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Ravioli Skillet
Ingredients
-
1
14 1/2 ounce can Italian-style stewed tomatoes, undrained
-
1
14 ounce can vegetable broth
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2
medium zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 1/2 cups)
-
1
9 ounce package refrigerated cheese ravioli
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1
15 ounce can white kidney beans (cannellini) or navy beans, rinsed and drained
-
2
tablespoons grated Parmesan cheese
-
2
tablespoons snipped fresh basil or parsley
Directions
1. In a large saucepan combine tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6 to 7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice.
2. Stir beans into ravioli mixture; heat through. Sprinkle each serving with Parmesan cheese and basil.
3. Makes 4 servings
Nutrition Facts
(Ravioli Skillet)
- Servings Per Recipe 4,
- Calories 335,
- Protein (gm) 19,
- Carbohydrate (gm) 47,
- Fat, total (gm) 11,
- Cholesterol (mg) 58,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 7,
- Sugar, total (gm) 9,
- Vitamin A (RE) 103,
- Vitamin A (IU) 292,
- Vitamin C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 1131,
- Potassium (mg) 445,
- Calcium (DV %) 252,
- Iron (DV %) 3,
- Vegetables () 2,
- Starch () 3,
- Very Lean Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
fast and easy to prepare. I even used a bag of frozen ravioli and added some sauteed mushrooms too! very delicious and will definitely make again in the future.
8/31/2010 07:46:39 AM Report Abuse