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Cheese Ravioli with Veggies

When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. —Amy Burns, Charleston, Illinois
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 1 package (25 ounces) frozen cheese ravioli
  • 1 package (16 ounces) frozen California-blend vegetables
  • 1/4 cup butter, melted
  • 1/4 teaspoon salt-free seasoning blend
  • 1/4 cup shredded Parmesan cheese


  • Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain.
  • Gently stir in butter. Sprinkle with seasoning blend and cheese.
Nutrition Facts
1 cup: 339 calories, 15g fat (9g saturated fat), 73mg cholesterol, 391mg sodium, 35g carbohydrate (2g sugars, 3g fiber), 15g protein.

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Average Rating:
  • hkpepin
    Oct 28, 2016

    This was an incredibly easy meal to get together and I really liked the lack of heavy sauce. I liked the veggies but I wwis they were slightly less chunky, mostly the cauliflower. Loved the carrots. Both kids ate well and I added some spinach ravioli too. All in all, a hit and I'' do it again.

  • kyle1987
    Jul 9, 2015

    Surprisingly tasty without the usual sauce. I used stir fry veggies which was ok but the carrots were shredded. Next time I'll use the chunkier veggies.

  • strudelcutie427
    May 6, 2014

    Love it! One of my favorite meals to cook, it's easy and since I'm the only one eating it makes lots of leftovers (which reheat well with an extra bit of butter and sprinkle of parmesan cheese)! I really like cheese so I usually use 1/3 cup instead of 1/4 but it's just as good either way.

  • lurky27
    Jun 8, 2011

    Easy, yummy, & filling!~ Theresa

  • srgfry
    Jan 6, 2010

    No comment left

  • skcastillo
    Aug 23, 2008

    No comment left

  • susand66
    Aug 5, 2008

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  • Melissa
    Feb 11, 2007

    No comment left