Rheannon’s Vegetable Ravioli–Printable Version

To view the full post of this recipe with photos and additional information, click here.

Rheannon’s Vegetable Ravioli

Rheannon’s note: I’m sure you can also substitute dried parsley and garlic for fresh.

-4 cups frozen cheese ravioli
-1 16oz package frozen italian vegetables,thawed
-1/4 cup olive oil
-2 garlic cloves minced or 2 teaspoons canned minced garlic, or 1 teaspoon garlic powder
-1/4 cup vegetable broth
-2 tablespoons minced fresh parsley, jar parsley would probably work
-1/4 teaspoon salt
-1/4 teaspoon pepper

Prepare ravioli as directed on package. In a skillet saute vegetables in oil for 3 minutes. Add garlic and saute for one minute. Stir in broth and simmer for 2 minutes. Stir in parsley, salt, and pepper and cook until veggies are tender (about 2 minutes). Drain the ravioli. Combine ravioli and vegetables, toss to mix. Top with parmesan cheese if desired.


One Response to “Rheannon’s Vegetable Ravioli–Printable Version”


  1. Guest Recipe Post: Vegetable Ravioli « The Red Kitchen Project - September 22, 2009

    […] Guest Recipe Post: Vegetable Ravioli 2009 September 22 by Gracie For a printable version of this recipe and complete ingredients listing, click here. […]

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