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20-Minute Ravioli Skillet with Creamy Roasted Red Pepper Sau – vegetarian recipe
Stav Kogan

20-Minute Ravioli Skillet with Creamy Roasted Red Pepper Sauce

A fast, flavorful, one-pan ravioli skillet with crisp-tender vegetables and a luxuriously creamy roasted red pepper sauce. The perfect vegetarian dinner for busy weeknights.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 278 serving
Calories: 278
Ingredients Method Nutrition

Ingredients
  

  • 1 9-ounce / 255 g (9 oz) package refrigerated whole wheat four-cheese ravioli
  • 1 16-ounce / 454 g (16 oz) package frozen broccoli stir-fry vegetables
  • 3/4 cup (170 g / 6 oz) roasted red sweet peppers, drained
  • 1/3 cup (80 ml) bottled reduced-calorie ranch salad dressing
  • 1/4 cup (15 g / 0.53 oz) packed fresh basil leaves
  • 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.

Method
 

  1. Cook the ravioli in a large pot or Dutch oven according to package directions.
  2. Add the entire package of frozen stir-fry vegetables during the last 5 minutes of the cooking time.
  3. Once cooked, drain the ravioli and vegetables well and return them to the hot pot.
  4. While the ravioli cooks, prepare the sauce.
  5. In a blender or food processor, combine the drained roasted red peppers, ranch dressing, and fresh basil.
  6. Cover and blend until the sauce is completely smooth and creamy.
  7. Pour the vibrant red pepper sauce over the hot ravioli and vegetables in the pot.
  8. Toss gently to coat everything evenly, being careful not to break the ravioli.
  9. Serve immediately and enjoy!

Nutrition

Calories: 278kcalCarbohydrates: 34gProtein: 12gFat: 11g

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