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Thursday, August 20, 2009

Garden Squash ravioli

I got this from the Taste of Home website when looking for ways to use my squash and Zucchini. I love the ragu sauce with the chunks of zucchini in it, and this was a great way to add more and to create my own. Love it! You could use the sauce over any pasta you like!

  • 1 package (24 ounces) frozen miniature cheese ravioli
  • 1 medium yellow summer squash, cut into 1/2-inch pieces
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 2 cans (one 15 ounces, one 8 ounces) tomato sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon dried minced onion
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper


In a large saucepan, cook ravioli according to package directions.
Meanwhile, in a 1-1/2-qt. microwave-safe dish, combine the squash, zucchini, tomato sauce and seasonings. Cover and cook on high for 4-6 minutes or until vegetables are tender. Drain ravioli; top with sauce. Yield: 6 servings.

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