Ravioli Skillet

A pantry standout, canned beans are useful in many recipes like this low-fat ravioli and vegetable main dish. Prepare in just 15 minutes.

Ravioli Skillet Enlarge Image
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4 users rated this recipe an average rating of 4.0
Makes:
4 servings
Serving Size:
1 1/2 cups
Start to Finish:
15 mins
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Ravioli Skillet

Ingredients
1
14 1/2 ounce can Italian-style stewed tomatoes, undrained
1
14 ounce can vegetable broth
2
medium zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 1/2 cups)
1
9 ounce package refrigerated cheese ravioli
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)
    Per serving:
  • 335 kcal cal.,
  • 11 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 58 mg chol.,
  • 1131 mg sodium,
  • 47 g carb.,
  • 7 g fiber,
  • 9 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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