Article sponsored by Goodwin’s Market and Mountain Top Producers Realty
Article by Victoria Heerschap
This is a fun, easy, kid-friendly dinner that will be on the table before you know it! I just love a simple, delicious, one-pot meal for those hectic weeknight dinners when you’ve got a house full of hungry mouths and not much time. This ravioli skillet definitely fits the bill!
Ravioli Skillet Recipe
Ingredients:
1 – 14.5 oz. can Italian-style stewed tomatoes
1 ½ cup vegetable broth
2 medium zucchini – sliced into ½ inch thick half-moons
1 – 9 oz. package refrigerated cheese ravioli*
1 – 15 oz. can cannellini beans – drained and rinsed
1 ½ tsp. dried basil – crushed
Parmesan cheese – grated
Directions:
Combine the undrained tomatoes and broth in a large skillet and bring to a boil. Add the zucchini and ravioli. Return to a boil, then reduce the heat.
Simmer, uncovered, until the ravioli is soft and the broth has thickened slightly, about 6 minutes. Stir in the beans and heat through, about 5 minutes more. Stir in the basil. Serve with a sprinkle of parmesan cheese.
*You can also easily substitute refrigerated tortellini for the ravioli, and while cheese-filled is the most basic and easy to find, feel free to mix it up and use flavored pasta!
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.