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Ravioli Skillet

  • Prep 10 min
  • Total 20 min
  • Ingredients 9
  • Servings 4

Ingredients

1
can (14.5 oz) Muir Glen™ diced tomatoes
1/2
teaspoon Italian seasoning
1/2
cup water
2
medium zucchini and/or yellow summer squashes, halved lengthwise and cut into 1/2-inch-thick slices
1
package (9 oz) refrigerated light four-cheese ravioli
1/8
teaspoon black pepper
1
can (15 oz) Progresso™ cannellini beans, rinsed and drained
2
tablespoons snipped fresh basil or parsley
2
tablespoons finely shredded or grated Parmesan cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 2/3 cups
Calories
290
Calories from Fat
30
% Daily Value
Total Fat
4g
0%
Saturated Fat
2g
0%
Trans Fat
0g
Cholesterol
35mg
0%
Sodium
740mg
0%
Total Carbohydrate
51g
0%
Dietary Fiber
9g
0%
Sugars
7g
Protein
18g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Pinched for time? Here’s a dish to try—it’s ready in just 20 minutes, plus you only need one pan. Cleanup is a breeze!

Directions

  • 1 In a very large skillet, combine undrained tomatoes, Italian seasoning, and the water; bring to boiling. Add zucchini and/or yellow summer squash, ravioli, and pepper. Return to boiling; reduce heat. Cover and boil gently for 6 to 7 minutes or until ravioli is tender, stirring gently once or twice.
  • 2 Stir beans into ravioli mixture; heat through. Sprinkle individual servings with basil and Parmesan cheese.

Pinched for time? Here’s a dish to try—it’s ready in just 20 minutes, plus you only need one pan. Cleanup is a breeze!

Rate and Comment

Pinched for time? Here’s a dish to try—it’s ready in just 20 minutes, plus you only need one pan. Cleanup is a breeze!