Craving a hearty, home-cooked meal but short on time? I get it! This 25-minute Garden Veggie Ravioli is my go-to lifesaver for those hectic weeknights. We’re taking a delicious shortcut with store-bought four-cheese ravioli and tossing it in a vibrant, chunky sauce loaded with sweet peppers, carrots, and fresh basil. It’s a satisfying, colorful dish that tastes like you spent hours in the kitchen, but it’ll be our little secret!
Ingredients
• 1 9-ounce / 255 g package refrigerated whole wheat four-cheese ravioli
• 1 tablespoon / 15 ml olive oil
• 2 medium red and/or green sweet peppers, seeded and cut into thin strips
• 2 medium carrots, thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 14.5-ounce / 411 g can diced tomatoes, undrained
• 3 tablespoons / 45 ml snipped fresh basil or 2 teaspoons / 10 ml dried basil, crushed
• Ground black pepper to taste
• Snipped fresh basil and/or small basil leaves for garnish, optional
Instructions
1. Cook the Ravioli: Bring a large pot of water to a boil. Cook the ravioli according to package directions until al dente. Drain well, return the pasta to the hot saucepan, cover, and set aside to keep warm.
2. Sauté the Vegetables: While the pasta cooks, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sweet peppers, carrots, and onion. Cook and stir for about 5 minutes, until the vegetables begin to soften.
3. Build the Sauce: Stir in the minced garlic and cook for another 30 seconds until fragrant. Pour in the undrained diced tomatoes and the 3 tablespoons of basil. Continue to cook and stir for about 2 minutes more, until everything is heated through. Season generously with black pepper.
4. Combine and Serve: Pour the vegetable sauce over the warm, cooked ravioli. Toss gently to coat everything evenly. Serve immediately, garnished with extra fresh basil if desired.
Nutritional Information
• PER SERVING: 287 cal., 10 g total fat (4 g sat. fat), 43 mg chol., 617 mg sodium, 38 g carb., 6 g fiber, 11 g pro.
Pro Tips
• for Perfect Ravioli
• Don’t overcrowd the pot when boiling the ravioli. Use plenty of water to ensure they cook evenly and don’t stick together.
• Add a handful of fresh spinach or chopped zucchini to the skillet along with the peppers for an extra boost of greens and nutrients.
• For a richer sauce, add a splash of balsamic vinegar or a pinch of red pepper flakes when you add the tomatoes.
• Finish the dish with a generous sprinkle of freshly grated Parmesan or Pecorino Romano cheese for an extra layer of savory flavor.
FAQ
Q: Can I make this garden veggie ravioli vegan
A: Absolutely. The key is to use a store-bought vegan ravioli, which are often filled with ingredients like mushrooms, spinach, or butternut squash. The vegetable sauce is naturally vegan. For garnish, simply swap any cheese for a dairy-free Parmesan alternative or a sprinkle of nutritional yeast.
Q: How can I add more protein to this vegetarian meal
A: To easily boost the protein, stir in a can of rinsed chickpeas or white beans (like cannellini) along with the diced tomatoes. Serving with a generous sprinkle of Parmesan cheese or toasted pine nuts will also add more protein and healthy fats.
Q: What other vegetables work well in this recipe
A: This recipe is very flexible. Feel free to add or substitute vegetables based on what you have. Chopped zucchini, mushrooms, fresh spinach, or broccoli florets are excellent additions. Stir in heartier vegetables like broccoli with the peppers and add delicate greens like spinach at the very end.
Q: What’s the best way to store and reheat leftovers
A: Store any leftover ravioli and sauce combined in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a skillet over low heat, adding a splash of water or vegetable broth if the sauce has thickened. You can also microwave it in short bursts until warm.
