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
Ingredients
- 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
Reviews
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.
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.
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.
Easy, yummy, & filling!~ Theresa
No comment left
No comment left
No comment left
No comment left