Craving a delicious, satisfying dinner that doesn’t require hours in the kitchen? I’ve got you! This 20-minute ravioli skillet is my go-to for busy weeknights when I need something fast, flavorful, and packed with veggies. We’re talking pillowy, cheese-filled ravioli tossed with crisp-tender vegetables and a luxuriously creamy roasted red pepper sauce you’ll want to put on everything. It’s a vibrant, one-pan wonder that tastes like you spent all day cooking, but it’ll be our little secret!
Ingredients
• 1 9-ounce / 255 g package refrigerated whole wheat four-cheese ravioli
• 1 16-ounce / 454 g package frozen broccoli stir-fry vegetables
• 3/4 cup / 170 g roasted red sweet peppers, drained
• 1/3 cup / 80 ml bottled reduced-calorie ranch salad dressing
• 1/4 cup / 15 g packed fresh basil leaves
Instructions
1. Cook the ravioli in a large pot or Dutch oven according to package directions. Add the entire package of frozen stir-fry vegetables during the last 5 minutes of the cooking time. Once cooked, drain the ravioli and vegetables well and return them to the hot pot.
2. While the ravioli cooks, prepare the sauce. In a blender or food processor, combine the drained roasted red peppers, ranch dressing, and fresh basil. Cover and blend until the sauce is completely smooth and creamy.
3. Pour the vibrant red pepper sauce over the hot ravioli and vegetables in the pot. Toss gently to coat everything evenly, being careful not to break the ravioli. Serve immediately and enjoy!
Nutritional Information
• Nutrition Facts
• PER SERVING: 278 cal., 11 g total fat (4 g sat. fat), 49 mg chol., 673 mg sodium, 34 g carb., 6 g fiber, 12 g pro.
Pro Tips
• Pro-Tips for Perfect Ravioli
• The roasted red pepper sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• Feel free to substitute the broccoli stir-fry mix with 16 ounces of any quick-cooking frozen vegetables like peas, corn, or a bell pepper blend.
• For an extra touch of richness, finish the dish with a sprinkle of grated Parmesan cheese and a pinch of red pepper flakes just before serving.
FAQ
Q: Can I make this ravioli skillet vegan
A: Absolutely! To make this recipe vegan, use a plant-based cheese or vegetable-filled ravioli and swap the ranch dressing for a dairy-free version. Many brands offer excellent vegan ranch alternatives that will keep the sauce just as creamy and delicious.
Q: How can I add more protein to this vegetarian dish
A: To boost the protein, consider adding a can of drained and rinsed chickpeas or cannellini beans when you toss the ravioli with the sauce. You could also top the finished dish with toasted pine nuts for extra protein and a delightful crunch.
Q: What other vegetables work well in this recipe
A: This skillet is very versatile! Feel free to swap the broccoli stir-fry mix with 16 ounces of other quick-cooking frozen vegetables like peas, corn, spinach, or a bell pepper and onion blend. You can also use fresh, chopped vegetables like zucchini or mushrooms; just sauté them for a few minutes before adding the cooked ravioli.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a non-stick skillet over medium-low heat, adding a splash of water or vegetable broth to loosen the sauce and prevent sticking. This method helps preserve the ravioli’s texture better than microwaving.
