Cheese Ravioli with Sautéed Vegetables

Cheese Ravioli with Sautéed Vegetables

Servings: 4 Preparation: 15 Mins


  • 1 package (24 oz.) Celentano Large Round Cheese Ravioli
  • ½ tablespoon olive oil
  • 1 yellow squash, sliced into half moons
  • 1 zucchini, sliced into half moons
  • 2 garlic cloves, thinly sliced
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste


Bring a large pot of water to a boil and cook the ravioli according to package directions. In a separate sauté pan, heat the olive oil over medium heat. Add the yellow squash, zucchini, salt and black pepper; sauté the squash and zucchini for 5 minutes until tender. Add the garlic and cook for 2 minutes. Gently add ¼ cup of the Parmesan and the cooked and drained ravioli to the vegetables; gently toss to combine all ingredients. Divide ravioli into bowls and serve with the remaining Parmesan cheese sprinkled over top.

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