Cheese Ravioli with:
- A simple side salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta.
- Garlic bread: Perfect for soaking up the delicious sauce.
- Grilled chicken or fish: If you’re looking to add some protein to the meal.
- A crisp white wine: Pinot Grigio or Sauvignon Blanc would complement the dish nicely.
Top Tips for Perfecting Veggie-Packed Cheese Ravioli:
Here are a few tips to ensure your Veggie-Packed Cheese Ravioli is a success:
- Don’t overcook the ravioli: Follow the package directions carefully to avoid mushy ravioli.
- Use fresh, seasonal vegetables: The fresher the veggies, the better the flavor.
- Don’t overcrowd the skillet: Cook the vegetables in batches if necessary to ensure they cook evenly.
- Adjust the seasoning to your taste: Don’t be afraid to experiment with different herbs and spices. A pinch of red pepper flakes can add a nice touch of heat. Consider adding some Italian seasoning as well.
- For a creamier sauce: Add a splash of heavy cream or half-and-half to the skillet along with the vegetable broth.
- Ingredient substitutions Broccoli florets, spinach and mushrooms are great subs for any veggies you dislike or don’t have on hand.
- To avoid ravioli sticking together: Add a little olive oil to the water when cooing.
Storing and Reheating Tips:
- Storing Leftovers: Let the ravioli cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheating: Reheat the ravioli in a skillet over medium heat, adding a splash of vegetable broth or water to prevent it from drying out. You can also microwave it, but it might not be as good.
- Freezing: While you can freeze this dish, the ravioli tends to get a bit mushy upon thawing. If you want to freeze it, cool it completely, then portion it into freezer-safe containers. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Final Thoughts:
This Veggie-Packed Cheese Ravioli is a delicious and easy way to enjoy a healthy and comforting meal. With its fresh vegetables, cheesy ravioli, and simple preparation, it’s sure to become a weeknight favorite. So grab your ingredients and get cooking!
FAQs:
Q: Can I use frozen vegetables in this recipe?
A: Yes, you can, but fresh vegetables will provide the best flavor and texture. If using frozen, thaw them completely and drain off any excess water before adding them to the skillet.
Q: Can I use a different type of ravioli?
A: Absolutely! Feel free to experiment with different types of ravioli, such as spinach and ricotta ravioli or mushroom ravioli.
Q: Can I add protein to this dish?
A: Yes, adding grilled chicken, shrimp, or sausage would be a great way to add protein. Simply cook the protein separately and add it to the skillet along with the ravioli and vegetables.
Q: Can I make this recipe vegetarian?
A: Yes, this recipe is already vegetarian! Just make sure to use cheese ravioli that doesn’t contain any meat.
Q: Is this recipe gluten-free?
A: No, traditional ravioli is made with wheat flour and is not gluten-free. However, you can use gluten-free ravioli to make this recipe gluten-free.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest