Gluten-Free Cheese Ravioli with Sautéed Vegetables
Ingredients
- 1 package (13 oz.) Celentano Gluten-Free Cheese Ravioli
- 2 tablespoons olive oil
- 3 small yellow squashes, sliced into half moons
- 3 small zucchinis, sliced into half moons
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 garlic cloves, thinly sliced
- ½ cup grated Parmesan cheese
Directions
Bring a large pot of water to a boil and cook the ravioli according to package instructions. Drain the cooked ravioli and return to the pot. Meanwhile, heat the oil in a large skillet over medium heat; add the zucchini, yellow squash, salt, and black pepper and cook until just tender, 4 to 6 minutes. Add the garlic and cook for 2 minutes. Add the vegetables and ¼ cup of the Parmesan to the ravioli and toss gentle to combine. Serve with the remaining ¼ cup of Parmesan cheese.
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