Summer Vegetable Ravioli Recipes

SHEET-PAN ROASTED SUMMER VEGETABLES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
• Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
• Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

CHEESE RAVIOLI WITH SUMMER VEGGIES SKILLET

Steps:

• Bring water to boil in large skillet; stir in pasta. Cook 7 min.; drain, reserving 1 cup cooking water. Place pasta in large bowl. Add 2 Tbsp. vinaigrette; mix lightly.
• Add peppers, onions and remaining vinaigrette to skillet; cook on medium-high heat 5 to 6 min. or until peppers are crisp-tender, stirring frequently. Add kale and corn; cook and stir 2 to 3 min. or just until kale is wilted. Stir in pesto sauce and reserved pasta cooking water; simmer 2 min., stirring occasionally.
• Return pasta to skillet; stir. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with cheese. Remove from heat; cover. Let stand 3 min. or until cheese is melted.

SUMMER VEGETABLE SKILLET LASAGNA

Steps:

• Melt the butter in a small saucepan set over medium-low heat. Whisk in the flour and cook 3-4 minutes, or until light golden brown. Very slowly whisk in the milk. Bring to a simmer and cook 5 minutes. Season with salt, pepper, and nutmeg.
• Heat the oil in a 5 quart sauté pan set over medium heat. Add the onion and cook for about 8 minutes, or until translucent. Add the garlic and cook 1 minute. Stir in the vegetables and red pepper flakes; cook 5-6 minutes, or until the vegetables begin to soften. Season with salt. Add the lasagna to the pan; pour the sauce over the top.
• Cover and cook 25 minutes, stirring occasionally, until the pasta is tender. Drop tablespoons of ricotta over the top of the lasagna, then cover with shredded mozzarella. Cover and cook 5 minutes, or until the cheese is melted. Remove from heat and top with fresh basil.
• Let the lasagna sit for 5-10 minutes before serving.

SUMMER VEGETABLE RAVIOLI

Steps:

• Cook ravioli as directed on pkg.
• Drain; cover to keep warm.
• Heat oil in large skillet over medium-high heat until hot.
• Add onion and garlic; cook and stir 2 minutes.
• Add zucchini, corn and broth; mix well.
• Bring to a boil.
• Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
• Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally.
• If desired, add salt and pepper to taste.
• Sprinkle with cheese.

SUMMER HARVEST RAVIOLI

Steps:

• Cook Ravioli according to package
• In a large, nonstick skillet, heat water to boiling. Add green beans, boil 7- 10 minutes until crisp-tender. Drain, set aside.
• In same skillet, heat oil. Cook squash, zucchini, onion, garlic, oregano and salt for 7 minutes, stir frequently, until onion is tender.
• Stir in green beans and tomatoes to vegetable mixture. Heat until hot. Serve vegetables over ravioli. Sprinkle with parmesan cheese.