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    Tomato and Cheese Ravioli

    Tomato and Cheese Ravioli

    START TO FINISH: 20 minutes MAKES 4 servings 1 9-ounce package refrigerated light four-cheese ravioli or whole wheat four-cheese ravioli 4 cups grape or cherry tomatoes, halved 3 cups sliced fresh mushrooms (8 ounces) 1 tablespoon olive oil 1⁄4 cup refrigerated...
    Ravioli Skillet

    Ravioli Skillet

    START TO FINISH: 20 minutes MAKES 4 servings 1 14.5-ounce can Italian-style stewed tomatoes, undrained 1⁄2 cup water 2 medium zucchini and/or yellow summer squash, halved lengthwise and cut into 1⁄2 -inch pieces (about 21⁄2 cups) 1 9-ounce package refrigerated whole...
    Ravioli with Spinach Pesto

    Ravioli with Spinach Pesto

    START TO FINISH: 20 minutes MAKES 4 servings 1 9-ounce package refrigerated four-cheese ravioli or tortellini 12 ounces baby pattypan squash, halved, or yellow summer squash, halved lengthwise and cut into 1⁄2 -inch pieces 31⁄2 cups fresh baby spinach 1⁄2 cup torn...
    Ravioli in Browned Butter Sauce

    Ravioli in Browned Butter Sauce

    START TO FINISH: 20 minutes MAKES 4 servings 2 9-ounce packages refrigerated four-cheese ravioli 8 ounces fresh green beans, trimmed and cut into 2-inch pieces (2 cups) 1⁄4 cup butter 1 tablespoon snipped fresh sage 1⁄2 cup crumbled Gorgonzola or other blue cheese (2...
    Noodle Big Bowls with Spinach and Tofu

    Noodle Big Bowls with Spinach and Tofu

    START TO FINISH: 25 minutes MAKES 6 servings Nonstick cooking spray 1 16-ounce package extra-firm or firm tofu (fresh bean curd), drained 2⁄3 cup hoisin sauce 4 14-ounce cans vegetable broth 1 tablespoon bottled minced roasted garlic 12 ounces dried udon (broad, white...