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A quick and easy weeknight meal featuring fresh cheese-filled ravioli sautéed with colorful mixed vegetables in a garlic olive oil glaze, topped with Parmesan cheese.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 package (9 oz) fresh ravioli (cheese-filled preferred; mushroom or spinach ravioli are good alternatives)
  • 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
  • 2 tablespoons olive oil
  • 1 clove garlic, minced (or 2 cloves for more garlic flavor)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon grated Parmesan cheese

Instructions

  1. Chop vegetables into even-sized pieces and mince the garlic.
  2. Bring a large pot of well-salted water to a rolling boil.
  3. Gently drop ravioli (no need to thaw if frozen) into boiling water and cook for 2–3 minutes until they float.
  4. Reserve about ¼ cup of the starchy cooking water, then drain the ravioli.
  5. While the ravioli cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
  6. Add minced garlic and sauté for about 30 seconds until fragrant, avoiding browning.
  7. Add chopped vegetables and a pinch of salt; sauté for 5–7 minutes, stirring occasionally, until tender but still crisp.
  8. Add the drained ravioli to the skillet with the vegetables and gently toss to combine.
  9. If the mixture seems dry, add a splash of the reserved pasta water to loosen the sauce.
  10. Season with freshly cracked black pepper and sprinkle with grated Parmesan.
  11. Serve immediately while hot.

Notes

Cut vegetables evenly for uniform cooking., Avoid crowding the pan to allow vegetables to caramelize rather than steam., Well-salt the pasta water for proper seasoning of ravioli., Taste and adjust seasoning as vegetables can vary in flavor., Leftovers can be stored in an airtight container in the fridge for up to 3 days., Reheat gently on the stove with a splash of water or olive oil or in the microwave covered with a damp paper towel., Frozen vegetables can be used if thawed and patted dry first to avoid sogginess., To make vegan: use mushroom or spinach ravioli without dairy, nutritional yeast instead of Parmesan, and egg-free pasta.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 350 kcal per serving
  • Fat: Approx. 10g per serving
  • Carbohydrates: Approx. 45g per serving
  • Protein: Approx. 12g per serving