Craving a comforting, restaurant-quality meal that doesn’t demand hours in the kitchen? Look no further! This one-pan wonder brings together pillowy four-cheese ravioli, tender summer squash, and hearty cannellini beans in a vibrant Italian-style tomato sauce. It’s the ultimate 20-minute dinner that proves fast food can be fresh, wholesome, and incredibly delicious. Get ready to add a new favorite to your weeknight rotation!
Ingredients
• 1 14.5-ounce / 411 g can Italian-style stewed tomatoes, undrained
• 1/2 cup / 120 ml water
• 2.5 cups / 300 g medium zucchini or yellow summer squash, halved lengthwise and cut into 1/2-inch pieces
• 1 9-ounce / 255 g package refrigerated whole wheat four-cheese ravioli
• 1 15-ounce / 425 g can cannellini beans or navy beans, rinsed and drained
• 2 tablespoons / 15 g finely shredded Parmesan cheese
• 2 tablespoons / 5 g snipped fresh basil or parsley
Instructions
1. In an extra-large skillet, combine the undrained stewed tomatoes and water. Bring the mixture to a rolling boil over medium-high heat.
2. Carefully stir in the zucchini and the refrigerated ravioli. Return the skillet to a boil, then reduce the heat to medium-low. Cover and boil gently for 6 to 7 minutes, or until the ravioli is tender and cooked through, stirring gently once or twice to prevent sticking.
3. Gently stir the rinsed and drained cannellini beans into the ravioli mixture. Continue to cook for 1 to 2 minutes, until the beans are heated through.
4. Divide among four bowls and serve immediately, sprinkling each serving with Parmesan cheese and fresh basil.
Nutritional Information
• PER SERVING: 305 calories, 8 g total fat (4 g saturated fat), 44 mg cholesterol, 986 mg sodium, 49 g carbohydrate, 11 g fiber, 18 g protein.
Pro Tips
• Add a pinch of red pepper flakes along with the tomatoes for a gentle kick of heat.
• Elevate the sauce by sautéing a clove of minced garlic in a tablespoon of olive oil for one minute before adding the tomatoes and water.
• Stir in a large handful of fresh spinach during the last minute of cooking until it just wilts for added nutrients and color.
• For a creamier sauce, stir in a splash of heavy cream or a tablespoon of cream cheese along with the beans.
FAQ
Q: Is this vegetarian ravioli recipe a good source of protein
A: Yes, this dish provides a substantial 18 grams of protein per serving. The protein comes from two excellent vegetarian sources: the hearty cannellini beans and the four-cheese filling in the ravioli, making it a satisfying and well-rounded meatless meal.
Q: Can I make this one-pan ravioli vegan
A: Absolutely. To make this recipe vegan, simply use a plant-based ravioli (many brands offer delicious mushroom, squash, or spinach-filled versions) and substitute the Parmesan cheese with a vegan Parmesan alternative or a sprinkle of nutritional yeast for a cheesy flavor.
Q: What other beans or vegetables can I use in this recipe
A: This recipe is very flexible. You can easily swap cannellini beans for chickpeas or great northern beans. Instead of summer squash, try using chopped bell peppers, mushrooms, or asparagus. For extra greens, stir in a large handful of spinach or kale during the last two minutes of cooking.
Q: How do I store and reheat leftover ravioli
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the ravioli in a skillet over medium-low heat, adding a splash of water or vegetable broth to loosen the sauce. You can also microwave it in a covered dish until heated through.
