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Ravioli Skillet

Makes: 4 servings
Serving size: 1 1/2cups
Start to Finish 15 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 335,
  • Fat, total (g) 11,
  • chol. (mg) 58,
  • sat. fat (g) 5,
  • carb. (g) 47,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 7,
  • sugar (g) 9,
  • pro. (g) 19,
  • vit. A (RE) 103,
  • vit. A (IU) 292,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1131,
  • Potassium (mg) 445,
  • calcium (mg) 252,
  • iron (mg) 3,
  • Vegetables () 2,
  • Starch () 3,
  • Very Lean Meat () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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